Start by preheating your oven to 350°F (175°C). This step ensures that your brownies bake evenly.

Grease an 8x8-inch square baking dish with butter or line it with parchment paper for easy removal later on.

In a large mixing bowl, combine the melted butter, white sugar, and brown sugar. Mix until combined. Now, add the eggs and egg yolk one at a time, whisking well after each addition. Stir in the honey and vanilla extract thereafter.

In a separate bowl, sift together the cocoa powder, flour, tapioca starch, salt, and espresso powder. This step eliminates lumps and ensures even distribution of ingredients.

Gradually add the dry mixture to the wet ingredients. Stir gently until just combined; overmixing can make the brownies tough. The batter will be thick and glossy.

Transfer the brownie batter into the prepared dish, spreading it out evenly with a spatula. Make sure to get every last bit of that rich chocolate goodness!

Place the dish in the oven and bake for about 25 to 30 minutes. Keep an eye on them; they’re done when a toothpick inserted comes out with a few moist crumbs (not wet batter!).

While the brownies cool, heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chocolate chips in a bowl. Let it sit for a minute before stirring until smooth. Now, add the sea salt and orange zest for that zesty kick.

Once the brownies are cool, pour the chocolate ganache over them. Use a spatula to spread it evenly.

Before the ganache sets, sprinkle the top with colorful sprinkles or M&M’s. Let it cool and set for about 30 minutes.