Preheat oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

In a medium mixing bowl, whisk together the cocoa powder, almond flour, and sea salt to remove lumps.

In a separate large bowl, combine the eggs, maple syrup, melted coconut oil, and vanilla extract.

Gradually fold the dry ingredients into the wet ingredients until a smooth batter forms.

Pour the batter into the prepared baking pan and spread evenly.

Press half of the graham cracker chunks and half of the chocolate chips into the batter.

Bake for 20 minutes until the edges are set.

Remove the pan from the oven and top with the remaining graham crackers, chocolate chips, and the mini marshmallows.

Return to the oven for 5 minutes, or until marshmallows are golden brown and toasted.

Allow the brownies to cool completely in the pan for at least 30 minutes before slicing into 12 squares.