INGREDIENTS

INSTRUCTIONS

           CHUNK BROWNIE:
           BROWNIE:
By: Marcel Desaulniers of the Trellis Restaurant  (My note: Since the
Trellis is located in Virginia, Mr. Desaulniers,  would, of course,
recommend Virginia peanuts. I imagine you could get  away with others)
EQUIPMENT  Measuring spoons, measuring cups, 9 by 9 by 2 inch square
cake pan,  sifter, waxed paper, double boiler, film wrap, whisk,
electric mixer  fitted with balloon whip, rubber spatula, serrated
slicer  METHOD  Preheat the oven to 325 degrees Fahrenheit.  Lightly
coat a 9 by 9 by 2 inch square cake pan with 1 teaspoon  butter, then
flour the pan with 1 teaspoon flour, shaking out excess.  Sift together
the remaining 1/4 cup flour, cocoa, baking powder, and  salt onto the
waxed paper. Set aside.  Heat 1 inch water in the bottom of a double
boiler over medium-high  heat. Place the 3 ounces unsweetened
chocolate, remaining 4  tablespoons of butter and 2 ounces semisweet
chocolate in the top  half of the double boiler. Tightly cover the top
with film wrap. Heat  for 4 1/2 to 5 minutes, remove from heat, and
stir until smooth.  Place the eggs, sugar, and vanilla in the bowl of
an electric mixer  fitted with a balloon whip. Mix on high until
slightly thickened,  about 1 1/2 minutes. Add the melted chocolate
mixture to the egg  mixture and mix on medium for 30 seconds. Add the
sifted ingredients,  mix on low for 10 seconds, then on high for 10
seconds. Add the sour  cream and mix on medium for 5 seconds.  Remove
the bowl from the mixer and use a rubber spatula to combine  thoroughly
(also and adn combine 4 ounces of chocolate chunks if  making the
Macadamia Nut Chocolate Chunk Brownie, or raisins if  making the Peanut
Raisin Chocolate Brownie).  Pour the batter into the prepared cake pan,
spreading evenly,  including the corners. (If making the Macadamia Nut
Chocolate Chunk  Brownie, sprinkle the macadamia nuts and remaining
chocolate chunks  evenly over the batter, or if making the Peanut
Raisin Chocolate  Brownie, sprinkle the peanuts evenly over the
batter). Bake in the  preheated oven until a toothpick inserted in the
center comes out  clea, about 40 minutes (bake for 10 to 15 minutes
longer if making  either one of the brownie varieties).  Remove the
brownies from the oven and allow to cool in the pan at room
temperature for 10 to 15 minutes. Use a serrated slicer to cut into 12
portions.  THE CHEF'S TOUCH  I was only 19 years old in June of 1965
when I graduated from The  Culinary Institute of America. As kids are
prone to do (even those  with a culinary arts degree), I did not give
much thought to my  eating habits. By day, I cooked in a fine club on
Wall Street, and 5  nights a week I sweated out in a miniscule kitchen
of a small French  resturaunt on the Upper East Side. When it came time
to relax away  from work, my favorite snack consisted of chocolate nut
brownies from  a favorite pastry shop and acouple of cold beers. Now
that I am grown  up I am more likely to sip a glass of vintage port
with my brownie  indulgence.  Because of the chocolate chunks, a
toothpick inserted in the center  of the Simply the Best Macadamia Nut
Chocolate Chunk Brownies will  probably not come out clean no matter
how long you bake the brownies.  I suggest pulling them from the oven
after 50 minutes baking time.  continued in part 2

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 742
Calories From Fat: 414
Total Fat: 48g
Cholesterol: 140.5mg
Sodium: 174.5mg
Potassium: 292.7mg
Carbohydrates: 79.9g
Fiber: 4.4g
Sugar: 33.5g
Protein: 7.7g