1/2 c Butter (1 stick)
1 c Sugar
1 cn Choc Syrup–1 lb
4 Eggs
1 c Flour
1 c Nuts, chopped opt.
ICING RECEIPE ALSO
Cream together butter and sugar till fluffy. Beat in syrup, then eggs one at a time. Beat in flour gradually. Fold in nuts (optional). Pour into greased cake pan (I use abt 9×13 pan). They do not rise much. Bake at 350 degrees about 30-40 mins. *Orig. receipe calls for jelly roll pan– that is 15×10. Cooking time is 25 mins for this size. Pan will be full but they do not rise. Frost with the Frosting for Iowa Brownies receipe to follow. **I use Hersheys Choc. syrup. This is more of a “cake” than a brownie. And is “missing something” without the icing!