* 1/2 cup coarsely chopped unsalted raw cashew nuts
* 1 cup margerine/butter
* 1 teaspoon vanilla
* 1/4 cup cocoa
* 2 cups granulated sugar
* 3 eggs
* 1 cup all-purpose flour
* 1/4 teaspoon baking powder

Directions: Preheat your oven to 350 degrees Farenheit. Melt the margerine/butter in a saucepan over medium heat, then add cocoa and mix well. Add sugar and stir until sugar is dissolved and blended then 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 cashew 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, 40 to 45 minutes.

Finally remove from oven and let the brownies stand on rack for about 10 minutes; then cut into 2-inch squares. Remove from pan while warm and place on a rack to cool. It's not a good idea to leave these in the pan. If your looking to store these for several days, you should wrap in foil.

Makes about 15 squares 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.

Jill is a food enthusiast and a lover of raw nuts and their many uses.