• Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper.
• Add the melted butter, light brown sugar, and sifted cocoa powder to a large mixing bowl and, using a hand mixer, beat until smooth. Add the eggs, oil, honey, salt and vanilla extract, and mix until everything is fully incorporated.
  ¾ cup Unsweetened cocoa powder, ½ cup Unsalted Butter,, 1 cup Light brown sugar, 1 tbsp Honey, 2 Eggs, 4 tbsp Olive oil, ¼ tsp Salt, 1 tsp Vanilla extract
  
• Add gluten-free blend and mix until combined using silicone spatula.
  ¾ cup Gluten-Free Flour Blend
  
• Pour the batter into the prepared pan, smooth it with a spatula and bake for 30 minutes. Let it completely cool before making the ganache.
  

Ganache

• Place the chopped chocolate in a medium bowl. In a separate microwave-safe bowl, heat the heavy cream in the microwave for 1-2 minutes, or until it comes to a simmer. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate. Microwave the mixture for 15 seconds at a time, stirring after each interval until the chocolate has melted and the mixture is smooth. Be sure not to overheat.
  8 oz Dark chocolate, ½ cup Heavy cream
  
• Spread the ganache evenly over the cooled brownies, and then sprinkle with chocolate chips and chopped nuts. Place the brownies in the fridge for a few hours. Once the ganache is set, cut the brownies and serve.
  Chocolate chips, Chopped nuts, Sprinkles, Gluten-free marshmallows