1/2 c. butter, softened
1 c. sugar
4 eggs, beaten
1 c. unsifted all-purpose flour
1/2 tsp. salt
1 can (16 oz.) chocolate syrup
1 tsp. vanilla

Cream butter and sugar until light and fluffy. Add eggs; beat well. Combine flour and salt; add to creamed mixture alternately with chocolate syrup. Stir in vanilla. Pour into greased and floured 13 x 9 x 2 inch baking pan. Preheat gas oven to 350 degrees. Bake 25 to 30 minutes. Cool completely.

MIDDLE LAYER:

1/2 c. butter, softened
2 c. sifted confectioners' sugar
2 to 3 tbsp. green cream de menthe

Cream butter; gradually add sugar and creme de menthe, mixing well. Spread over cooled brownies.

GLAZE:

1 c. semi-sweet choc. pieces
6 tbsp. butter

Melt chocolate pieces and butter in saucepan over low flame. Let cool until easily spreadable. Spread over middle layer. Chill and cut into squares. Makes 2 1/2 dozen.