1/2 c. (1 stick) butter, softened
1 c. sugar
1 can (16 oz.) Hershey syrup
4 eggs
1 c. flour
1/4 tsp. baking soda (optional)
1 c. chopped nuts

Cream butter and sugar until fluffy. Beat in syrup then eggs, one at a time, beating well after each addition. Beat in flour gradually. Fold in nuts. Pour onto a greased 15 x 10 inch jelly roll pan or 9 x 13 inch pan if you like thicker brownies. Bake 25 minutes in a 350 degree oven. Frost with your favorite icing.