Mississippi Mud Brownies

These get get all the great eatery sound when I serve them.

Brownies-
6 ounces unsweetened chocolate
16 tablespoons unsalted butter
1 1/2 cups flour
1/3 cup cocoa powder
1/2 teas. salt
3 cups sugar
5 large eggs
3/4 cup chopped pecan or chocolat chips

Topping-
3/4 cup marshmallow creme
1/4 cup semisweet chocolate chips
2 teaspoons vegetable oil

1. Adjust oven rack to middle and heat over to 325. Line 13x9 inch baking pan with foil, allowing excess to overhang edges. Spray foil with cooking spray.
2. Melt chocolate and butter together in microwave; cool slightly. Combing cocoa, flour, and salt in bowl. Whisk sugar and eggs in separtae bowl, then whisk in chocolate mixture. Stir flour mixture into chocolate mixture until no streaks of flour remain. Fold in pecans or chocolate chips and scrape batter evenly into prepared pan. Bake until toothpick comes out with a few attached wet crumbs. Recipe say about 35 minutes, but mine took 45-50. Transfer to wire rack.
3. For the topping: Spoon marshmallow creme over hot brownies and let sit until softened, bout 1 minute. Meanwhile microwave chocolate chips and oil in bowl until smooth. Following photo spread marshmallow creme evenly over brownies and then drizzle with chocolate. Cool brownies at least 2 hours. Using over foil overhang, lift brownies from pan and cut and serve.