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To make the brownies:
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Preheat the oven to 325F (160C).
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Line the bottom and sides of an 8-inch-square or 7 by 11-inch baking pan with parchment paper or foil coated with cooking spray or grease with butter.
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(Leave enough of an overhang in order to lift the brownies out of the pan later with the liner.)
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Melt 1 cup chocolate chips, butter and canola oil in a medium saucepan over low heat, stirring often, until the mixture is melted and smooth.
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Remove from the heat.
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Add sugar, whisk until sugar dissolves.
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Cool for a few minutes until the mixture it's not hot.
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Crack eggs into the mixture, one at a time, whisk after each addition until well combined and smooth.
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Whisk in vanilla extract.
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Add flour and salt, and stir with a wooden spoon until well mixed.
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Gently fold in walnuts and chocolate chips until evenly distributed.
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Add the brownie batter into prepared pan.
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Bake for about 35 to 40 minutes, until a wooden stick inserted center comes out almost clean.
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Remove from the oven, and arrange the mini marshmallows on top of the hot brownies.
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Broil for 2 to 3 minutes until marshmallows are toasted, and watch carefully, do not let burn.
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Cool in the pan on a wire rack completely.
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Lift the brownie out of the pan, transfer onto a cutting board, and cut into squares.
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The brownies can be kept in the air-tight container for a few days, or can frozen for up to 1 month.
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To make the frozen yogurt:
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In a large bowl, add yogurt, vanilla and honey if using.
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Whisk until smooth.
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Refrigerate for about 1 hour.
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Pour into ice-cream maker, and churl according the manufacture's menu, it takes about 15 to 20 minutes.
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Meanwhile chop up 6 to 8 brownies or as needed.
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Transfer the frozen yogurt to a reasonably large freezer safe container.
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Add the brownies pieces into frozen yogurt, quickly stirring with a wooden spoon until evenly distributed.
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Put the lid on, and freeze in the freezer for 1 to 2 hours at least or overnight to achieve desired firmness.
