Preheat the oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil and grease foil with either butter or vegetable shortening.

Melt the canna-butter, butter, and chocolates over low heat in a medium saucepan stirring frequently. Set aside to cool for 5 minutes.

Stir together the flour and salt, set aside.

Stir the sugar into the melted canna-butter until well combined.

Beat in the eggs and vanilla and continue mixing until well incorporated.

Mix in the flour and salt until just incorporated.

Reserve 1/2 cup of the brownie batter and spread the remainder into the prepared pan.

Bake batter in the pan for about 20 minutes. While it is baking prepare the topping by stirring together the reserved batter with the toasted almonds and marshmallows.

After batter in pan has baked for 20 minute, remove from over. Spread topping over par-baked brownies and return to oven. Bake for about 10 more minutes or until marshmallows are browned and a toothpick inserted in the center comes out with just a few moist crumbs clinging to it.

Let cool in pan before using the foil to lift out the brownies and slice.