Whisk together the eggs and sugar.
Melt the butter and chocolate together.
Whisk the egg whites until stiff, gradually adding the sugar. Add a pinch of vanilla sugar.
Mix the dry ingredients into the egg mixture and then add the butter/chocolate mixture.
Pour into a baking pan and bake at 180° for about 15-18 minutes.
Let it cool.
Melt sugar and add butter.
Boil the cream into the sugar mixture until the right consistency is achieved.
Add flaked salt.
Let it cool. Remember that cold caramel is thicker than warm caramel.
Spread the marshmallow fluff on the cooled brownie.
Gently spread the caramel sauce over the marshmallow fluff.
