• Preheat oven to 350 degrees. Spray or line two large muffin tins.

Crust*:

• Place all ingredients in a medium bowl and stir to combine. Use a large cookie scooper to drop spoonfuls into muffin tin. Press each crust into the muffin round until packed firm.

Brownies:

• Combine oil and chocolate chips in microwave safe bowl (or saucepan). Heat in microwave in 30 second intervals stirring after each time until chocolate is just melted or heat over low heat on your stove top until just beginning to melt, then remove from heat and continue stirring until completely combined. Stir remaining ingredients into oil and chocolate mixture folding in remaining chocolate chips and cacao nibs at the end.
• Using a measuring spoon or large cookie scoop, drop equal size portions of brownie on top of each crust.
• Bake for 20-25 minutes or until set.

Marshmallow Frosting:

• Fill a medium saucepan with 1 inch of water and bring it to a simmer over medium heat.
• Place the egg whites, sugar, cream of tartar, and salt in the clean bowl of a stand mixer and whisk by hand to combine. Nest the bowl over the saucepan, making sure the bottom of the bowl is not touching the water. Heat the egg white mixture, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (about 120°F on an instant-read thermometer), about 6 minutes.
• Transfer the bowl to a stand mixer fitted with the whisk attachment. Turn the mixer to medium and whisk for 1 minute. Increase the speed to high and whisk until stiff, glossy peaks form, about 5 minutes more. Add the vanilla and whisk until just incorporated, about 1 minute. Use immediately or store in an airtight container at room temperature for up to 3 hours.
• With a piping bag fitted with your favorite tip (I used a French Star #9), pipe marshmallow frosting onto each brownie bite cupcake working quickly. As the frosting warms from your hand, it will start to deflate.
• To finish these off, use a kitchen torch to char the outside edges of the marshmallow frosting. If you do not have a kitchen torch, do not attempt to do this in your oven. The heat will melt the frosting. Just enjoy them without the toasted flavor.
• *Alternative: lay whole sheets of graham crackers in a pan and pour over brownie batter. May require more bake time to firm up the center.