The third time’s is a charm isn’t that how the saying goes? I’ve been trying to get the recipe up to my expectations of how it looks. It looks amazing but first the chocolate layer was too hard, then too sweet. But now…..I think the recipe is the perfect level of sweetness, fudgeyness and saltiness.

GRAHAM CRUST
2 cups graham cracker crumbs
¾ cup butter, melted

TO START:
Line a 9 x 9 inch pan with parchment paper or tin foil.

Preheat oven to 350° F.

THE CRUST LAYER:
If you’re starting out with full-sheet graham crackers, use a food processor or blender to grind them up until it looks like sand.

Mix the graham cracker crumbs, and melted butter together with a rubber spatula in a medium bowl until combined (I mix it in the lined baking pan to cut down on things to wash). The mixture will be thick, coarse, and have the constancy of wet sandy.

Press the mixture into the bottom of baking pan. Bake for 10 minutes. Remove from oven and set aside.

THE BROWNIE LAYER:
Preheat oven to 350° F.

BROWNIE
⅔ cup (78g) almond flour
½ teaspoon salt
1 tablespoon cocoa powder
¼ tsp ground cinnamon
85g milk chocolate
85g semi-sweet chocolate
4 Tbs honey or maple syrup
½ cup (113g) coconut oil
2 eggs
1 teaspoon vanilla extract

In a medium bowl, mix the almond flour, salt, cinnamon and cocoa powder together.

Put the chocolate and coconut oil in a large glass bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and coconut oil are completely melted and smooth. Add honey, whisk until completely combined. The mixture should be room temperature.

Add 2 eggs to the chocolate mixture and whisk until just combined. Add the vanilla, and stir. The secret to a fudgey brownie is to not over beat or the brownie layer will be cakey.

Sprinkle the flour mixture over the chocolate mixture. Fold the flour mixture into the chocolate until just combined. It’s okay for a bit of the flour mixture to be visible.

Bake in preheated oven for 20 minutes or until a toothpick comes out with moist crumbs attached. Don’t over bake!!

Remove from oven and cool to room temperature.

THE FLUFF LAYER:

MARSHMALLOW FLUFF
½ cup sugar
½ cup light corn syrup
¼ cup water
¼ tsp salt
2 egg whites
¼ tsp cream of tartar
1½ tsp vanilla extract

Combine sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil together until a thermometer reads 240° F.

While mixture is boiling beat 2 egg whites and cream of tartar together until soft peaks form.

When syrup is ready, turn mixer onto low and drizzle the syrup along the side of the bowl slowly combining it into the egg whites.

When all the syrup has been added turn mixer up to medium high and beat for 7-8 minutes until thick and glossy.

When there is about one minute left add in the vanilla.

Spread the Fluff on top of the chocolate layer.

Turn oven onto broil and place pan under broiler on the bottom rack until the top of the marshmallow layer gets lightly burnt, like marshmallow roasted over a fire pit. Or you can use a kitchen torch to lightly burn the marshmallow.

Cut into squares when ready to serve.

TIPS:

• You can freeze the prepared crust in your pan for up to 3 months. Thaw before using in your recipe. You can also keep the prepared crust in the refrigerator for a few days before using in your recipe.
• The darker your chocolate, the richer and less sweet the brownie will be. If you use 100% dark chocolate, you may need to add extra little sugar to the brownie layer.
• Store bars airtight at room temperature for up to 2 days or refrigerated for up to 5 days.
• Store the remaining Fluff at in an airtight container, refrigerated for up to 2 weeks.