For the Crust

Cup of Yum
1. Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper and spray it with nonstick spray. Set aside.
2. To make the crust, combine the crushed graham crackers and sugar in a medium-sized bowl. Add in the butter and stir well. Press into the bottom of the prepared cake pan. Set aside while you make the brownie batter.

For the Brownies

1. Mix the brownie mix, oil, water, and egg in a medium bowl. Pour into the prepared pan.
2. Place into the preheated oven and let bake for 28 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Remove from the oven and place onto a cooling rack to cool.

For the Meringue

1. While the brownies are cooling, make the marshmallow meringue: Place the egg whites into the bowl of a stand mixer fitted with the whisk attachment. Whip on low (setting 2) for 2 minutes, or until a microfoam begins to form.
2. Add in the cream of tartar and salt and continue whisking for 2 minutes, or until the microfoam has significantly increased.
3. Slowly pour in the sugar. Increase the mixer speed to medium-low (setting 4) for about 12-13 minutes, or until soft peaks have formed.
4. Add in the marshmallow fluff and whip again for 2-3 minutes, or until somewhat stiff peaks have formed. To enhance the marshmallow flavor, add in a dash of vanilla.
5. Spread the marshmallow meringue on top of the cooled brownies. To give it a cool effect, swirl the meringue around and leave little peaks and ridges.
6. Using a kitchen torch, toast the meringue. Keep the torch about 2 inches away from the meringue to avoid burning it. Do not linger for more than a few seconds in one spot as it will scorch the meringue and even catch on fire.
7. Once the meringue is toasted to your liking, slice and serve!