1 cup all-purpose flour
1 cup white sugar
1/2 cup butter or margarine, softened
4 eggs
1 1/2 cups chocoate syrup e.g. Hershey's
2 cups confectioners' sugar
1/2 cup butter or margarine, softened
2 tablespoons green creme de menthe
6 tablespoons butter or margarine
1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Grease one 13x9 inch baking dish. In a large mixer bowl combine the flour, white sugar, 1/2 cup butter or margarine, eggs and chocolate syrup. Beat until smooth. Pour batter into the prepared pan.
Bake at 350 degrees for 25 to 30 minutes or until top springs back when lightly touched. Cool completely in pan then spread with Mint Cream. Chill then pour Chocolate Topping over chilled brownies. Cover and chill for at least 1 hour.

Mint Cream: In a small mixer bowl combine the confectioners' sugar, 1/2 cup butter or margarine and crme de menthe. Beat until smooth.

Chocolate Topping: In a small saucepan over very low heat or in a water bath melt the butter and the chocolate chips. Remove from heat and stir until smooth. Let cool slightly before spreading over brownies.