Chocolate Mint Brownies

From the kitchen of Marlayne

1 C. all purpose flour
½ C/ butter, softened
½ tsp. Salt
4 eggs
1 tsp. Vanilla extract
1 can (16 ounces) chocolate flavored syrup
1 C. sugar

Filling:

2 C. confectioners’ sugar
½ C butter or margarine softened
1 T water
½ tsp. mint extract
3 drops green food coloring

Topping:
1 package (10 ounces) mini choc. Chips
9 T 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 Z 9 X 2 in baking pan. Bake at 350 for 30 min (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. Yield: 5-6 dozen.