Mix the almond butter, maple syrup, and coconut oil together until smooth.
Add the cocoa and stir until smooth. Repeat with the egg.
Mix in the vanilla extract, coconut flour, salt, and espresso powder.
Add the peppermint extract, being careful not to add too much (it is very strong). Fold in the chocolate chips, if using.
Bake the brownies in the preheated oven for 10-15 minutes. I baked the brownies in a 4×8-inch loaf pan to make 8 2×2-inch squares.
While the brownies cool, melt the coconut butter and the remaining 1/2 cup of chocolate chips.
Once the brownies are cool, pour the melted chocolate on top and smooth it into an even layer. Dollop on the coconut butter and swirl it around to make artistic patterns (optional). Chill the brownies until the chocolate sets. Enjoy!