• Make the brown butter. Add the 113g (8 tbsp.) of butter for the chocolate chip cookies into a small saucepan set over medium heat. Stir the butter occasionally until it turns amber in color and develops little brown specks.
• Transfer the brown butter to a medium sized mixing bowl. You should be left with at least 90g of brown butter, if you have a little less, just add in some water until you reach 90g. Set the brown butter aside while you make the fudge brownies
• Preheat the oven to 350°F / 175°C. Butter and line an 8" square pan with parchment paper.
• Place the graham crackers down into an even layer on the bottom of the square pan. You will need ~5 graham cracker sheets for this part and will need to break them up a little to get them to fit. Save the remaining graham crackers for the cookie dough.

Fudge Brownies

• In a small microwave safe bowl, melt together the chocolate chips and butter, stirring every 30 seconds until the mixture is smooth. Then, mix in the cocoa powder until smooth and set aside.
• To another small mixing bowl, add in the eggs and sugar. Vigorously whisk the egg and sugar together for 1-2 minutes, until the mixture is light and fluffy.
• Add the melted chocolate mixture into the egg mixture, and mix gently until combined.
• Add in the flour and salt. Use a rubber spatula to fold the ingredients just until no flour streaks remain. Set aside while you make the cookies.

S'mores Chocolate Chip Cookies

• Whisk both sugars into the bowl with brown butter.
• Whisk in the egg and vanilla until well combined.
• Add in the flour, baking powder, baking soda, and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
• Crush up the remaining graham crackers. Add the crushed graham crackers, chocolate, and dollops of marshmallow creme into the dough and fold the mixture together just until no flour streaks remain.
• Pour half of the brownie batter into your prepared square pan, smoothing it into an even layer.
• Use your hands to tear up pieces of cookie dough. Flatten them in your hands, then place them on top of the brownie batter, trying to form a flat, even layer of cookie dough on top of the brownies. Use approximately 3/4 of the cookie dough for this layer.
• Pour the remaining brownie batter over the cookie layer, smoothing it out into an even layer.
• Tear up the remaining pieces of cookie dough, scattering them on the top layer (It will not fully cover the brownies - this is what we want so that the top is marbled!)
• Bake for 45-50 minutes, until the edges have set and the middle is only *slightly* wobbly. (You can also check to make sure the internal temperature of the brownies is 200°F / 93°C to see when they're done.)
• Allow the brownies to set in the pan until they come to room temperature. Serve and enjoy!