13" X 9" baking pan
1 cup all-purpose flour
1/2 cup butter or margarine, softened
1/2 teaspoon salt
1 teaspoon vanilla extract
1 can (16 ounces) Hershey's chocolate-flavored syrup
1 cup sugar
2 cups confectioners sugar
1/2 butter or margarine, softened
1 tablespoon water
1/2 teaspoon mint extract
3 drops green food coloring
1 package (10 ounces) mint chocolate chips
9 tablespoons butter or margarine
For the brownie base, combine the first seven ingredients in a large mixing bowl; beat at medium speed for 3 minutes. Pour batter into a greased 13" x 9" baking pan. Bake at 350 degrees for approximately 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 mint 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 and store in refrigerator.
Since this brownie recipe is rather rich, I use a 15" x 10" glass baking pan making a thinner bar.