Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9 x 13-inch (23 x 33-centimeter) baking pan with

Gefen Parchment Paper.

Pour oil and sugar into the bowl of a

mixer. Turn mixer on and add eggs, one at a time. Beat for five minutes. (Aerating the eggs contributes volume and ensures a lighter texture. You can skip this step if you don’t mind a denser brownie.)

Add cocoa, vanilla, flour, and salt, and

mix to combine. Add chocolate chips

and mix just until incorporated. Pour into baking pan and bake for 20 minutes.

Remove from oven and put oven on

broil. Scatter all topping ingredients

evenly over the top of the brownies.

Return the brownies to the oven and broil for one and a half minutes or until marshmallows are beginning to toast and chocolate is melting but keeping its form.

Remove from oven. Cool slightly. With a

knife dipped in water, cut into even squares, taking care not to dislodge toppings. These brownies freeze well.