• Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, and lightly spray with nonstick spray. Set aside.
• In a small bowl, combine flour, cocoa powder and salt. Set aside.
• In a large mixing bowl, beat together butter, sugar and vanilla extract, until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Stir dry ingredients into batter.
• Pour batter into prepared pan and spread evenly. Sprinkle with chocolate chips and bake for about 20-25 minutes.
• In a microwave safe bowl, combine peanut butter and oil. Heat for 20 seconds to soften. Pour this mixture all over the warm brownies and spread.
• Spread miniature marshmallows over the peanut butter, return to the oven and bake until the marshmallows puff up, about 3 minutes.
• Remove from oven, top with the toasted chopped pecans and set aside to cool.

Frosting:

• In a medium bowl, combine powdered sugar and salt.
• In a small pan, melt 4 tablespoons of unsalted butter. Stir in cocoa powder, milk and heat until the mixture begins to boil. Remove from heat and immediately whisk with powdered sugar/salt mixture. Beat in vanilla extract.
• Spread frosting evenly over puffed marshmallows and pecans.
• Let cool completely (for 1-2 hours) before cutting and serving. Enjoy!