1
: Combine 1 cup (250 mL) flour and sugar, cut in butter until crumbly. Press on bottom of 13x9" (3 L) baking pan. Bake in preheated 350°F (180°C) oven 15 minutes. Remove from oven.
2
: Beat Eagle Brand, cocoa, egg, remaining 1/4 cup (50 mL) flour, vanilla and baking powder. Stir in chocolate pieces and nuts. Spread over prepared crust.
3
: Bake 20 minutes or until centre is set. Cool. Sprinkle with confectioners’ sugar if desired. Store tightly covered at room temperature.