1 (8 or 9-inch) square pan of brownies
1/3 c. creme de menthe

While brownies are still warm, brush with 1/3 cup of creme de menthe. Cool.

FILLING:

1/2 c. butter
3 tbsp. creme de menthe
2 c. sifted powdered sugar

Cream together filling ingredients and spread on brownies. Refrigerate until firm.

TOPPING:

1 tbsp. butter
1 sq. unsweetened chocolate
1 1/2 tsp. warm water
1 c. sifted powdered sugar

In a double boiler, melt butter and chocolate; blend in warm water. Remove from heat and add powdered sugar. Beat until spreading consistency. Spread over chilled brownies.