Start with the brownie layer. Melt the butter and set aside.

In a medium or large bowl, whisk eggs and both sugar and brown sugar until smooth.

Using a liquid glass measuring cup, drizzle olive oil in while you continue to whisk.

Add the melted butter and the vanilla and whisk until smooth.

Add the flour, cocoa powder salt and baking soda. When the mixture is smooth, stir in the chocolate chips and set brownie batter aside.

Now start on the cookie layer and crush graham crackers in a food processor or in a ziptop bag using a kitchen mallet or meat tenderizer and pulse to end up with a variety of sizes.

Next, combine the dry ingredients for the cookie layer. Mix flour, baking soda and salt together with a whisk or dough hook and set aside.

In the bowl of a stand mixer or in a mixing bowl with a hand mixer, cream the butter, sugar and brown sugar.

Add the egg and the vanilla and mix until just combined.

Add dry ingredients to the wet ingredients and mix until just combined. Remove from the stand mixer (if using) and stir in the milk chocolate chips and the graham cracker crumbs and pieces using a wooden spoon or sturdy spatula.

Grab the prepared baking dish and the brownie mixture and pour batter into the dish. Spray a silicone or offset spatula with nonstick cooking spray to help spread out the brownie batter if it is too thick to pour. (This is likely if it’s been sitting for a while.)

Next, spread the marshmallow creme over the brownie batter.

Last, top with the cookie layer. Slightly wet hands will prevent dough from sticking as much. Grab large, unmeasured scoops of dough and flatten. Place over the top of the marshmallow creme. There will be cracks in the dough.

Bake for 30-40 minutes or until the cookie layer starts to turn golden brown.