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!