2 eggs

1 cup granulated sugar

1/2 teaspoon vanilla

1/2 cup unsalted butter, melted

1/2 cup unsifted flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/3 cup chopped nuts

3/4 teaspoon maple flavoring

1/4 cup Hershey’s Cocoa

Confectioners’ sugar, optional

Beat eggs in small bowl.  Gradually add sugar and vanilla.  Blend in melted butter; beat well.  In a separate bowl combine flour, baking powder and salt.  Gradually add to creamed mixture; blend thoroughly. Remove 1 cup of the batter; stir in chopped nuts and maple flavoring.  Add cocoa to remaining batter; blend thoroughly. Spoon into a greased 8-inch square baking pan in 4 alternate rows, i.e. chocolate-maple-chocolate-maple.  Use a rubber spatula or scraper to zigzag lightly through the batter, being careful not to blend too well. Bake at 350° for 35 to 40 minutes or until brownie begins to pull away from edges of pan.  Cool in pan. Sprinkle lightly with confectioners’ sugar, if desired. Cut into squares.