1 (9x13") pan of brownies

8 tbsp. unsalted butter, softened
2 c. confectioners' sugar
1/4 c. creme de menthe

1/4 c. water
3 tbsp. unsalted butter
6 oz. chocolate chips

In large bowl beat at medium-high speed; butter, sugar and creme de menthe for 2-3 minutes until light and fluffy. Spread over cooled brownies. Refrigerate 1 hour until filling is firm.

In small saucepan combine water and butter. Over medium heat bring to a boil, stirring constantly. Remove from heat and add chocolate chips. Let mixture sit for 1-2 minutes. Whisk the glaze until smooth. Cool the glaze for 3-5 minutes. Pour glaze over the creme de menthe filling. Using a metal spatula, spread the glaze until smooth. Refrigerate 20 minutes. Cut brownies with warm knife. Store in an airtight container.