Chocolate Mint Brownies

1/2 cup butter, softened
4 eggs
1 can (16 oz.) chocolate syrup
1 tsp. vanilla extract
1 cup flour
1/2 tsp. salt
1 cup sugar


FILLING

1/2 cup butter, softened
2 cups powdered sugar
1 T. water
1/2 tsp. mint extract
3 drops green food coloring


TOPPING

1 package (10 oz.) mint chocolate chips (For green look, 2 packages of Andes Mints can be used)
1/2 cup plus 1 T. butter, cubed


In a large mixing bowl, combine the first seven ingredients. Beat at medium speed for 3 minutes. Pour batter into a greased 9" x 13" pan. Bake at 350 degrees for 30 minutes (top of brownies will still appear wet). Cool COMPLETELY on a wire rack.

In a mixing bowl combine the filling ingredients until creamy. Spread over cooled brownies. Refrigerate until set.

Topping: melt chocolate chips and butter. Let cool for 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into squares. Store in refrigerator, can be removed 1-2 hours before serving.