Yield: 24 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | PACKED BROWN SUGAR |
| 3 tablespoons | BUTTER |
| ½ cup | FLOUR |
| 1 x | EGG - BEATEN |
| ½ cup | PACKED BROWN SUGAR |
| 1 tablespoon | FLOUR |
| ½ teaspoon | BAKING POWDER |
| ½ teaspoon | VANILLA |
| ¼ teaspoon | SALT |
| ½ cup | CHOCOLATE CHIPS |
| ½ cup | NUTS - CHOPPED |
| 1 x | CHOCOLATE GLAZE (BELOW) |
MIX ¼ CUP BROWN SUGAR AND BUTTER: STIR IN ½ CUP FLOUR AND ¼ TEASPOON BAKING POWDER UNTIL CRUMBLY. PRESS INTO THE BOTTOM OF AN 8 X 8 X 2 MICROWAVABLE DISH. PLACE DISH ON AN INVERTED MICROWAVABLE PLATE IN THE MICROWAVE OVEN. MICROWAVE UNCOVERED FOR 4 TO 6 MINUTES, TURNING DISH ¼ TURN AFTER TWO MINUTES. MIXTURE WILL APPEAR ALMOST DRY. LET STAND FOR 5 MINUTES, UNCOVERED. REMOVE PLATE FROM OVEN. MIX EGG, ½ CUP BROWN SUGAR, 1 TABLESPOON FLOUR, ½ TEASPOON BAKING POWDER, VANILLA AND ¼ t SALT.
STIR IN CHOCOLATE CHIPS AND NUTS. SPREAD OVER BAKED LAYER. MICROWAVE UNCOVERED FOR 7 TO 10 MINUTES, TURNING EVERY 3 MINUTES. (IT'S DONE WHEN TOP STARTS TO LOSE GLOSSINESS. COVER LOOSELY AND LET STAND FOR 5 MINUTES.
UNCOVER AND LET COOL COMPLETLY. DRIZZLE WITH GLAZE. REFRIGERATE FOR 30 MINUTES. CUT INTO 2 X 1¼ INCH BARS. CHOCOLATE GLAZE: MICROWAVE 1 TABLESPOON COCOA, 1 T BUTTERAND 1 T WATER IN A 2 CUP MICROWAVABLE DISH FOR 30 SECONDS: STIR. MIX IN ½ CUP POWDERED SUGAR UNTIL SMOOTH. ****** CONVENTIONAL OVEN DIRECTIONS: HEAT OVEN TO 350 F. USE UNGREASED 8 X 8 X 2 INCH PAN. OMIT ¼ TEASPOON BAKING POWDER IN CRUMBLY MIXTURE. BAKE FOR 10 TO 12 MINUTES. COOL COMPLTELY. FOR GLAZE MIX COCOA, BUTTER AND 1 TABLESPOON BOILING WATER IN SMALL PAN. COOK OVER LOW HEAT, UNTIL THICK AND SMOOTH. REMOVE FROM HEAT AND MIX IN POWDERED SUGAR. MIX UNTIL SMOOTH. FINISH AS DIRECTED ABOVE.