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1
Preheat the oven to 325F (160C).
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2
Line the bottom and sides of an 8-inch-square or 7 by 11-inch baking pan with parchment paper or foil coated with cooking spray or grease with butter.
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3
(Leave enough of an overhang in order to lift the brownies out of the pan later with the liner.)
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4
Melt 1 cup chocolate chips, butter and canola oil in a medium saucepan over low heat, stirring often, until the mixture is melted and smooth.
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5
Remove from the heat.
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6
Add sugar, whisk until sugar dissolves.
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7
Cool for a few minutes until the mixture it's not hot.
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8
Crack eggs into the mixture, one at a time, whisk after each addition until well combined and smooth.
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9
Whisk in vanilla extract.
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10
Add flour and salt, and stir with a wooden spoon until well mixed.
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11
Gently fold in walnuts and chocolate chips until evenly distributed.
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12
Add the brownie batter into prepared pan.
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13
Bake for about 35 to 40 minutes, until a wooden stick inserted center comes out almost clean.
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14
Remove from the oven, and arrange the mini marshmallows on top of the hot brownies.
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15
Broil for 2 to 3 minutes until marshmallows are toasted, and watch carefully, do not let burn.
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16
Cool in the pan on a wire rack completely.
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17
Lift the brownie out of the pan, transfer onto a cutting board, and cut into squares.
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18
The brownies can be kept in the air-tight container for a few days, or can frozen for up to 1 month.
