Method (base / crust)

1. Preheat the oven to 180℃ fan, and line a 8 x 8 inch square / loose base tin with grease proof paper.  Allow the paper to hang over the edges of the tin, this makes it easier for removing the brownie when ready.
2. Add the dairy-free butter / margarine into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
3. Add the biscuits / graham crackers into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape. Press the mixture into the lined tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble. 
4. Place into the fridge whilst you make the brownie.

Method (brownie)

1. Sift the cocoa powder and flour together in a medium bowl.
2. Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free dark chocolate and butter into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate and butter to melt together, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes while you make prepare the aquafaba.
3. Add the aquafaba and sugar into a medium sized mixing bowl and whip up on high speed for around 5 minutes until thick and glossy. I use a stand mixer with balloon whisk attachment. A electric hand whisk will work great too. Whip on high speed, the aquafaba mixture should be thick enough that when it drips into the bowl, the mixture should ribbon off the mixer.
4. Pour the chocolate and butter mixture over the aquafaba, and carefully fold together with a spatula. Make sure to be very gentle with this step as you want to keep as much air in the mixture as possible.
5. Once combined, sift in the flour and cocoa powder. Again, fold this in with a spatula until a rich and thick brownie batter forms.
6. Pour the brownie batter into the tin over the base and spread out, making sure its an even layer.
7. Place the tin into the middle of the oven and bake for 30-35 minutes. If you want a more fudgy brownie, you may want to underbake by 5 minutes!
8. Once baked, remove the tin from the oven and allow to cool fully on a wire rack. TIP: Keep the brownie in the tin while it’s cooling. This will help it keeps it’s shape and will also lock in some of the moisture, which will help with the chewy texture. 
9. Keep the brownie in the tin as we will be adding on the chocolate ganache in the tin.

Method (chocolate ganache)

1. Add the chocolate and coconut cream into a saucepan and heat on low, stirring constantly until it melts and is super smooth and glossy. 
2. Allow the ganache to cool for 5-10 minutes at room temperature, then pour over the brownie. Use a off-set spatula or back of a spoon to spread it out over the entire brownie, making sure it’s in an even layer.
3. Place into the fridge while you make the marshmallow fluff. 

Method (marshmallow fluff)

1. Ensure your mixing bowl and whisk is clean and free from any grease / moisture.
2. Add the aquafaba, vanilla bean paste, and cream of tartar into a large bowl or the bowl of a stand mixer. Use a balloon whisk attachment on your stand mixer or a hand mixer with whisks to beat the liquid for around 1 minute until it starts to get fluffy.
3. Slowly sprinkle in the sugar into the mixture, a tablespoon at a time while the mixer is on. This will prevent deflating the meringue. Continue to beat for about 10-15 minutes until stiff peaks form. The meringue will be thick, glossy and when you lift the whisk up.. it should stay as it is. Depending on your mixer, the speeds and temperature in your kitchen, it may take longer to get to the right consistency.
4. Once thick, and the ganache on the brownie is cold, spoon the marshmallow fluff onto the brownie and level out with the back of a spoon or off-set spatula. 
5. Use a kitchen blow torch to lightly toast the meringue (refer to video for example). 
6. Use a sharp knife to cut the brownies into bars / squares.
7. Serve and enjoy.