Preheat oven to 350°F. 

Add 1/2 cup of the dark chocolate chips and the stick off butter to a microwave safe bowl and microwave for 30-40 seconds and stir until its fully melted. Stir until the chocolate is smooth. 

Add in the cocoa powder and mix until smooth. Set aside to cool.

In a large bowl, add 3 eggs, vanilla extract, peppermint extract, espresso powder, granulated sugar, and salt. Whisk together until combined. 

Add the melted sugar to the egg mixture and mix until fully combined. 

Sift in the flour and mix with a large spoon, not a whisk, until mixed in. The mixture will be very thick. 

Fold in 1/4 cup of the remianing dark chocolate chips. 

Butter the inside of a 8 x 8 pan and line it with a parchment paper. Add the batter to the pan and spread it evenly. 

Bake for 30-35 minutes. You know the brownies are done when you stick a toothpick into the brownies and it comes out mostly clean. 

Cool for 10 minutes and then remove brownies to a wire cooling rack, cooling for another 30 minutes to 1 hour. 

Take the remaining dark chocolate chip cookies and melt them in the microwave in a heat safe bowl. If you want the drizzle thin, add a small amount of butter to melt with the chocolate. Drizzle the chocolate on top of the brownies.