• Preheat oven to 350 degrees F. Place a piece of parchment paper in an 8” square pan – use a long enough piece to create small flaps that hang over the edge of the pan as “handles”. Spray the parchment paper with cooking spray and set aside.
• In a small sauce pan, add 1 cup of water and set to medium heat. Add the honey or coconut sugar, butter and salt to a medium-sized heat-safe bowl. Place bowl over the sauce pan - this is the double-boiler method. Stir the honey-butter-salt mixture until melted. Remove from heat once melted. 
• Add in the cocoa and vanilla extract into the bowl and stir. Next, add the eggs, and stir.
• Fold the flour and baking powder to the mixture. Add ½ cups chocolate chips to the bowl, and gently fold into the batter.
• Pour the batter into prepared pan, spreading it evenly pushing it to the edges and corners.
• Sprinkle on the remaining chocolate chips.
• Bake in the preheated oven for 33-38 minutes. Remove from heat. 

Optional to add graham cracker crust

• After step 6, add in this step... Break apart a few graham cracker cookies and place in a food processor for a few pulses. Pour into a one cup measuring cup. Pulse a few more to fill up the cup if it’s not quite full.
• Sprinkle the graham cracker crumbs evenly on top of the chocolate chip covered brownie batter. And then go to step 7 to bake for 33-38 minutes. 

Optional to add marshmallow topping

• After step 7, remove brownie bars from heat. Set oven to broil on high.
• Sprinkle on a layer of mini marshmallows, or take full size marshmallows and cut them horizontally in half and place them right on top so a thin layer of marshmallow covers the surface.
• Place the pan back in the oven on broil for a couple of minutes – standing by watching to make sure the marshmallows do not brown too much. This process happens very quickly so keep a watchful eye!
• Pull from the oven when marshmallow topping is browned to your liking and place pan on a wire cooling rack for up to two hours before removing from pan.