1. Preheat oven to 350F. Line a small-medium baking pan with parchment paper (I used an 8x8 pan).
2. Place almonds into the food processor and process until a very coarse meal forms. Add in all remaining brownie ingredients and process until mixture is uniform. Transfer into the baking pan and bake for 15-20 minutes (until a toothpick inserted into the centre comes out fry). Remove from oven, but keep the oven going.
3. While the brownies are baking, melt the chocolate chips, either by using a double boiler (or in the microwave). Once the brownies are baked, spread ricemellow topping on top evenly. Drizzle the melted chocolate all over (I used a piping bag, but in retrospect, just using a spoon to drizzle it would have worked just fine too). You can use a toothpick or a spatula to swirl it around into the marshmallow fluff a bit. Place back in the oven for 1-2 minutes to let the chocolate melt into the marshmallow fluff a bit more.
4. Remove from oven and cool on a rack for 10 minutes.
If you cut these brownies before they've cooled off completely, you'll end up with an absolutely delicious mess ;) . If you want it to cut neater, you'll need to allow the brownies to cool off to room temperature and then refrigerate them for at least a few hours to set. Then they'll slice perfectly.
If you look at the 2 pictures below, the top picture is an example of messy (though it was the neatest one of the bunch). I just couldn't resist having a bite of a warm ooey-gooey brownie, so I cut them after cooling on a rack for 10 minutes. The last picture is a close-up after it has cooled off in the fridge, so you can see the sides slice very nicely, it's still a very moist and chewy brownie at that point too. So I'll leave it up to you to decide how you like your brownies best :) .