Preparation

• Preheat oven to 350°F (175°C) and grease an 8×8-inch baking pan.
• In a bowl, whisk together melted butter, brown sugar, and honey until smooth. Add egg and vanilla, mixing well.
• Stir in all-purpose flour, whole wheat flour, baking powder, baking soda, and salt until just combined.
• Spread batter evenly into the prepared pan and bake for 25 minutes or until set. Let cool completely.
• Melt chocolate chips and butter together over a double boiler, stirring until smooth.
• Spread melted chocolate over the cooled blondie layer and refrigerate until firm.
• In a heatproof bowl, whisk egg whites and sugar over simmering water until warm and sugar dissolves (about 3 minutes).
• Transfer mixture to a mixer, add vanilla and cream of tartar, and whip until stiff, glossy peaks form.
• Spread meringue over the chilled chocolate layer, creating decorative swirls.
• Broil for about 1 minute until the top is golden brown, watching closely.
• Cool slightly, then slice into squares, cleaning the knife between cuts for neat edges.