BROWNIE LAYER:

1/2 c. softened butter
1 c. sugar
4 eggs, beaten
1 tsp. vanilla
1/2 tsp. salt
1 c. flour
1 can Hershey syrup

MINT FILLING:

1/2 c. softened butter
2 c. confectioners' sugar
2 tbsp. green creme de menthe

CHOCOLATE GLAZE:

1 (6 oz.) pkg. semi sweet chocolate chips
6 oz. melted butter

Preheat oven to 350 degrees.

BROWNIE LAYER: Cream butter and sugar until smooth. Add beaten eggs, one at a time, mix thoroughly. Add vanilla, salt and flour. Mix until well blended. Add Hershey syrup. Mix well. Pour into greased 13"x9" baking pan. Bake for 20 to 30 minutes. Cool completely.

MINT FILLING: Use mixer for this layer for adequate consistency. Cream butter and confectioners' sugar until smooth, adding small amount of milk if needed. Add creme de menthe and mix thoroughly until of spreading consistency. Frost brownie layer with the mint filling. Refrigerate at this point to harden mint filling, approximately 15 to 20 minutes.

CHOCOLATE GLAZE: Melt butter and chocolate chips over low heat, stirring constantly until smooth. Cool to room temperature. Spread over mint filling covering entire layer. Cool until glaze hardens. Score with sharp knife to prevent cracking glaze. Cut carefully into 1" squares. At this point, you may refrigerate or freeze brownies.