1 stick butter, softened
1 c. sugar
1 (1 lb.) can chocolate syrup
4 eggs
1 c. unsifted all-purpose flour
1 c. chopped nuts

Cream together butter and sugar until fluffy. Beat in syrup and then eggs, one at a time. Beat in flour gradually. Fold in nuts. Pour into greased 10x15 inch jelly roll pan. Bake at 350 degrees for 25 minutes. Frost with following.

CHOCOLATE CHIP FROSTING:

1 stick butter
1 1/2 c. sugar
1/3 c. evaporated milk (not condensed)
1/2 c. chocolate chips

In saucepan combine butter and sugar and evaporated milk. Bring to boil and boil one minute. Stir in chocolate bits and heat until melted. Frosting will be thin and glossy. Frost brownies quickly with wet knife. Trim with nut halves if desired, sticking them on with bits of frosting.