1 cup butter or margarine, softened

1 (3-ounce) package cream cheese, softened

2 cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour sifted

3/4 cup HERSHEY'S Cocoa

1/4 teaspoon baking powder

1/2 teaspoon salt

3/4 cup chopped walnuts

Heat oven to 325°F. Grease bottom of 13 x 9 x 2-inch baking pan.

You will cream the butter, cream cheese and sugar in large bowl until light and fluffy. Next you will beat in eggs and the vanilla extract into the sugar butter mix.

Now you will combine the sifted flour, cocoa, baking powder and salt gradually while stirring, and then add to butter mixture, and mix until well blended, and then you will fold in the walnuts. Now you will spread the batter into a pan that has been sprayed with a non stick spray or buttered pan.

Now you will bake for 35 to 40 minutes, or just until brownies begin to pull away from sides of pan. You will cool them completely in the pan while setting on a wire rack. If you do not have a wire rack it is okay. A wire rack just lets the air circulate underneath the pan to help it cool faster. You can make do with a couple of trivets if you need to.

BROWNIE FROSTING:

3 tablespoons of softened butter

3 tablespoons HERSHEY'S Cocoa

1 1/3 cups powdered sugar

3/4 teaspoon vanilla bean paste or extract, the paste will give a more intense flavor

2 tablespoons milk

1 tablespoon light corn syrup

Beat butter and cocoa in small bowl until blended, you will gradually add powdered sugar and vanilla, beating well. When blended you will add the frosting to the brownies and let the frosting set up a bit. You will then cut the brownies into squares. Enjoy!

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com/ .

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