Creme de Menthe Brownies 

Brownies

1/2 c. butter or margarine, softened
1 c. sugar
4 eggs
1 c. flour
1/2 tsp salt
1 (16-oz) can chocolate syrup
1 tsp vanilla extract

Frosting

1/4 c. butter or margarine, softened
2 c. powdered sugar, sifted
2 T. creme de menthe
1/4 c. butter or margarine
1 (6 oz) pkg. semi-sweet chocolate morsels


Brownies

Cream 1/2 cup butter; gradually add 1 cup sugar, beating 
until light and fluffy.
Add eggs, one at a time, beating well after each addition. 
Combine flour and
salt; add to the creamed mixture alternately with chocolate
syrup, beginning
and ending with the flour mixture. Stir in vanilla. Pour 
into greased and 
floured 9 X 13 inch pan.(Some recipes suggest "flouring" 
the pan with cocoa
powder.) Bake in a 350 degree oven for 25 to 28 minutes. 
Cool.

Frosting

Cream 1/4 cup butter; gradually add 2 cups powdered sugar 
and creme de menthe, 
mixing well. Spread evenly over cooled brownies; chill 
about one hour. Combine
chocolate morsels with remaining 1/4 cup butter in top of 
double boiler; bring
water to a boil. Reduce heat to low and cook until 
chocolate melts. Spread over
brownies. Chill at least one hour. Cut into squares. Yield:
3-1/2 dozen brownies.


Notes: This recipe from the Grace Church (Paducah) cookbook
. I've tried it and the resulting brownies are essentially 
identical to the ones I remember from a 4th of July picnic 
years ago. The brownie batter will look a little light in 
color when compared against other recipes (especially box 
mixes), but the finished product is undeniably wonderful. 
The cocoa powder trick for flouring the pan works well; I 
used natural cocoa powder (as opposed to dutch-processed).