HERSHEY'S CHOCOLATE CREAM CHEESE BROWNIES

1 cup (2 sticks) butter or margarine, softened
1 package (3 oz.) cream cheese, softened
2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped nuts
BROWNIE FROSTING (recipe follows)

Heat oven to 325°F. Grease bottom of 13x9x2-inch baking pan.

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 into prepared pan.

Bake 35 to 40 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. About 36 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.