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

Cream butter, sugar and eggs. Add remaining ingredients. Pour in greased 9 x 13 inch pan. Bake at 350 degrees for 30 minutes. Cool.

MINT FROSTING:

2 c. powdered sugar
2 tbsp. milk
Green food coloring
1/2 c. butter
1/2 tsp. peppermint extract

Mix all together and spread on cooled brownies. Set in refrigerator.

CHOCOLATE GLAZE:

6 tbsp. butter
1 c. real chocolate chips (semi-sweet)

Melt together in microwave and then spread over cooled brownies. Refrigerate brownies for 2 to 3 hours. Remove 1/2 hour before cutting.