Stir together cocoa powder, flour and salt. Set aside. Cream butter and sugar until light and fluffy. Add eggs and beat until thick and lemon-colored, about 2 minutes. Blend in vanilla and chocolate. Slowly add cocoa-flour mixture, mixing until combined. Stir in chocolate chips and walnuts.

Arrange marshmallows on sides in generously butter and floured 13 X 9" pan, spacing evenly and allowing 1 1/2" border between marshmallows and sides of pan. Spoon some thick batter over marshmallows, covering them as much as possible. Evenly fill in center of pan with remaining batter. (Do not add batter to space between marshmallows and side of pan - batter will spread during baking.)

Place pan on rack in center of 350 degree oven. Bake until wood pick inserted in center comes out moist from melted chocolate (not batter), about 25 minutes. Let cool completely on rack. Cut into 12 (2 1/2") squares.

Refrigerate until chilled. Using wide metal spatula, carefully transfer brownies to serving platter. (Or wrap airtight and store in refrigerator up to 1 day or freeze up to 3 months.) Serve chilled or at room temperature.

This recipe is from the Los Angeles Times Food Section - October 22,