| 1 | Heat oven to 350 deg. |
| 2 | Line a 13 x 19 inch baking pan with greased foil, let ends extend above pan on two sides. |
| 3 | Mix flour and baking powder. |
| 4 | In a large bowl, beat sugar and butter until pale and fluffy. |
| 5 | Beat in eggs, chocolate syrup, and vanilla until blended. |
| 6 | Mixer on low gradually add flour until just blended. |
| 7 | Stir in nuts. |
| 8 | Pour into lined pan. |
| 9 | Bake bake 30 minutes or until pick inserted in center comes out with moist crumbs. |
| 10 | Cool in pan on rack until slightly warm. |
| 11 | Glaze: whisk sugar, butter, and milk in sauce pan over medium-high heat until butter melts. |
| 12 | Boil 30 seconds until sugar dissolves. |
| 13 | Add chocolate chips and whisk until melted and glaze is smooth. |
| 14 | Pour hot glaze over warm brownie to cover top completely. |
| 15 | Decoration: melt white chocolate and spoon into plastic sandwich bag. |
| 16 | Cut corner off plastic sandwich bag and drizzle melted white chocolate over glaze. |
| 17 | Refrigerate until glaze is firm, about one hour. |
| 18 | Lift out of pan by the extending ends of foil onto a cutting board, and cut into squares. |
| 19 | (makes about 60 brownies) |
