Preheat the oven to 350 degrees F, and grease an 8×8 baking dish. Line the bottom with parchment paper, extending up two sides to create “handles”. This will make removing the brownies from the pan much easier!

Combine the crushed graham crackers and melted butter in a small bowl. Press the mixture into the bottom of the prepared baking dish, and bake for 15 minutes.

While the. graham cracker crust bakes, prepare the brownies.

Combine the coffee, butter, vanilla and eggs in a large mixing bowl. Add the sugar, mixing until just combined. Add the cocoa and salt, give it a quick stir, and then stir in the flour until no flour shows anymore. Stir in the chocolate chips.

Spread batter evenly over the graham cracker crust – no need to wait for it to cool. Bake for 25-30 minutes, or until a toothpick comes out with moist crumbs.

When brownies have finished, top with as many marshmallows as you like, evenly covering the top of the brownies. Switch the oven to broil, and very carefully broil the marshmallows until golden brown, turning the pan every 30 seconds or so to evenly toast them. I kept my oven open the entire time to keep a close eye – we don’t want burnt marshmallows!