1. Preheat oven to 350°F/177°C.  Line an 8×8 inch square baking dish with parchment paper and set aside.

For the crust

1. In a medium mixing bowl combine graham cracker crumbs, sugar, salt and melted butter until evenly mixed.  Press crumb mixture evenly into prepared square pan.  Bake crust for 10 minutes.  Allow to cool while preparing brownie layer.

For the brownie layer

1. Place the butter and chopped chocolate into a medium heatproof bowl set over a small saucepan filled with an inch of simmering water.  Whisk until mixture is completely melted and smooth.  Remove bowl from heat and add sugar to the mixture whisking vigorously until combined.  Set aside to cool slightly.
2. Add eggs and vanilla to chocolate mixture.  Whisk until well combined, about 1 minute.
3. Using a rubber spatula, fold in cocoa powder, flour and salt until just combined.  Do not over mix.  Pour mixture over graham cracker layer.
4. Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out mostly clean with some moist crumbs.   Allow to cool completely.

For the meringue topping

1. Place egg whites, sugar, cream of tartar and salt in a heatproof bowl of an electric mixer.  Set bowl over a small saucepan filled with an inch of simmering water.  Whisk constantly until sugar is dissolved and egg whites are warm to the touch, about 5 minutes.  Transfer the mixing bowl to an electric mixer fitted with a whisk attachment and add vanilla.  Beat on medium-high speed for 10-12 minutes until stiff, glossy peaks form.
2. Spread meringue evenly over cooled brownies.  Using the back of a spoon or an offset spatula, swirl the top of the meringue.  Allow the meringue to set in refrigerator for 1-2 hours
3. Cut into bars.  Using a blow torch, toast the top of the meringue.  Serve immediately.