1/2 c. butter, softened
1 c. sugar
4 eggs
1 (16 oz.) can chocolate syrup
1 c. all-purpose flour
1/2 c. chopped nuts (optional)

Icing:

1 1/4 c. sugar
6 tbsp. butter
6 tbsp. milk
1 tsp. vanilla
1 c. (6 oz.) semi-sweet chocolate chips

In a mixing bowl cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add syrup and flour; mix well. Stir in nuts. Pour into a greased 13 x 9 x 2 baking pan.

Bake at 350°F for 30 to 35 minutes or until top springs back when lightly touched. Cool slightly.

Meanwhile for icing, combine sugar, butter and milk in a small saucepan. Cook and stir until mixture comes to a boil. Reduce heat to medium and cook for 3 minutes, stirring constantly. Remove from heat; stir in vanilla and chocolate chips until chips are melted. (Mixture will be thin.) Immediately pour over brownies. Cool completely before cutting.