1/2 c. Karo light or dark syrup
1/2 c. butter
5 sq. (5 oz.) Bakers semi-sweet chocolate
3/4 c. sugar
3 eggs
1 tsp. vanilla
1 c. unsifted flour
1 c. chopped walnuts
Chocolate glaze (below)

Grease and flour 9-inch layer cake pan. In large saucepan bring corn syrup and butter to a boil, stirring occasionally. Remove from heat. Add chocolate, stir in eggs one at a time, then vanilla, flour, and nuts. Pour into pan.

Bake at 350°F for 30 minutes or until cake tester inserted in middle comes out clean. Cool in pan 10 minutes. Remove; cool completely. Prepare glaze; pour on top and spread on sides. Let stand 1 hour.

Serves 8.

CHOCOLATE GLAZE:

2 tbsp. corn syrup
1 tbsp. butter
3 sq. (3 oz.) Bakers semi-sweet chocolate
1 tsp. Milk

Heat corn syrup, butter and chocolate in saucepan on medium heat. Turn off heat as soon as all the chocolate is melted. Thoroughly mix in milk. Spread evenly atop the brownie and let glaze cool.