Preheat oven to 350F. Grease and line a 8x8" baking pan with parchment paper. Set aside.

Melt together the chocolate and butter in 20 seconds increments until smooth, whisk in the vegetable oil and set aside. In a medium sized bowl, whisk together the granulated sugar, brown sugar, and eggs until completely smooth. Add in the melted chocolate mixture and whisk until fully combined.

Sift in the cocoa powder, flour, baking soda, and salt and whisk until just combined. Be careful not to overmix.

Pour into your prepared pan and bake for about 35-40 minutes or until the brownies are set and a cake tester inserted into the center has moist crumbs attached. Do not overbake. Remove from oven and allow to cool.

For the Meringue: Place the sugar and water in a small saucepan over medium heat. Bring to a boil and allow the sugar to heat to 245F.

Meanwhile, beat egg whites and cream of tartar on medium speed until it become soft peaks, 2 to 3 minutes.

With mixer running, pour hot syrup into the egg whites (aim for side of bowl, and avoid beater). Continue beating until fluffy, 7 minutes.

Spread atop the cooled brownies and torch with a cooking torch. Cut into desired pieces and enjoy!