How to make it
Line an 8x8 pan with parchment paper and preheat the oven to 350F.
In a stand mixer with a whisk attachment, beat eggs and sugar until light and fluffy.
Meanwhile, in a microwave safe bowl, melt butter and chocolate in 40 second intervals, stirring in between.
Poor melted butter and chocolate mixture into sugar and egg mixture.
Add vanilla.
Sift in cocoa, almond flour, arrowroot starch, baking powder, and salt.
Fold in the dry ingredients until homogeneous.
Spread 2/3rds of the batter into prepared pan. Spread 3 tbsps of marshmallow fluff into the batter. Sprinkle with some toasted almonds and chocolate chips.
Spread rest of badder on top.
Using a spoon dipped in cold water (to help prevent sticking), spread 1 Tbsp of marshmallow fluff in a line ~1.5 inches from the edge of the pan. Repeat in the middle, and on the other side. You should have three relatively straight thick lines of fluff.
Take a knife and draw 3-4 lines perpendicular to the fluff to create a swirl pattern.
Sprinkle with remaining nuts and chocolate chips.
Bake for 25-30 minutes until a toothpick inserted comes out relatively clean (unless you hit a chocolate chip of course!).
Allow to cool (I am inpatient and pop mine in the freezer for about 30 min), cut and enjoy.
What you’ll need
1/2 Cup butter
1/3 Cup chocolate chips
1 Cup sugar
2 eggs
1 tsp vanilla
1/3 Cup + 1 Tbsp cocoa powder
1/4 Cup almond flour
3 Tbsps arrowroot starch
1/2 tsp sea salt
1/2 tsp baking powder
1/4 Cup +2 Tbsps marshmallow fluff
3 Tbsps chocolate chips
3 Tbsps toasted almond slivers
