Instructions: MIX 1/4 CUP BROWN SUGAR AND BUTTER: STIR IN 1/2 CUP FLOUR AND 1/4 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 1/4 TURN AFTER TWO MINUTES. MIXTURE WILL APPEAR ALMOST DRY. LET STAND FOR 5 MINUTES, UNCOVERED. REMOVE PLATE FROM OVEN. MIX EGG, 1/2 CUP BROWN SUGAR, 1 TABLESPOON FLOUR, 1/2 TEASPOON BAKING POWDER, VANILLA AND 1/4 t SALT. STIR IN CHOCOLATE CHIPS AND NUTS. SPREAD OVER BAKED LAYER. MICROWAVE UNCOVERED FOR 7 TO 10 MINUTES, TURNING EVERY 3 MINUTES. (ITS 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 1 1/4 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 1/2 CUP POWDERED SUGAR UNTIL SMOOTH.
****** CONVENTIONAL OVEN

DIRECTIONS: HEAT OVEN TO 350 F. USE UNGREASED 8 X 8 X 2 INCH PAN. OMIT 1/4 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.

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