1/3 c. butter
3/4 c. granulated sugar
1/3 c. honey
2 tsp. vanilla
2 eggs
1/2 c. unsifted all-purpose flour
1/3 c. Hershey's cocoa
1/2 tsp. salt
1 c. nuts, chopped

Cream butter and sugar in a small bowl. Blend in honey and vanilla. Add eggs, beat well. In a separate bowl, combine flour, cocoa and salt. Gradually add to creamed mixture. Stir in nuts. Spread in a greased 9 inch square baking pan. Bake at 350 degrees for 25 to 30 minutes or until brownie begins to pull away from edges of pan. Cool in pan. Frost, if desired. Cut into squares. Makes 16.