Preheat oven to 350 F. Line a baking sheet with parchment paper.

Melt chocolate: In a heatproof add butter and chocolate chips. Heat in 30 sec intervals, stirring between each interval. Total of 1 minute and 30 sec, or until melted and smooth. Set aside.

Make wet batter: In a separate bowl crack egg, add brown sugar, whisk for 2-3 min by hand or by mixer until sugar is completely dissolved in the egg, add in the granulated sugar. Whisk for another 1 -2 minute until the sugar is completely dissolved and the batter is light pale in color, add vanilla bean paste, mix. Pour in the chocolate mixture to the egg mixture mix. Whisk to combine.

Make dry batter: In a separate bowl, combined dry ingredients by mixing all purpose flour, salt, instant coffee, baking powder, and cocoa powder. Mix to combine.

Add dry ingredients to the wet batter. Mix until just combined do not over mix the batter at this point. The end result would be thick batter like consistency.

Place graham cracker squares onto the parchment paper followed by marshmallows.

Scoop out brownie batter with an ice cream scoop and pour 1 scoop on each marshmallow covering it evenly.

Do not place more than 4 cookies on one baking sheet. Leaving about 3 inches of space between each cookie.

Bake for 12-14 min or until the cookie is chewy and crispy from the sides and gooey fudgy from center.

Let cool completely for 30-40 minutes before consuming and enjoy.