Best Brownies

I love brownies and thought I would share this recipe. It's in a Hershey's cookbook that I have, but I actually copied the following off of the Hershey's web site to share with all of you. These brownies come out rich, chocolaty and chewy.
The last wedding I went to we gave the couple a reusable shopping bag with the dry ingredients and this recipe. I love this recipe so much that I don't know if I will be able to try other traditional brownie recipes. This recipe makes a 9x9 pan, but on the website there is also a recipe for Hershey's Best Brownies which makes a 9x13 pan. I don't frost my brownies, I feel that if they're really good they don't need frosting. The recipe mentions frosting so I included it for your chocolate overload enjoyment, if it floats your boat.

Best Brownies

Ingredients:
1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts(optional)

CREAMY BROWNIE FROSTING(recipe follows)

1. Heat oven to 350°F. Grease 9-inch square baking pan.

2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.

3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.

CREAMY BROWNIE FROSTING

3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.