mint brownies

1 stick butter (soft)

1 cup sugar

4 eggs (add one at a time) beating in each one well)

1 cup flour

Pinch salt

16 oz can (1 cups) Hersheys choc syrup

Mix ingredients in order. Pour into ungreased 13 x 9 pan. Bake 30 minutes.

Do not overcook. Cool completely.

Frosting

1 stick butter (soft)

2 cups confectionary sugar

1/4 cup creme de mint liquor (can substitute 2 tsp of mint extract)

Beat till smooth. Spread over cooled brownies.

Topping

1 cup (6 oz) choc chips

1 1/2 sticks butter

Melt in microwave. Pour over frosting. Tip pan from side to side to spread.

Refrigerate. Cut when set. refrigerate or freeze