Graham cracker crust:

1. In the bowl of a stand mixer, beat the butter for the graham cracker crust until smooth.
2. Add the brown sugar and honey, and continue beating until smooth.
3. Add the remaining ingredients for the crust and beat until it pulls away from the sides and clumps into a single ball.
4. Wrap in plastic wrap and allow to chill for at least 30 minutes and up to 2 days.
5. On a lightly floured surface, work the dough for the crust with your hands until malleable.
6. Roll the dough out on a piece of parchment paper until it's 8"x8".
7. Gently flip the dough into the pan (a second person would be helpful here) and press it into the bottom and sides. Trim away any excess.

Brownies:

1. Combine the butter and chocolate in a medium size bowl.
2. Place over a pot of simmering water. Stir occasionally until melted.
3. In a separate bowl, whip the eggs and sugar (both brown and granulated) until light and fluffy (about 3 minutes).
4. With your mixer on low, pour the chocolate/butter into the egg mixture, mixing until just combined.
5. Fold the flour, baking cocoa, salt and vanilla in.
6. Pour the brownie batter over your graham cracker crust and bake at 350F for 30-35 minutes.
7. Allow to cool completely in its pan.

Meringue:

1. Whisk together your egg whites and granulated sugar in the bowl of a stand mixer placed over a pot of boiling water (a double boiler).
2. Whisking occasionally, heat the mixture until the sugar has dissolved and the mixture is hot to the touch.
3. Move the bowl to your stand mixer, add the vanilla, and whisk on high (using the whisk attachment) until billowy, and the meringue holds a stiff peak.
4. Once the brownies have cooled completely, remove the brownies from the pan and cover completely with the meringue mixture.
5. Use a culinary torch to toast the top.