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Ingredients
- 3/4 cup (1 1/2 sticks) butter
- 3 ounces unsweetened baking chocolate squares chopped fine
- 1 1/3 cups sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup pecans, toasted coarsely chopped
- 2 large egg whites
- 2/3 cup sugar
- 1 tablespoon unsweetened cocoa powder sifted
Preparation
Step 1
1. Preheat oven to 350 degrees F. Line bottom and sides of an 8x8x2-inch baking pan with heavy foil; grease foil and set aside.
2. In a medium saucepan stir the 3/4 cup butter and the chocolate over low heat just until melted. Remove from heat. Using wooden spoon stir in the 1 1/3 cup sugar and the vanilla. Cool about 5 minutes.
3. Add eggs, one at a time, beating after each just until combined. Stir in the flour and the 2 tablespoons cocoa. Spread batter evenly in prepared pan. Sprinkle with nuts. Set aside.
4. In a small mixing bowl beat egg whites with an electric mixer on medium to high speed for 1 minute or until soft peaks form (tips curl). Gradually add the 2/3 cups sugar, beating on high speed until stiff peaks form (tips stand straight) and sugar is almost dissolved. Reduce speed to low setting, beat in the 1 tablespoon cocoa (My note: best to set mixer aside and fold cocoa into the meringue gently).
5. Using a tablespoon, carefully dollop the meringue in 16 even mounds on top of the brownie batter, keeping about 1/2 inch of space between them.
6. Bake for 1 hour (or less) or until a wooden toothpick inserted near middle of the brownie portion comes out clean. WATCH closely, chocolate burns easily- check often. Cool brownies in pan on a wire rack for at least an hour. To serve, before cutting, lift whole brownie from pan using foil. Cut into 16 pieces.