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1 cup all-purpose flour
1/2 cup butter or margarine, softened
1/2 teaspoon salt
4 eggs
1 teaspoon vanilla extract
1 (16-ounce) can chocolate-syrup
1 cup sugar
FILLING:
2 cups confectioners' sugar
1/2 cup butter or margarine, softened
1 tablespoon water
1/2 teaspoon peppermint extract
3 drops green food coloring
TOPPING:
1 (10-ounce) package mint chocolate chips
9 tablespoons butter or margarine
Combine the first seven ingredients in a large mixing bowl; beat at medium speed for 3 minutes. Pour batter into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30 minutes (top of brownies will still appear wet). Cool completely. Combine filling ingredients in a medium mixing bowl; beat until creamy. Spread over cooled brownies. Refrigerate until set. For topping, melt chocolate chips and butter over low heat in a small saucepan. Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Chill before cutting. Store in the refrigerator.
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