Had a taste of heaven the other day.

My friend Marylene Chun (who, at this point, ought to be named associate food editor, since she helps me so much) was dropping off something I'd forgotten at a cooking demo, and as a bonus, left us some brownies.

I, unfortunately, am starting to put on pounds, so I only had a bite, but they were perfect: crisp on the outside, meltingly tender on the inside. My husband had them for dessert several nights in a row. (Actually, one night, I think he had them for dinner!)

The recipe comes from the Web site tasteofhome.com. This recipe makes a large pan, so it would be perfect for family gatherings, school events, sports potlucks and such. (Most brownie recipes only make an 8-by-8-inch panful.)

One important rule with brownies is not to overbake them. Be sure to keep track of time and check them.

BROWNIES FROM HEAVEN

• 1 cup butter

• 2 cups sugar

• 2 eggs

• 1 teaspoon vanilla

• 2 cups flour

• 1/2 cup baking cocoa

• 1 cup chopped walnuts

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour and cocoa, add to creamed mixture just until combined. Stir in walnuts.

Spread in ungreased 13-by-9-inch baking pan. Bake at 350 degrees for 23 to 28 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Makes 2 dozen brownies.

• Per square: 243 calories, 11 mg fat, 20 mg cholesterol, 95 mg sodium, 22 g carbohydrate, 2 g protein.

RECIPE REQUEST: An Isle visitor named Kathy Egland is eager to get the recipe for a treat she enjoyed on Kauai some time ago. It was similar to a pecan pie but used macadamia nuts. She can't remember the name of the restaurant where she ate the pie, however. It was called Paradise Pie.

"Someone else must have knowledge of this unforgettable pie! We just happened upon this very casual dining location on our way back from touring Waimea Canyon en route to our hotel near Coconut Plantation Resort. We believe the restaurant may have been midway. It was almost 'off the beaten path' at the time."

Anybody out there have a clue????

Send recipe requests, and answers to queries, to Wanda Adams, Food Editor, The Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802; fax 525-8055; or e-mail wadams@honoluluadvertiser.com.