Preheat your oven at 320F and line an 8”x8” pan with parchment paper.

Melt together the chocolate mixture in a double boiler on medium while stirring. Cooldown to room temperature.

While the chocolate is cooling, mix together the aquafaba and brown sugar. With a stand mixer or hand-held mixer and large bowl, whip the aquafaba on medium until it becomes opaque and start to thickens. Continue beating on high until the meringue reaches the ribbon stage and becomes glossy.

In a medium bowl, mix together all the dry ingredients.

Fold the chocolate in the meringue. Start by adding a third of the meringue to the chocolate and fold in with a spatula until both mixtures are almost all incorporated. Pour back the chocolate mixture into the large bowl of meringue and fold both mixtures with a spatula until the chocolate and meringue are all incorporated. Try to keep as much air in the batter as possible.

Add the dry ingredients to the meringue in thirds while folding to incorporate the dry ingredients.

Transfer the batter into the 8”x8” pan and smooth it out so that the batter is level.

Bake the brownie for 12 to 15minutes.

Remove from the oven, garnish with the chocolate chips, halved dandies and cookies. Bake an additional 10 minutes, or until a toothpick inserted in the middle of the brownies comes out clean.

Let the s’more brownie cool down before slicing into 9 squares.

Enjoy.