1 c. flour
1 c. sugar
1/2 c. butter
4 eggs
1 1/2 c. Hershey syrup

MINT FILLING:

2 c. 10X sugar
1/2 c. butter
1 tbsp. water
1/2 tsp. mint extract
2-3 drops green food coloring

Spread over cooled cake.

Cake: Bake 25-30 minutes at 350 degrees in 13 x 9 inch greased and floured pan. (May appear wet looking on top when it comes out of the oven.)

CHOCOLATE TOPPING:

6 tbsp. butter
1 c. Hershey chocolate chips
1/2 tsp. mint extract

Melt all together. Spread this over cold brownie and mint layers. Refrigerate or serve right away. Enjoy!