1 c. all-purpose flour
1 c. sugar
1 (16 oz.) can chocolate flavored syrup (1 1/2 c.)
4 eggs
1/2 c. butter, softened
Mint Cream (recipe follows)
Chocolate Topping (recipe follows)

1. In a mixing bowl, beat together the flour, sugar, syrup, eggs and butter with an electric mixer on low speed until combined, then 1 minute on medium speed.

2. Turn mixture into a greased 13"x9"x2" baking pan. Bake in a 350 degree oven for 30 to 35 minutes or until top springs back when lightly touched. (Top may still appear wet.)

3. Let cook in pan on wire rack.

4. Meanwhile, prepare Mint Cream and Chocolate Topping (allow Chocolate Topping to cool 10 to 15 minutes before spreading on cooled brownies).

5. Spread Mint Cream over the cooled brownies.

6. Pour slightly cooled Chocolate Topping over mint layer. Cover and chill for at least 1 hour. Store the brownies in the refrigerator.

Makes about 50 small brownies.

MINT CREAM: In a small mixing bowl, beat together 2 cups sifted powdered sugar, 1/2 cup softened butter, 1 tablespoon water, 1/2 teaspoon mint extract and 3 drops green food coloring, if you like. Beat until smooth.

CHOCOLATE TOPPING: In a heavy, small saucepan, combine 1 cup semi-sweet mint-flavored chocolate pieces or semi-sweet chocolate pieces and 6 tablespoons butter. Cook over low heat until chocolate melts. Or, in a small microwave-safe bowl, microcook on 100% power (high) for 1 to 1 1/2 minutes or until chocolate melts, stirring occasionally.