Heat oven to 350°. Prepare 9 x 13 pan with pan spray or shortening, line with parchment paper. (For best results, use a metal pan!)

Measure out ½ cup of chocolate chips, set aside.

In large bowl, combine cocoa, sugars, flours, baking powder, and salt. Add remaining chocolate chips, stir well and set aside

Melt butter in a separate bowl (A microwave-safe bowl), then whisk in eggs and vanilla extract. Set aside.

Pour wet ingredients into the bowl of dry ingredients, stir with a wooden spoon or rubber spatula until well incorporated.

Spread brownie batter into prepared baking pan, smooth the top of the batter with an offset spatula or the back of a spoon.

Bake brownies bake for 27 min.

Brownies are done when knife inserted into center comes out ALMOST clean - you want to see moist crumbs sticking to the knife.

Don’t OVER cook them!

Sprinkle mini marshmallows over the top of the brownies while still hot, completely covering the surface with a single marshmallow layer.

Sprinkle the reserved ½ cup chocolate chips and chopped nuts over the marshmallows, using as much or as little as you'd like.

Return brownies to the oven, broiled for a few minutes, until the marshmallow topping is toasted to a light golden brown. Be sure to keep a CLOSE EYE on it, they will burn easily!

Allow the pan of brownies to cool to room temperature.

Once brownies are fully cool, whisk together the Irish whiskey and salt.

Add about the powdered sugar, a little at a time, whisking until smooth. You want it VERY thick, but you can add extra whiskey if you need. Microwave for 10-15 seconds to get it flowing, and whisk until smooth.

Tint the glaze green with a little food colouring, then drizzle over the cooled brownies.

Allow frosting to set completely before cutting with a sharp knife and serving. (I like to spray the knife with cooking spray between slices - it’s a sticky bar!)