1 c. sugar
1 warm stick butter
4 eggs
1/2 tsp. salt
6 tbsp. butter
6 oz. semi-sweet chocolate chips (or baking chocolate squares)
2 c. powdered sugar
1/2 c. warm butter
2 tbsp. creme de menthe (liquor)
1 tsp. vanilla
1 c. flour
1 (16 oz.) can chocolate syrup

Preheat oven at 350 degrees. Beat sugar, butter, then eggs. Add salt, vanilla, flour and chocolate syrup. Bake 30 minutes in 9 x 13 inch foil lined pan.

Beat powdered sugar, warm butter and creme de menthe. Spread on top of brownie layer. Refrigerate until mostly hardened.

Melt butter with chocolate in a double boiler or in frying pan at very low heat. Pour on mint layer. Refrigerate. Cut into 1 inch or 2 inch squares (deliciously rich).