I thought I had it but my Hershey's 1934 cookbook was updated in 1971, and I went thru it completly but no honey. But I did google and found one that used 1 tablespoon of honey in the mix ( I think) You might do that, or contact Hershey.

I'll be happy to share this recipe again. Home Cookin Chapter: Recipes From Thibeault's Table Brownies - Decadent Brownies ============================ 1 Cup butter 20 Ounces chocolate 1-1/2 Cups sugar Pinch of salt 4 eggs 1 Cup flour vanilla to taste 1 Cup toasted pecans/walnuts (Optional: use 3/4 cup brown and 3/4 cup white sugar, or Add a shot of espresso)   Method One Melt chocolate and butter in microwave bowl. Beat in sugar and salt. Beat in eggs add vanilla. Do not over mix. Mix in flour. Mix in pecans/walnuts. Pour into rectangle cake pan that has been lined with tin foil and rubbed with butter. Bake in oven at 350 for approximately 30 minutes. Do not over bake. Should still be soft in the middle. Put into freezer immediately for 1 hour or until cold. Cut into 8 bars and wrap each in plastic wrap and freeze. Method Two Another Option. Both methods are good and I use them interchangeably. Melt butter and sugar together over medium heat until the butter has melted and the mixture is smooth. Add the chocolate and stir until chocolate melts. Continuing stirring until the mixture is smooth. Add one egg at a time and mix until each is well incorporated before adding the next egg. Add vanilla (and espresso if using). Stir in flour and salt and mix well. Stir in the pecans or walnuts and pour into prepared pan. Bake in a 350 °F for approximately 30 minutes. Do not over bake. Brownies should be set in the middle but still slightly soft. Place immediately in the freezer. When cold, remove and cut into bars. Wrap each bar in plastic wrap and store in the freezer.

Those look luscious, Ann. I've often made rocky road brownies - the ones covered with the mini-marshmallow, chocolate chip frosting - but last time I made them, I realized they're not really all that chocolately and the icing goop is almost too sweet for me anymore. I think I'll transition over to these. I pinned them on Pinterest, too. Thank you! Just went to the brownie post, clicked the pin-it button and it worked. I have sometimes noticed that people pin pictures, or something else, with no link - not sure how that happens. There are some amazing fall goodies popping up on Pinterest right now!

I agree with gardengal that there is such a thing as too much chocolate - kind of like too much of a good thing. I don't care for chocolate ice cream because it is just too much chocolate for my taste buds. Now, mix it 50/50 with vanilla ice cream and it is perfect. I would never put chocolate sauce over chocolate ice cream or chocolate ice cream over brownies or chocolate cake. That would be chocolate overload - sorry amy! Count me in as another who loves blondies. My MIL made the best - I always looked forward to blondie day at her house!