Cashew Brownies

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

3 eggs

1 cup all-purpose flour

1/4 teaspoon baking powder

1 teaspoon vanilla

1/2 cup coarsely chopped unsalted cashew nuts or walnuts

Preheat oven 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.