Top-of-the-World Brownies

Preheat oven to 350° F. Line bottom and sides of an 8x8x2-inch baking pan with heavy foil; grease foil and set aside.

In a medium saucepan stir the 3/4 cup butter and the chocolate over low heat just until melted. Remove from heat. Using a wooden spoon stir in the 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 in prepared pan. Sprinkle with nuts; set aside.

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 cup sugar, beating on high speed until stiff peaks form (tips stand straight) and sugar is almost dissolved. Reduce speed to low; beat in the 1 tablespoon cocoa.

Using a tablespoon, carefully dollop the meringue in 16 even mounds on top of the brownie batter, keeping about 1/2 of an inch of space between them.

Bake for 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.