• 1/2 cup (125mL) butter or margarine, melted
• 1 cup (250mL) sugar
• 1 teaspoon (5mL) vanilla extract
• 2 eggs
• 1/2 cup (125mL) all-purpose flour
• 1/3 cup (75mL) HERSHEY'S Cocoa
• 1/4 teaspoon (1mL) baking powder
• 1/4 teaspoon (1mL) salt
• 1/2 cup (125mL) chopped nuts(optional)
• CREAMY BROWNIE FROSTING(recipe follows)

• 3 tablespoons (45mL) butter or margarine, softened
• 3 tablespoons (45mL) HERSHEY'S Cocoa
• 1 tablespoon (15mL) light corn syrup or honey
• 1/2 teaspoon (2mL) vanilla extract
• 1 cup (250mL) powdered sugar
• 1 to 2 tablespoons (15-30mL) milk

1. Heat oven to 350°F. Grease 9-inch square baking pan.
2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan.
3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.

1. Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.

Bake Time: 20 to 25 minutes
Yield: About 16 brownies