1 c. butter, softened & divided
1 c. sugar
4 eggs
1 c. all-purpose flour
1/2 tsp. salt
1 (16 oz.) can chocolate syrup
1 tsp. vanilla extract
2 c. sifted powdered sugar
2 tbsp. creme de menthe
1 (6 oz.) pkg. semi-sweet chocolate morsels

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 alternately with chocolate syrup beginning and ending with flour mixture. Stir in vanilla.

Pour batter into a greased and floured 13 x 9 x 2 inch baking dish. Bake at 350 degrees for 25 minutes. Cool completely. Brownies will shrink from sides of pan while cooling. Cream 1/4 cup butter; gradually add 2 cups powdered sugar and creme de menthe, mixing well, spread evenly over brownies; chill about 1 hour.

Combine chocolate morsels and remaining 1/4 cup butter in top of double boiler. Bring water to a boil. Reduce heat to low. Cook until chocolate melts. Spread over brownies; chill for at least 1 hour. Cut into squares. Yield 3 1/2 dozen brownies.