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1
Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides.
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2
Butter the foil and dust with flour.
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3
Position a rack in the lower third of the oven; preheat to 400 degrees F.
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4
Bring 1 inch water to a gentle simmer in a medium saucepan over medium-low heat.
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5
Put the chocolate and 2 sticks plus 2 tablespoons butter in a heatproof bowl; set the bowl over the saucepan (do not let the bowl touch the water).
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6
Stir occasionally until melted and smooth.
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7
Remove the bowl from the saucepan.
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8
Add the sugar, cocoa and salt to the bowl and stir vigorously with a wooden spoon until smooth.
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9
Add the eggs one at a time, beating well between each addition, until the batter is thick and shiny.
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10
Add the vanilla, then add 1 cup flour and mix until combined.
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11
Spread in the prepared pan.
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12
Bake the brownies until a toothpick inserted into the center comes out with just a few crumbs, about 35 minutes.
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13
Remove from the oven and scatter the marshmallows, chocolate chips and peanuts on top.
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14
Return to the oven; continue baking until the marshmallows are golden, about 5 more minutes.
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15
Let cool in the pan on a rack, 30 minutes.
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16
Lift the brownies out of the pan using the foil and transfer to a cutting board to cool completely before slicing.
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17
Photograph by Lisa Shin
