1 c. butter
8 tbsp. cocoa
1/2 c. corn syrup
1 1/3 c. sugar
3 eggs
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 c. chopped nuts (optional)

Preheat oven to 350 degrees. Grease and flour 9 x 13 inch baking pan.

In a heavy saucepan, melt butter, remove from heat. Add cocoa, syrup and sugar. Stir. Beat in eggs Add flour, baking powder, salt, vanilla and nuts.

Pour into pan and spread to edges. Bake at 350 degrees for 25 to 30 minutes. Brownies are done when they pull away from the sides of pan. Do not cook more than 35 minutes. Cool on rack. Frost, if desired.

FROSTING:

1 stick butter
6 tbsp. cocoa
1 box confectioners' sugar
1 tsp. lemon juice
Dash of salt
1 tsp. vanilla
4 to 10 tbsp. milk

Melt butter in saucepan. Add cocoa. Remove from heat. Add sugar, juice, salt and vanilla and 4 tablespoons milk. Beat until smooth with spoon or mixer. Add more milk to bring to spreading consistency. Spread on brownies.