Fudgy Marshmallow Coconut Brownies -

Fudgy Marshmallow Coconut Brownies

Delight in these fudgy brownies topped with melted marshmallows and colorful coconut for a tropical twist on a classic treat.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 16 squares

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

For the brownies

1 box fudge brownie mix plus ingredients required on the brownie mix box (typically eggs, oil, and water)
2 cups mini marshmallows

For the frosting

4 tablespoons unsalted butter softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk

For the topping

2 cups sweetened shredded coconut
as needed pink food coloring optional, for color

Method

Preparation

Preheat the oven according to the brownie mix package directions. Grease and line an 8x8-inch baking pan with parchment paper.
Prepare the brownie batter according to the package instructions, adding the eggs, oil, and water. Pour the batter into the prepared pan and bake until a toothpick inserted near the center comes out with a few moist crumbs, about 28 to 32 minutes.
Remove the brownies from the oven and sprinkle the mini marshmallows evenly over the top. Return to the oven for 2 to 3 minutes until the marshmallows are soft and puffy.
Spread the melted marshmallows into an even layer and let the brownies cool completely.
In a medium bowl, beat together the softened butter, powdered sugar, vanilla extract, and milk until smooth. Spread the frosting over the marshmallow layer.
Toss the shredded coconut with pink food coloring until evenly coated. Sprinkle it over the frosted brownies and press gently to secure.
Refrigerate the brownies for at least 1 hour before slicing into squares.

Notes

Store in an airtight container at room temperature for up to 3 days or in the fridge for a week. For extra crunch, add chopped nuts to the brownie batter before baking. Experiment with different flavors of brownie mix.