Top Of The World Brownies

Makes 16 Squares

Ingredients:

• 3/4 cup butter
• 3 ounces unsweetened chocolate, coarsely chopped
• 2 cups sugar
• 2 teaspoons vanilla
• 3eggs
• 1 cup all purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup coarsely chopped hazelnuts or pecans
• 2 egg whites

Procedure:

1. Line bottom and sides of an 8 x 8 x 2 inch baking pan with heavy foil; grease foil and set aside. In a medium saucepan, heat and stir the butter and chopped chocolate over low heat just until melted. Remove from heat. Using a wooden spoon, stir in 1 1/3 cup sugar and the vanilla. Cool for 5 minutes.
2. Add whole eggs, one at a time, to chocolate mixture in saucepan, beating after each just until combined. Stir in flour and two tablespoons of the cocoa powder. Pour batter into prepared pan, spreading evenly. Sprinkle with nuts and set aside.
3. In a small mixing bowl beat egg whites with an electric mixer on medium to high speed about 1 minute or until soft peaks form (tips curl). Gradually add the remaining 2/3 cup sugar, beating on high speed until stiff peaks form (tips stand straight) and sugar is almost dissolved. Reduce speed to low; beat in remaining 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.
4. Bake in a 350F oven for about 1 hour or until a wooden toothpick inserted near center of brownie portion comes out clean. Cool in pan on a wire rack for at least 1 hour.
5. To serve, before cutting, lift whole brownie from pan using foil. Cut into 16 squares.

- Lifted from Better Homes and Gardens Quick and Easy Comfort Cooking 2002