1/2 cup butter or margarine, softened
1 cup granulated sugar
4 eggs
1 cup all-purpose flour
1/4 teaspoon salt
1 (16 ounce) can chocolate syrup
1 cup chopped pecans
1/2 teaspoon almond extract
1/4 cup butter or margarine, softened
2 cups sifted confectioners sugar
2 1/2 tablespoons green cr?e de menthe
1 (6 ounce) package semisweet chocolate chips
1/4 cup butter or margarine

Cream the 1/2 cup butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.

Combine flour and salt; add to creamed mixture alternately with chocolate syrup, beginning and ending with flour mixture. Stir in pecans and almond extract. Spoon batter into a greased and floured 13 x 9-inch pan. Bake at 350 degrees F for 25 minutes or until a wooden pick inserted in center comes out clean; let brownies cool in pan.

Combine the 1/4 cup butter, confectioners' sugar and cr?e de menthe; beat at medium speed of an electric mixer until mixture is smooth. Spread over brownie layer.

Combine chocolate chips and the 1/4 cup butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Spread over frosting. Cover and chill at least 1 hour. Cut into 1 1/2-inch squares.

Yields 4 dozen.