Melt the butter in a pot, remove from the heat and stir in the white sugar.
Once that is combined, mix in your cocoa.
Remove the mixture from the stove and cool until warm, not hot.
Add in your eggs, whipping them into the hot mixture one at a time, very fast so they don't instantly cook into chunks.
You can mix in the cup of chocolate chips after the eggs are thoroughly combined into the mix.
Once all that is mixed very, very well, add in your flour and barely stir it in. Just barely. In theory, the less you stir, the less gluten and then chewy brownies here we come!
Line a 9 inch x 9 inch pan with parchment paper.
Pour the batter into the pan.
Bake in a 325 degree oven for 30-40 minutes, until the edges are set and firm, and a knife inserted in the middle comes out mostly clean. I know, backwards, but a little sticky batter on the knife is what you want, mostly baked but not all the way.
Cool completely then frost with Peppermint buttercream icing.