1/2 c. butter
1 c. sugar
4 eggs
1 tsp. vanilla
1 c. sifted flour
1/2 tsp. salt
1 c. chopped nuts, optional
1 c. Hersheys chocolate syrup

Cream butter and sugar until light and fluffy. Add eggs, vanilla and chocolate syrup; beat well. Add dry ingredients. Beat until blended. Stir in nuts. Spread in buttered jelly roll pan. Bake at 350 degrees for 25 minutes.

FROSTING:

Cook in heavy pan to full rolling boil: 1/4 c. milk 2 tbsp. butter Add 1 c. chocolate chips

Blend quickly to melt chocolate and spread at once over warm brownies. Cool; cut into squares.