Ingredients Jump to Instructions ↓

  1. 3/4 cup butter

  2. 3 ounces unsweetened chocolate, cut up

  3. 1 1/3 cups sugar

  4. 2 teaspoons vanilla

  5. 3 eggs

  6. 1 cup all-purpose flour

  7. 2 tablespoons unsweetened cocoa powder

  8. 1/2 cup coarsely chopped hazelnuts (filberts) or pecans

  9. 2 egg whites

  10. 2/3 cup sugar

  11. 1 tablespoon unsweetened cocoa

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350° 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 a wooden spoon stir in the 1 1/3 cups sugar and the vanilla. Cool about 5 minutes.

  3. 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.

  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 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.

  5. 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.

  6. 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.


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