Chocolate Brownie with Marshmallow

Ingredients

Brownie Base
* 3 pasture-raised eggs
* 200g coconut sugar
* 30g grass-fed collagen
* 16g coconut flour
* 20g cacao powder
* 5mL vanilla extract
* 220g dark chocolate
* 140g grass-fed butter

Honey Marshmallow
* 1 cup local honey
* 3 tablespoons grass-fed gelatin
* 120mL filtered water, divided

To Finish
* Cacao powder, for dusting

Method
1. Preheat the oven to 160c and line a square baking tin.
2. Melt the dark chocolate and butter together until smooth. Allow to cool slightly.
3. In a bowl, whisk the eggs and coconut sugar until glossy. 
4. Fold in the melted chocolate mixture, collagen, coconut flour and cacao powder. Mix until smooth.
5. Pour into the prepared tin and bake for 40 minutes, until just set through the centre. Allow to cool completely.
6. For the marshmallow top, place the gelatin into 60mL of the water and allow it to bloom.
7. Add the honey and remaining 60mL water to a small saucepan and gently warm until steaming but not boiling. Stir through the bloomed gelatin until fully dissolved.
8. Pour the mixture into a stand mixer and whip for 8–12 minutes until thick, pale and fluffy.
9. Spread the marshmallow over the cooled brownie base and smooth the top. Refrigerate until set.
10. Dust generously with cacao powder, then slice into squares to serve.