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Blend graham crackers in a blender or food processor until you have fine crumbs
Add melted butter and stir until well combined
Firmly press crumbs on the bottom of a 9x9 square pan
Layer chocolate bars evenly on top of crumb mixture
Over a double boiler, melt butter and chocolate until no lumps remain
Add sugar and mix until evenly distributed
Add eggs and stir until combined
Fold in flour and salt
Pour batter on top of graham cracker crust and chocolate
Bake at 350°F for 20-25 minutes
Add room temperature egg whites to a stand mixer bowl with a whisk attachment
In a small sauce pan, cook the sugar and water mixture to 240°F
Once the sugar and water mixture has reached 225°-230°F begin whipping egg whites
Once the whites have reached a very soft peak and the sugar mixture is at 240°F slowly add in the sugar mixture to the whites and continue whipping
Continue whipping until the Italian meringue no longer feels warm when you place your forearm underneath the mixer bowl
Add meringue on top of cooled brownies and spread evenly
Lightly blow torch the top of Italian meringue or place the pan in an oven set to broil until top is lightly golden