• Preheat the oven to 325F degrees. Line a 9x9-inch baking dish with parchment paper, and spray with baking spray. This will ensure easy removal when your brownies are done and prettier cut bars.
• In a medium saucepan over medium-low heat, melt the butter and add the chocolate chips. Stir continuously. Once melted, add the sugar and stir until combined. Remove from heat and let cool for 10 minutes.
  
• Add the eggs and vanilla and stir until combined.
  
• Add the flour, cocoa powder, and salt. Stir until just barely combined.
  
• Pour into the prepared pan and bake for 24-29 minutes until the center looks set and an inserted toothpick comes out with only a few moist crumbs.
  
• Remove from the oven and let cool in the pan on a wire cooling rack for 10-15 minutes before continuing.
  

Topping

• In a microwave safe bowl, combine the butter, chocolate chips, and peanut butter. Microwave on 50% power in 30 second increments, stirring in between. About 2 ½ minutes. Let cool for 10-15 minutes before adding the almonds and marshmallows. Reserve about 2 tablespoons of (the most fine parts) almond pieces for sprinkling on top.
  
• Once the almonds and marshmallows are mixed in, spread the topping over the slightly cooled brownies and sprinkle with the small almond pieces before it sets up. Cover with plastic wrap loosely and place the whole pan in the refrigerator for at least 1 hour.
  
• Remove from pan, slice into desired size brownies, and serve.