1 c. flour
1 c. sugar
1/2 c. butter, softened
4 eggs
1 1/2 c. (16 oz. can) Hershey's syrup

Heat oven to 350 degrees. Grease 13x9x2 pan. Bea flour, sugar, butter, eggs and syrup until smooth. Bake 25-30 minutes. Cool completely.

CREME DE MENTHE LAYER:

1/2 c. butter, room temp.
2 c. confectioners' sugar
3 tbsp. green creme de menthe

Beat until smooth. Spread over brownies. Chill. Frost with:

CHOCOLATE GLAZE:

1 c. semi-sweet chocolate chips
6 tbsp. butter

Melt together; stir until smooth. Cool and spread on creme de menthe layer. Before glaze sets sprinkle with coarsely chopped Andes Mint wafers.