Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan with butter or line it with parchment paper.

Wash and dry 30-40 fresh mint leaves. Place in a food processor with granulated sugar and pulse until finely ground.

Melt 1/2 cup of butter over low heat until liquid. Remove from heat and whisk in the minty sugar mixture until dissolved.

Allow mixture to cool slightly, then add 2 eggs, one at a time, whisking after each addition. Stir in a teaspoon of vanilla extract.

Sift together 1 cup of flour, 1/3 cup of cocoa powder, 1/2 teaspoon baking powder, and a pinch of salt. Gradually fold into wet mixture.

Fold in 1/2 cup of chocolate chips. Be careful not to overmix.

Pour batter into the prepared pan and spread evenly with a spatula.

Bake for about 25-30 minutes. The top should look shiny and a toothpick should come out with a few moist crumbs.

Let the brownies cool in the pan on a wire rack for about 10-15 minutes. Cool completely before cutting into squares.

Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.