Sweet Monkey

Preheat oven to 350 degrees F. Spray baking spray in a Brownie Pan. In a saucepan, melt baking chocolate, chocolate chips, and butter over low heat, stirring frequently; remove from heat. Cool slightly and set aside. In a large bowl, beat 1 3/4 cups sugar, 2 tsp vanilla, and 3 eggs at medium speed. On low speed, beat in the cooled chocolate mixture. Slowly beat in flour just until all ingredients are blended together. Fill 6 brownie cups almost all the way full. Bake for 25 minutes or until a toothpick inserted comes out clean. Cool completely, about 15 minutes. While brownies are cooling, make the marshmallow fluff. Separate 4 egg whites and add 3/4 cup sugar and 1/4 tsp cream of tartar, then stir in a mixing bowl. Start a double boiler with about an inch of water and let it simmer. Place the bowl with the egg white mixture on your double boiler and stir constantly until the mixture reaches 160 degrees F. Beat the mixture until stiff peaks form, about 3-5 minutes. Add in 1 tsp vanilla extract and beat for another 2 minutes. Decorate cooled brownies by piping marshmallow fluff, adding graham cracker crumbs, and drizzling melted chocolate. Torching the marshmallow fluff is optional but fun! Enjoy.