2 1/2 c. sugar
2 1/2 c. flour
3/4 c. cocoa
1 tsp. baking powder
1 c. soft butter
1/4 c. water
4 egg whites
1/3 c. light corn syrup
2 tsp. vanilla
1 c. chopped nuts

Place sugar, flour, cocoa and baking powder in large bowl. Mix at low speed to blend. Add butter, egg white, syrup and vanilla. Mix at low speed until blended. Spread in 11x15 inch jelly roll pan, well greased. Dough will be very stiff. Bake at 350°F for 30 minutes. While cooling, make frosting. Frost and cut in squares.

FROSTING FOR BROWNIES:

1 1/2 tbsp. white corn syrup
1 tbsp. water
1/4 tsp. vanilla
1/2 stick butter
1 c. powdered sugar

Stir in 1/4 cup cocoa. Bring to a boil the syrup, water, vanilla and butter. Add sugar and cocoa. Beat until smooth. Spread over brownies.