• Preheat oven to 350 degrees Fahrenheit and line an 8x8 inch square baking pan with parchment paper.
• In a microwave safe bowl, melt the 8 ounces coarsely chopped semi-sweet chocolate in 20 second intervals, stirring between each until completely melted.
• Pour into a large mixing bowl and let cool while you prepare the fudge mix.

Fudge Mix

• Put the chocolate covered espresso beans in a food processor and pulse until they resemble a fine powder.
• In a small mixing bowl, combine the unsweetened cocoa powder, finely ground chocolate covered espresso beans, brown sugar, and powdered sugar. Beat in the melted butter until blended and then stir the boiling water into the mixture, making a smooth paste. Set aside.

Brownie Mix

• Beat the granulated and brown sugars into the melted chocolate until incorporated.
• Beat the eggs in one at a time on low speed. Only mix until just incorporated.
• Beat in the vanilla or peppermint extract on low speed.
• Gently fold in the flour, cocoa powder, ground espresso beans, and salt until combined.
• Pour the fudge mix into the brownie mix and fold, but only a little (you want the two mixes to not completely combine). Fold in the peppermint bark.
• Bake for 30 to 35 minutes until the edges begin to pull a little away from the pan and a toothpick inserted into the center comes out clean.
• Let the brownies cool in the pan completely and then lift them out by pulling on the parchment paper. Cut into squares and then prepare the espresso.

Espresso without a machine

• Put the ground coffee at the bottom of the French press and pour in 2 cups near boiling water.
• Stir with a long spoon and then place the lid on top. Brew for 4 minutes.
• Slowly press the plunger down until it stops.
• As you let it settle, put the brownies in bowls and top with vanilla ice cream.
• Slowly pour the strongly brewed coffee (meant to mimic espresso shots) over the ice cream and brownies and serve.