LAYER 1:
1 c. sugar
4 eggs
1/2 tsp. salt
1 c. flour
1 (16 oz.) can Hershey's chocolate syrup
1/2 c. (1 stick) butter
1 tsp. vanilla

Cream sugar and butter. Add eggs, one at a time. Add flour, salt, vanilla and syrup. Beat well. Pour into greased and floured 9 x 13 inch pan. Bake at 350 degrees 30 minutes. Cool completely.

LAYER 2:
1/2 c. butter
2 c. confectioners (10X) sugar
4 tbsp. creme de menthe

Beat all layer two ingredients until creamy. Spread over cooled chocolate brownie layer and refrigerate 30 to 45 minutes.

LAYER 3:
2/3 c. semi-sweet chocolate chips
1/4 c. butter

Place ingredients in microwave-safe glass measuring cup and microwave on high for 1 minute. Cool slightly and drizzle over second layer to create a lattice effect. Refrigerate. NOTE: I cut these very small as they are very rich and keep them refrigerated until ready to serve. They can be cut larger for a dessert-size brownie if you wish. Good for a crowd. Makes 72 (1 inch) squares.