2 c. butter (4 sticks)
2 c. sugar
2 tsp. vanilla extract
4 eggs
3/4 c. Hershey's cocoa
1 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 c. chopped nuts

Heat oven to 350°F. Grease 13 x 9 x 2-inch baking pan. In large microwave-safe bowl, place butter. Microwave at high (100%) for 2 to 2 1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan.

Bake 30 to 35 minutes or until brownies begin to pull away from side of pan. Cool completely in pan on wire rack. Frost with Creamy Brownie Frosting. Cut into bars.

Makes about 36 brownies.

Creamy Brownie Frosting:

6 tbsp. butter
1/4 c. plus 2 tbsp. Hershey's cocoa
2 tbsp. light corn syrup
1 tsp. vanilla extract
2 c. powdered sugar
2 to 3 tbsp. milk

In medium bowl, beat butter, cocoa, corn syrup and vanilla until blended. Gradually add powdered sugar and milk, beating to spreading consistency.

Makes about 1 3/4 cups frosting.