Makes one 9 x 13 inch pan.

CAKE LAYER:

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

Heat oven to 350 degrees. Grease 9 x 13 inch pan. Combine flour, sugar, butter, eggs and syrup. Beat until smooth. Pour into prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan.

MINT CREAM CENTER:

2 c. powdered sugar
1/2 c. butter, softened
1 tbsp. creme de menthe

Add drops of peppermint extract and/or green food coloring if necessary to get desired color and flavor. Combine all ingredients. Beat until smooth. Spread over cooled brownies. Cover and chill.

CHOCOLATE TOPPING:

6 tbsp. butter
1 c. chocolate chips

Melt butter and chocolate chips in a small saucepan. Remove from heat; stir until smooth. You may wish to stir in some powdered sugar if semi-sweet chips are used. Spread over chilled brownies. Cover and chill at least 1 hour before serving.