Top-Of-The-World Brownies

By smleonard

Ingredients

• 3/4 c. butter
• 3 oz. unsweetened chocolate, coarsely chopped
• 1 1/3 c. sugar
• 2 tsp. vanilla
• 3 eggs
• 1 c. all-purpose flour
• 2 tbsp. unsweetened cocoa powder
• 1/2 c. coarsely chopped hazelnuts (filberts) or pecans
• 2 egg whites
• 2/3 c. sugar
• 1 tbsp. unsweetened cocoa powder

Details

Servings 16

Preparation

Step 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. In a medium saucepan stir 3/4 cup butter and the chocolate over low heat just until melted. Remove from heat. Using a wooden spoon, stir in 1 1/3 cups sugar and the vanilla. Cool about 5 minutes. Add eggs, one at a time, beating after each just until combined. Stir in flour and the 2 tablespoons cocoa. Spread batter evenly into prepared pan. Sprinkle with nuts; set aside. In a small mixing bowl beat egg whites with an electric mixer on medium-high speed about 1 minute or until soft peaks form. Gradually add the 2/3 cup sugar, beating on high speed until stiff peaks form and sugar is almost dissolved. Reduce speed to low; beat in the 1 tablespoon cocoa. Using a tablespoon, carefully spoon the meringue in 16 even mounds on top of the brownie batter, keeping about 1/2 inch of space between them. Bake for about 1 hour or until a wooden toothpick inserted near the center of the brownie portion comes out clean. Cool brownies in pan on a wire rack for at least 1 hour. To serve, before cutting, lift whole brownie from pan using foil. Cut into 16 pieces.