Shipwreck Beach and Maka-wehi Point, Kauai HI

1 c. macadamia nuts (4 oz.), coarsely chopped
1 ¼ c. cake flour (5 ounces)
½ tsp. salt
¾ tsp.  baking powder
6 oz. unsweetened chocolate, coarsely chopped or broken
12 T. unsalted butter (1 ½ sticks), cut into six 1-inch pieces
2 ¼ cups sugar (15 ¾ ounces)
4 large eggs
1 T. vanilla extract
½ c. chocolate chips
2 tsp. Chinese five spice powder

Line 9 x 13” pan snugly with foil, overlapping pieces in two directions to provide overhang on all sides.  Spray with non-stick cooking spray.  Preheat oven to 325 degrees F.  Toast nuts on rimmed pan in oven until fragrant, about 5 – 8 mins.  Whisk flour, salt, baking powder and five spice together and set aside.  Microwave chocolate and butter in 30 sec. increments until melted, whisk in sugar, then eggs, one at a time, then vanilla.  Fold in flour mixture with spatula in three portions, mixing until completely smooth.  Stir in chocolate chips.  Spread batter evenly in prepared pan and sprinkle nuts on top.  Bake 30 to 35 mins., until toothpick  inserted in middle of pan comes out with a few moist crumbs.  Cool in pan for two hours, then lift out with foil and cut into 24 brownies.  Store airtight for up to 3 days.

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