---------- Recipe via Meal-Master (tm) v8.02
  Categories: Biscuits
       Yield: 60 servings
 ---------------------FROM GARETT LEMON---------------------
 ---------------CYBEREALM BBS - 315-786-1120---------------
       1 c  Plus 1 tb All-Purpose Flour
     1/2 ts Baking Powder
       1 c  Granulated Sugar
     1/2 c  Butter or Margarine-1 stick-
            -(Not spread)- at room temp.
       3    Large Eggs
      16 oz Chocolate-flavored syrup-
            -(1 can)
       1 ts Vanilla Extract
     1/2 c  Finely Chopped Nuts
       1 c  Granulated Sugar
     1/4 c  Butter ot Margarine-1 stick-
            -(Not spread) cut in small-
     1/4 c  Milk
     1/2 c  Semi-sweet or Milk-
            -Chocolate Chips
            White Chocolate
   1.  Heat oven to 350 deg.  Line a 13 X 19 inch baking
   pan with
     greased foil, let ends extend above pan on two sides.
   2.  Mix flour and baking powder.
   3.  In a large bowl, beat sugar and butter until pale
   and fluffy. Beat
     in eggs, chocolate syrup, and vanilla until blended.
   Mixer on low
     gradually add flour until just blended. Stir in
   nuts. Pour into
     lined pan.
   4.  Bake bake 30 minutes or until pick inserted in
   center comes out
     with moist crumbs. Cool in pan on rack until
   slightly warm.
   5.  GLAZE: Whisk sugar, butter, and milk in sauce pan
   over medium-high
     heat until butter melts. Boil 30 seconds until sugar
   dissolves. Add
     chocolate chips and whisk until melted and glaze is
   6.  Pour hot glaze over warm brownie to cover top
   7.  DECORATION:  Melt white chocolate and spoon into
   plastic sandwich
     bag.  Cut corner off plastic sandwich bag and
   drizzle melted white
     chocolate over glaze. Refrigerate until glaze is
   firm, about one
   7.  Lift out of pan by the extending ends of foil onto
   a cutting
     board, and cut into squares. (Makes about 60
   From Garett Lemon, CYBEREALM BBS, Watertown, NY.
   Typed into MM format by Lois Flack