Creme de Menthe Brownies

1 cup sugar
1 cup flour
1/2 tsp. salt
1/2 cup butter (or butter Crisco)
4 beaten eggs
1 tsp. vanilla
15 oz. chocolate syrup

Mix all ingredients together.  Pour into greased and floured 9 x 13 pan.  Bake at 350 degrees until brownies test done.  Ice with mint icing and cover or drizzle with chocolate glaze.  Refrigerate.  Cut in squares to serve.

Mint Icing:
 

2 cups powdered sugar

2 Tbsp. green creme de menthe
1/2 cup butter

Mix together and beat until smooth.  If too stiff, add more creme de menthe.  Spread on cool brownies and refrigerate.

Chocolate Glaze:

6 oz. (1 cup) chocolate chips (or use 1 1/2 cups for fudgier glaze)

6 Tbsp. butter
 
Melt together in microwave and stir.  Drizzle in lines over icing or refrigerate until cool but spreadable (about 20 minutes) and spread over icing. 

Joan McLain, a friend from church, made enough of these brownies to feed everyone at a St. Patrick's Day dinner at the church with some left over.  The frosting is a delicate green, and they taste good too.