CHOCOLATE MINT BROWNIES

1 cup flour

1/2 cup butter, softened
1/2 tsp salt

4 eggs

1 tsp vanilla

16 oz can chocolate syrup

1 cup sugar

FILLING:

2 cups powdered sugar

1/2 cup butter

1 Tb water

1/2 tsp mint extract

3 drops green food coloring

TOPPING:

10 oz. pkg mint chocolate chips

(or Andes mint pieces)

9 Tb butter

Combine first 7 ingredients in large mixing bowl; beat for 3 minutes.

Pour batter into a greased 9 x 13" pan. Bake at 350 for 30 minutes. Cool completely.

Combine filling ingredients; beat until fluffy. Spread over cooled brownies.

Refrigerate until set.

For topping, melt chocolate chips and butter over low heat in a small saucepan.
Cool for 30 minutes at room temperature, stirring occasionally. Spread over filling.
Chill before cutting. Store in refrigerator.