First prepare the graham cracker base layer by crushing the graham crackers in a food processor with the sugar and the melted vegan butter. Process to the consistency of wet sand

Press this tightly into the bottom of a greased and parchment lined 8" x 8" pan, freeze while you prepare the brownie layer

Bring the vegan butter & molasses to a boil & add the cocoa powder & the chocolate and whisk to melt

Now add the hot coffee and then transfer everything to a large mixing bowl, add the vanilla extract & the sugar, whisk smooth

Sift the flour, baking powder & salt into the chocolate batter and stir just to combine, do not over mix

Pour the brownie batter over the graham cracker crust

Bake in a preheated 350°F oven for 25-30 minutes or when a toothpick inserted comes out with moist crumbs, not raw batter

As soon as the brownie comes out of the oven, turn the oven off & sprinkle the marshmallows over top and place back in the oven for about 5 minutes to melt

Cool completely then prepare the ganache recipe according to the instructions on that post, cool slightly then pour over the marshmallows in the pan.

Add crushed graham crackers to the top

You can serve this directly out of the pan, or refrigerate it for about 1 hour so it all sets and you can then unmold it, slice and serve.