No need to use
a mix when you can make these delicious, light, chewy brownies just
about as fast. They are delicious served warm or at room temperature.
Cocoa packs a lot of chocolate flavor, but has less fat than solid
chocolate. For a fancier dessert, serve with warm caramel sauce and
vanilla ice cream.
1 cup butter
1/4 cup cocoa
2 cups granulated sugar
1 cup all-purpose flour
1/4 teaspoon baking powder
1 teaspoon vanilla
1/2 cup coarsely chopped unsalted cashew nuts or
to 350'F. In a saucepan over medium heat melt butter. Add cocoa and
mix well. Add sugar and stir until sugar is dissolved and blended.
Transfer to a bowl. Add eggs, one at a time and, with an electric
mixer, beat well after each addition. Beat in flour, baking powder,
and vanilla. Fold in nuts and pour into a lightly oiled or sprayed
7 1/2 - by 11
3/4-inch baking dish. Bake until toothpick comes out clean when tested
in the center, 35 to 40 minutes. Remove from oven and let stand on
rack 10 minutes; then cut into 2-inch squares. Remove from pan while
warm and place on a rack to cool. Do not leave in pan. To store for
several days, wrap in foil.