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.

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.