Directions

• 1. Heat oven to 325°F. Grease bottom of 13x9x2-inch baking pan.
• 2. Beat butter, cream cheese and sugar in large bowl until light and fluffy. Beat in eggs and vanilla. Combine flour, cocoa, baking powder and salt; gradually add to butter mixture until well blended. Stir in nuts. Spread batter in prepared pan.
• 3. Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare BROWNIE FROSTING; spread over brownies. Cut into bars. Makes about 24 brownies.
• BROWNIE FROSTING
• 3 tablespoons butter or margarine, softened
• 3 tablespoons HERSHEY'S Cocoa
• 1-1/3 cups powdered sugar
• 3/4 teaspoon vanilla extract
• 1 to 2 tablespoons milk
• 1 tablespoon light corn syrup (optional)
• Beat butter and cocoa in small bowl until blended; gradually add powdered sugar and vanilla, beating well. Add 1 tablespoon milk and corn syrup, if desired; beat until smooth and of spreading consistency. Add additional milk, 1/2 teaspoon at a time, if needed. About 1 cup frosting.