Preheat your oven to 350 degrees F. Grease an 8-inch x 8-inch baking pan with non-stick cooking spray. (If you like, you can also line the pan with parchment paper for easy lifting later. Just be sure to grease the paper too.) Set aside.
In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
In a large bowl, beat together the oil, eggs, vanilla, sugar, and cocoa powder until well mixed. Add the dry ingredients to the wet ingredients and mix until just combined.
Transfer the brownie batter to the prepared baking pan and spread it into an even layer. Place dollops of marshmallow cream all over the top of the brownies. Then run a butter knife through the brownie batter and marshmallow fluff to swirl them together. Sprinkle the top of the brownies with almonds and chocolate chips.
Bake for 20 minutes, until the edges of the brownie begin to pull away from the sides of the pan and the center is just about set.
Remove from the oven and allow brownies to cool for at least 10 minutes before cutting into squares. Serve warm or at room temperature. Store any leftovers in an airtight container.
Notes
If desired, you can use a box of brownie mix instead of making brownie batter from scratch. Then top the brownies as directed and bake them according to the package directions.
You can use semi-sweet or dark chocolate chips instead of milk chocolate if you prefer.
Recipe yield will vary based on how you cut the brownies. When we want smaller brownies I cut a 4x4 grid for a total of 16 brownies. For bigger ones, I cut a 3x3 grid for 9 brownies.