1/3 cup unsalted butter

3/4 cup granulated sugar

1/3 cup honey

2 teaspoons vanilla

2 eggs

1/2 cup unsifted flour

1/3 cup Hershey’s Cocoa

1/2 teaspoon salt

Cream butter and sugar in a small bowl.  Blend in honey and vanilla. Add eggs; beat well.  In a separate bowl combine flour, cocoa and salt. Gradually add to creamed mixture.  Spread in a greased, 9-inch square baking pan. Bake at 350° for 25 to 30 minutes or until brownie begins to pull away from edges of pan.  Cool in pan. Frost, if desired. Cut into squares.