1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it with butter.

2. In a medium saucepan, melt ½ cup butter over low heat. Remove from heat and stir in 1 cup sugar, 2 large eggs, and 1 teaspoon vanilla extract until smooth.

3. Stir in ⅓ cup cocoa powder, ½ cup all-purpose flour, and ⅛ teaspoon salt until well combined. Fold in ½ cup chocolate chips.

4. Pour the batter into the prepared pan and spread evenly. Bake for 22–25 minutes, until the center is just set.

5. While hot, sprinkle 1 cup mini marshmallows and ½ cup salted peanuts on top. Press gently into the brownies.

6. In a microwave-safe bowl, melt ½ cup chocolate chips with 1 tablespoon butter in 20-second intervals until smooth. Drizzle over the top.

7. Let the brownies cool completely at room temperature. For clean cuts, chill in the fridge for 30 minutes before slicing.