Make 1 recipe Chef Gail’s Caramel Sauce and keep it at room temperature.

Preheat oven to 325° Fahrenheit.

In a medium bowl, combine graham cracker crumbs and graham cracker chunks with the sugar and blend well.

Add the melted butter to the mixture and stir well, coating all the graham crackers with butter.

Spread the mixture onto a parchment lined sheet pan.

Bake for 10-15 minutes or until light brown.

Mixture will be soft but will firm up as it cools.

Break into small pieces. Set aside.

Maintain oven temperature at 325° Fahrenheit.

Spray a 9-inch springform pan with nonstick cooking spray. Flour the pan by sprinkling 1 teaspoon flour into the pan rotating it to coat the bottom and sides with flour. Shake out excess. Set aside.

Melt both chocolates and the butter in a heatproof bowl placed over a saucepan filled with about one inch of simmering water.

In a small bowl, whisk together the flour, cocoa powder, baking powder and salt.

In the bowl of an electric mixer using the whip attachment, beat the eggs, sugar, and vanilla on medium high until eggs have turned a pale yellow, about two or three minutes.

On low speed, add the melted chocolate and blend well. Scrape down the sides of the bowl with a rubber spatula.

Add the flour mixture on low speed followed by the sour cream. Blend well.

Spread the mixture evenly into the prepared springform pan.

Bake for about 50 minutes or until a small knife inserted into the center comes out clean.

After approximately 1-2 minutes, carefully remove the side of the springform pan, keeping the brownie on the bottom metal piece.

Take a serving platter and place it gently over the brownie and flip it over, using hot mitts.

Gently remove the bottom of the spring form pan. Gently peel off the parchment paper.

Place the milk chocolate pieces across the top of the brownie. Allow the chocolate to melt a bit.

Using a small spoon, drizzle some caramel sauce over the chocolate.

Using your hands, scatter some Graham Cracker Crunch over the caramel and chocolate. Set aside.

In a medium heavy saucepan using a large spoon, stir the sugar, water and lemon juice.

Bring to a boil over medium-high heat, stirring only until the sugar dissolves. Wash down any crystals of sugar that may form on the side of the pot using a pastry brush dipped in water.

Heat the mixture over high heat and continue boiling the syrup until it reaches 240° Fahrenheit on a candy thermometer.

When the sugar syrup reaches 230° Fahrenheit, begin to beat the egg whites.

In the bowl of an electric mixer, using the whip attachment, beat the egg whites on medium-high speed until very foamy.

Add the cream of tartar to the egg whites and continue beating on medium speed until soft peaks form.

Once the sugar syrup reaches 240° Fahrenheit, turn the mixer up to high speed and slowly pour the hot sugar syrup into the whites, down the side of the bowl, not onto the whip.

Beat on high speed until stiff peaks form. This should take approximately 6-8 minutes.

On medium speed, add the vanilla extract and beat until well incorporated.

Use immediately to top the brownie.

Spoon the marshmallow meringue on top of the brownie and spread to cover the entire top.

Using an offset spatula, make some dips and peaks with the meringue.

Using a blowtorch, lightly brown the marshmallow meringue until it is toasted.

Drizzle some more caramel sauce over the meringue and top with more Graham Cracker Crunch.

Cut cake into slices and serve immediately.