Hershey's mint Brownies

Anna got these out of our ward cookbook and has made them quite a few times. You should too, they are good. Freeze these after baking too and if they will not be eaten right away.

HERSHEY'S DOUBLE CHOCOLATE MINTBROWNIES

1 c. flour

1 c. sugar

1/2 c. butter, softened

4 eggs

6 oz. can Hershey's syrup
MINTY CREAM LAYER:
2 c. confectioner's sugar

1/2 c. butter, softened

1 tbsp. water

1/2 tsp. mint extract

3 drops green food coloring

Heat oven to 350 degrees. Grease 13 x 9 inch pan. In large mixer bowl, beat flour, sugar, butter, eggs and syrup until smooth. Pour into pan and bake 25-30 minutes. Top may still appear wet. Cool completely in pan. Spread mint cream layer on cake and chill. Pour chocolate topping over dessert; cover and chill.
Chocolate topping: In small micro proof bowl melt 6 tablespoons butter, 1 cup morsels (mint, milk, semisweet) at medium 50% for 1 - 1 1/2 minutes or just until chips are melted and mixture is smooth when stirred.