1 c. softened butter
1 c. sugar
4 eggs
1 c. flour
1/2 tsp. salt
1 (16 oz.) can chocolate syrup
1 (6 oz.) pkg. chocolate chips
1 tsp. vanilla
2 c. 10X sugar
2 tbsp. creme de menthe

Cream 1/2 cup butter; gradually add 1 cup sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine flour and salt. Add to the creamed mixture a little at a time, alternating with chocolate syrup, beginning and ending with flour mixture. Stir in vanilla. Pour batter into greased and floured 9x13 inch pan. Bake at 350 degrees for 25-28 minutes. Cool completely. Brownies will shrink from sides while cooling.

Cream 1/4 cup butter; gradually add 2 cups powdered sugar and creme de menthe, mixing well. May have to add 1 tablespoon water to thin. Spread evenly over brownies; chill about 1 hour.

Combine chocolate bits and remaining 1/4 cup butter in top of double boiler; bring water to boil, then reduce heat to low. Cook until chocolate melts. Spread over brownies; chill at least 1 hour. Cut in squares. 4 dozen small brownies.