Combine the flour, sifted unsweetened cocoa powder, baking powder and salt.
Melt the butter and 1 cup chocolate chips in a double boiler.
Whisk together the eggs and granulated sugar in a large bowl. Stir in the vanilla and peppermint extracts.
Stir melted chocolate mixture into the egg mixture until smooth.
Gently fold the flour mixture into the egg mixture with a spatula until no streaks remain.
Prepare a mini muffin pan by spray with non-stick baker’s spray.
Spoon 1 heaping Tbsp. of batter into each muffin tin.
Bake for 15 minutes.
Let the brownies cool for 5 minutes, then transfer to a rack to cool completely.
Continue baking batches of brownies until all of the batter is used up.