1/2 c. soft butter (1 stick)
1 c. sugar
4 eggs
1 c. flour
1 (1 lb.) can Hershey's chocolate syrup
1/2 to 1 c. nuts, coarsely chopped (pecans or walnuts)

Cream butter and sugar; add eggs one at a time. Add flour and mix. Add syrup and nuts. Pour into greased pan and smooth batter until level. Use a deep jelly roll pan (12 x 16 x 1) or 9 x 13 pan or 8 x 8 pan or 3 (6 x 10) oblong casseroles. Bake at 350 degrees for 30 minutes until sides are just starting to pull away. Frost while brownies are still warm but not hot.

BROWNIE FROSTING:

1/3 c. granulated sugar
2 heaping tbsp. cocoa
1/3 c. milk
1 tsp. vanilla
1/2 c. butter (1 stick)
2 1/2 c. powdered sugar or more

Mix granulated sugar and cocoa; add milk and vanilla. Bring to a rolling boil and remove from stove. Add butter and powdered sugar. Beat with electric beater until well mixed and fluffy. The frosting is rather thin but will become smooth and set.