1 c. (2 sticks) butter
1/2 c. Hershey's cocoa
4 eggs beaten
1 c. walnuts
1 c. all-purpose flour
1 tsp. vanilla

Mix all together put in 9x13-inch pan.

Bake 350°F for 25-30 minutes.

Caramel Frosting:

2 c. brown sugar
1 c. whipping cream

Boil 8 to 10 minutes, test in cool water - if it form a soft ball it is done. (238°F on candy thermometer). Add vanilla.

Beat till ready to spread if it gets to hard add a little more cream spread on brownies. You can also add a jar of Maraschino red cherries drain off the juice.

Note: A candy thermometer is recommended.