Campfire S'mores Brownies

For the Graham Cracker Crust:

• 16 Graham Cracker, full rectangles
• 10 TBSP unsalted butter
• Pinch of salt
• 2 TBSP coconut sugar

For the S'mores Brownie Batter: 

• 1 and 1/2 Cups Simply Chocolate S’mores squares, roughly chopped
• 2/3 Cup coconut oil, melted (I measure out the coconut oil not melted first, then melt it)
• 3/4 Cup almond flour
• 3/4 Cup all purpose flour, sifted
• 1/2 Cup cocoa powder, sifted
• 1/2 TSP baking powder
• 4 Eggs, room temperature
• 2 Cups coconut sugar
• 1 TSP vanilla extract
• Pinch of pink Himalayan salt
  

For the Marshmallow Fluff Topping:

• Additional Simply chocolate s’mores squares, roughly chopped + debris
• 2 Jet puff tub, marshmallow fluff
  

1. Place parchment paper in a 14.5x10” rectangle baking pan. Place a crinkled piece of parchment paper over the top spray with non stick spray. Set aside. NOTE: Make sure at least 2 ends are hanging over the edge of the pan so when the brownies are done they can easily be removed from the pan.
2. Preheat your oven to 350 degrees.
3. Add your graham crackers to your food processor. Pulse until graham crackers are fine and grated. Add 2 TBSP coconut sugar and a pinch of salt.
4. Melt your butter in the microwave, when done add melted butter to your food processor and pulse until graham crackers, salt, coconut sugar and butter are mixed.
5. Transfer your graham cracker mixture to your prepared pan. Using a measuring cup, press down into the crust and smooth out so the crust is nice and packed. When ready, bake at 350 degrees for 10 minutes. When done, remove from heat and let cool for 10 minutes. Then, place in the freezer for 20 minutes. When done, remove from freezer and set aside.
6. While your crust is baking, chop your simply chocolate dark and milk chocolate s’mores squares, place in a bowl and set aside.
7. Melt you coconut oil in the microwave, when done set aside to cool.
8. Attach your whisk attachment for your mixer, place 2 cups coconut sugar in the bowl and crack your 4 eggs. Beat on low speed until fluffy. Add your melted coconut oil, vanilla extract and sift in your cocoa powder. Beat again on low speed until mixed.
9. Add in your dry ingredients: 3/4 cup sifted all purpose flour, 3/4 cup almond flour, 1/2 TSP baking powder and a pinch of salt. Place the whisk back on and beat on low speed. Until everything is combined. Once combined and smooth turn off immediately, you do not want to over mix.
10. Add in 1 and 1/2 cups of your chopped s’mores squares to the batter and using a rubber spatula, mix well to combine.
11. Pour s’mores batter over your baked graham cracker crust. Gently tap the bottom of the pan to your counter to even out the batter in the pan.
12. Increase your heat and bake at 375 degrees in the oven for 30 minutes. When done, remove from the oven. Add your layer of marshmallow fluff with your 2 tubs using a rubber spatula to smooth.
13. Switch your oven to broil on low. Broil for 1-2 minutes until fluff is slightly toasted. NOTE: You need to keep an eye on this the whole time and check frequently because you do not want to burn the top.
14. Remove from heat and sprinkle/press into the top with extra simply chocolate chopped s’mores pieces.
15. Let cool on your counter for 30 minutes. Then, place in the fridge covered overnight.
16. Next day, slice into 20 small-medium sized brownies. Store in an air tight container and keep in the fridge. NOTE: I would not keep these just sitting on the counter. They are best kept in the fridge.
17. ENJOY!