Age group(s) for this recipe:
Preschool and Younger
Elementary School
Middle School
High School & Beyond

Estimated time:
15 minutes to mix; 35-45 min. to bake; cooling time

Number of servings:
yields 16 brownies

Ingredients: (Hit your return key to start a new line)
1 egg

1 c. brown sugar, packed

3/4 c. chocolate syrup

1 1/2 c. flour

1/4 tsp. baking soda

dash of salt

1/2 c. (l stick) butter, melted

3/4 c. chopped nuts

Directions:
Beat the egg. Add the sugar and chocolate syrup. Combine the flour, baking soda, and salt in Separate small bowl, then add to the sugar mixture and blend. Fold in the butter and the nuts; spread in a well-greased shallow baking pan (9 inches square) and bake at 350 degrees F. for 35 to 40 minutes. Cut while warm into 16 squares.

Other suggestions and comments:
If your pan is 8 inches square, it may take a bit longer to bake. The brownies will be moist, but you should see slight pulling away from the edge of the pan, and 'cracks' on the surface. A knife inserted in the middle should emerge fairly clean.

If you find 'em Almost but not quite done, Turn Off the oven and check 'em again in about 10 minutes. The residual heat will probably finish the job.

I don't know why I don't have a 9 inch square pan on hand; logically, the 8 inch would 'stack' with the 9, so I should have both ;-)

Best way to serve this confection is Warm, in a small, pretty dish, with a scoop of vanilla ice cream on top, and perhaps a cherry!

The chocolate syrup is easier for young cooks to work with than baking squares that would require melting.

Lately we've skipped using a knife or chopper for nuts, and just crumble 'em by hand, over the top of bar cookies. This even works well with nuts that have been freezer-stored for freshness (clean peanut butter jars R great for this).