INGREDIENTS

Servings: 24 servings, 5.5 oz. each

NUTRITION FACTS Nutritional facts are based on a single serving
Calories	680
Total fat	28g
Saturated fat	12g
Trans fat	0g
Cholesterol	35mg
Sodium	430mg
Carbohydrate	105g
Dietary fiber	3g
Sugars	71g
Protein	7g
Vitamin A	8%DV
Vitamin C	0%DV
Calcium	4%DV
Iron	15%DV

DIRECTIONS

Brownies:

Combine graham crumbs, butter and sugar in bowl until blended. Press firmly onto parchment paper-lined half sheet pan. Bake in 350°F oven 7 to 8 min. or until golden brown. Cool on wire rack.
Combine brownie batter, chocolate chips and cookie pieces in large bowl. Spread evenly over cooled crust. Bake as directed on brownie package. Cool completely on wire rack.

Meringue:

Mix sugar and egg whites in large bowl. Place bowl over saucepan of simmering water. Cook until mixture reaches 165°F, stirring constantly. Remove from water bath and cool to room temperature. Pour mixture into bowl of electric mixer fitted with whisk attachment. Beat on high speed until stiff peaks form.
When ready to serve, cut brownies into 24 pieces. Top each piece with 1 oz. Meringue. Place 0.1 oz. meringue on one side of plate. Cut through meringue to other side of plate using a cake comb. Use kitchen torch to lightly brown meringue on plate and on brownie. Top meringue on plate with brownie square.

To easily press crumb mixture into pan, place a sheet of parchment paper over crumb mixture and press firmly using bottom of a measuring cup.

Prepare brownies with your favorite recipe or brownie mix.

Brown meringue under broiler or in a hot oven instead of using kitchen torch.

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