Graham Cracker crust:
18 full graham cracker sheets
1/3 c sugar
3/4 c melted butter
1 1/2 cup plus 2 Tbsp flour
1 tsp salt
1/2 cup Unsweetened cocoa powder
1 1/2 cup plus 3 Tbsp unsalted butter
1 3/4 cup semisweet chocolate
6 large eggs
1 3/4 cup sugar
1 tbsp vanilla extract
3 large egg whites
3/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
To make the Graham Cracker Crust:
Preheat the oven to 375˚ F. Butter a 9x13 inch pan and line with parchment paper.
Add graham crackers to a plastic baggie and seal top. Crush the crackers with a rolling pin until you create coarse crumbs. Add crumbs to the bowl of the KitchenAid® Artisan® Mini Mixer along with sugar and melted butter. Mix on low with the paddle attachment until everything is well combined and resembles the texture of wet sand. Add mixture to the prepared pan and smooth with a dry measuring cup to create an even layer. Bake for 12-15 minutes, or until golden brown. Clean mixer bowl for re-use and keep oven set to 375˚ to bake the brownie layer.
Meanwhile, Make the Brownie Layer:
Sift together the flour, cocoa powder and salt. Set aside.
Set up a double boiler by placing a small pot of water on the stove over medium-low heat and topping with a metal bowl that fits snuggly inside the pot (you don’t want it to wobble). Add the butter and semisweet chocolate to the bowl of the double boiler and melt until smooth, stirring often. When the butter and chocolate are completely melted, set aside to cool slightly.
While the chocolate cools, add the eggs to the KitchenAid® Artisan® Mini Mixer along with sugar and vanilla extract and beat with paddle attachment until well combined, about 2 minutes. With mixer running, slowly add cooled chocolate mixture and beat until well combined, about 2 minutes. Stop mixer and scrape down the sides of the bowl, add the flour mixture and mix on low, just until batter is combined. You do not want to over mix here.
Scrape brownie batter on top of prepared graham crust and smooth the top with the back of a wooden spoon to create an even layer. Bake for about 1 hour to 1 hour 20 minutes, or until a toothpick inserted in the center comes out with fudgy crumbs. Do not overbake. Set aside to cool completely before adding the meringue topping.
To Make the Meringue Topping:
Set up a clean double boiler. When the water is simmering, add egg whites and sugar and whisk until the sugar has dissolved, about 3 minutes. Transfer the egg whites to the bowl of the KitchenAid® Artisan® Mini Mixer and add the vanilla extract and cream of tartar. Whip (with the whisk attachment) on high for about 5-7 minutes, or until the mix starts to become stiff and glossy. You’ll know the mixture is ready when it will hold a stiff peak without deflating. Add topping to prepared brownies and smooth with the back of a wooden spoon, creating some peaks for decoration.
To Brown Meringue:
If using a broiler, set oven rack about 8 inches below the flame and preheat for about 5 minutes. Add brownies and keep a close eye on them, adjusting the pan as needed so that they brown evenly.
Or, if you are using a kitchen torch, torch topping by moving the flame in circular motions so not to stay in one spot for too long (it will burn) over the meringue until the surface is evenly browned.