S'more Brownies

Directions

1. In a stand mixer bowl, cream the salted butter for the crust until it's smooth.
2. Add the brown sugar and honey, and continue mixing until well combined and smooth.
3. Incorporate the remaining crust ingredients (all-purpose flour, whole-wheat flour, cinnamon) and beat until the dough pulls away from the sides and forms a single clump.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days.
5. On a lightly floured surface, knead the chilled dough with your hands until it becomes pliable.
6. Roll the dough out on parchment paper to an 8x8 inch square.
7. Carefully flip the dough into an 8x8 inch pan (it helps to have a second person) and press it evenly into the bottom and up the sides. Trim off any excess.
8. In a medium bowl, combine the unsalted butter and chopped chocolate (60-70% cacao).
9. Set the bowl over a pot of simmering water and stir occasionally until completely melted.
10. In a separate bowl, beat the eggs, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
11. With the mixer on low, slowly pour the melted chocolate-butter mixture into the egg mixture, mixing just until combined.
12. Gently fold in the all-purpose flour, baking cocoa, salt, and vanilla extract.
13. Pour the brownie batter over the prepared graham cracker crust and bake at 350°F for 30 to 35 minutes.
14. Let the brownies cool completely in the pan.
15. In the bowl of a stand mixer, combine the egg whites and granulated sugar. Place the bowl over a pot of boiling water (like a double boiler).
16. Whisk occasionally until the sugar has dissolved and the mixture feels hot to the touch.
17. Transfer the bowl to the stand mixer, add the vanilla extract, and whip on high with the whisk attachment until the meringue is billowy and holds stiff peaks.
18. Once the brownies are fully cooled, remove them from the pan and completely cover the top with the meringue.
19. Use a kitchen torch to toast the meringue until golden.