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1
Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so that the foil hangs over the edges by about 1 inch.
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2
For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
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3
Meanwhile, make the brownie. Put the butter and chocolate in a medium-sized microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on top of the pan without touching the water. Stir the chocolate and butter occasionally until melted.
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4
Next, stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.
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5
Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
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6
Remove from the oven and cover with marshmallows and Reese's cups. Put back into oven for approximately 5 minutes. You just want to melt the marshmallows a little. Too long in the oven and they will get crunchy. Remove from oven and allow to cool in the pan.
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7
After brownies are cooled pull out of pan and pull foil off the sides. Melt peanut butter for a few seconds until thin. You can do this in either the microwave or small saucepan over medium heat. Drizzle over brownies. Cut and serve.
