Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal later.

In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, and salt until evenly combined.

In another bowl, mix the melted butter and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and mint extracts.

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Fold in the chocolate chips.

Pour the batter into the prepared baking pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Let the brownies cool in the pan for about 15 minutes, then use the parchment overhang to lift them out. Allow to cool completely on a wire rack.

Cut the cooled brownies into squares and serve them as is or with a dollop of whipped cream or ice cream on top.

Store any leftover brownies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a single layer and thaw before serving.