01 -
Turn your oven on to 325°F. Cover an 8x8-inch pan with foil, letting it hang over the edges for easier removal later. Lightly coat the foil with a cooking spray.
02 -
In a medium saucepan, put the butter and chopped chocolate in. Heat on low and stir nonstop until the mixture turns silky and smooth. Take off the heat once melted.
03 -
Mix the sugar into the melted chocolate until everything looks well blended.
04 -
Add the eggs and vanilla into the mix. Whisk everything together until it's shiny and smooth.
05 -
Gently fold the salt and flour into the wet mix. Don't stir too much—just until it comes together.
06 -
Pour your brownie mix into the prepared pan and spread it evenly. Pop it in the oven for 40 minutes, or until a toothpick inserted near the center pulls out a bit sticky but mostly clean.
07 -
Once the brownies come out, spread the marshmallow fluff evenly over the warm top. The warmth makes it much easier to spread.
08 -
Dump the coconut, cornstarch, and drops of food color into your food processor. Pulse it a few times until the coconut gets a little smaller and the color spreads out nicely.
09 -
Sprinkle the pink coconut evenly over the marshmallow layer. Lightly press it down to make it stick.
10 -
Let everything cool all the way. Lift the brownies out with the foil overhang and slice them into nine squares. Clean the knife between cuts for tidier pieces.