Preheat oven to 350°F. Lightly grease bottom/sides of a 9" x 9" baking dish.

BROWNIE LAYER (#1): In a double boiler, melt unsweetened baking chocolate with butter on low heat, stirring often until smooth. Remove from heat; let mixture cool slightly.

In a medium bowl, whisk eggs; add granulated sugar; whisk until mixture is fluffy and fully combined. Add flour, crème de menthe and salt; pour cooled chocolate mixture into the bowl. TIP: Chocolate must be cooled before adding so it doesn't "scramble" the eggs! Stir until fully combined. Pour batter into prepared dish.

Bake brownie layer at 350°F. for 20-22 minutes. When done, brownies should have slightly pulled away from sides of the dish. Insert a toothpick into the center; it should come out clean (free of batter). Place baking dish on wire rack; set aside/let cool (still in the pan) to room temperature.

MINT LAYER (#2): While brownies cool, make mint filling. Beat butter, cream cheese and powdered sugar with electric mixer on Medium until well-blended. Add crème de menthe. Beat well until it becomes smooth, thick and creamy. TIP: If you want greener filling, add 1-2 drops of green food color.

Once brownie layer is cool, gently spread mint filling on top. Place pan in refrigerator; chill until mint layer is cold/firm. Keep refrigerated while you make chocolate topping.

CHOCOLATE TOPPING (#3): Put chocolate chips and butter in a double boiler. Cook over simmering water, stirring often until melted and smooth. Remove pan from heat; let it cool down until "WARM" (but not hot). Pour WARM chocolate glaze over the mint layer, spreading or tilting baking dish until covered. Place brownies back in refrigerator- chill them until chocolate hardens.

TO SERVE: Remove brownies from refrigerator 15 minutes before slicing (to avoid cracking the hardened chocolate glaze). Cut into 16 portions, serve and enjoy!