1 oz. unsweetened chocolate
1/2 c. butter
3/4 c. sugar
1/2 tsp. vanilla
2 eggs
1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. malted milk powder
1/2 c. pecans
Malted Milk Glaze (below)

Preheat oven to 350 degrees. Melt chocolate in saucepan or a double boiler over simmering water. Remove from heat and set aside. Cream butter; add the sugar and the vanilla. Beat in the eggs. Blend in melted chocolate.

Sift flour, baking powder, salt, and malted milk powder. Add to chocolate mixture, stirring well. Fold in nuts.

Pour batter into a greased and floured 8-inch square pan. Bake for 25-30 minutes. Remove from oven while brownies are still moist. Spread Malted Milk Glaze over brownies. Cut into 2-inch squares. Yield: 16 brownies. Each: about 245 calories, 12 g fat, 49 mg cholesterol, 220 mg sodium.

MALTED MILK GLAZE:

2 tbsp. butter, softened
1/4 c. malted milk powder
Dash salt
1 c. confectioners sugar
1-2 tbsp. milk

Cream together butter, melted milk powder, salt, sugar and 1 tablespoon milk. Stir in remaining milk, as necessary, for spreading consistency.