Looking good - I've just taken them out of the oven. Billows of lightly browned meringue are covering the brownies, which seem to have pulled nicely away from the sides. I made half quantities, except for the meringue, which I kept at the full quantity, and used an 8" square cheesecake pan with a removable base. This way I would not have any problem getting them out of the pan. I baked them for 35 minutes and used blueberries instead of raspberries.
The verdicts at work: Some raved, some said they were a bit too sweet. I think I would probably use only half the recommended sugar portion in the meringue next time. On the whole, a success - I liked them very much, being a sweet tooth. This posting will be a day late; all a matter of not being able to find my camera/computer connection due to an early summer cleaning frenzy in my apartment. I took a pic at work and will use that one.
Marthe of Culinary Delights selected these white chocolate brownies. Thanks Marthe - it's a keeper. Check out Marthe's blog for the recipe.