Preheat oven to 325 degrees.

In a large bowl mix sugar, eggs, 1/2 cup avocado oil, cold coffee, peppermint extract and vanilla extract. Mix together and let it sit while you prepare dry ingredients.

In a medium bowl add flour, powdered sugar, cacao powder, white chocolate chips, mini chocolate chips and salt. (If your powdered sugar or cacao powder is clumpy feel free to sift it.)

Stir wet ingredients and sugar one more time.

Add dry ingredients to wet ingredients and stir until combined. You do not want pockets of powder in final brownies, but you also do not want to over mix.

Line baking dish with parchment paper. I used a 9.5 inch glass pie dish, you can use a typical square baking pan as well.

Add 1-2 tbsp avocado oil on top of the parchment paper, tilting the dish to spread it out.

Pour Brownie batter into baking dish. You will probably see an oil line around the brownie batter, this is ok. **

Bake at 325 for 40-55 minutes. This will depend on your pan and oven. I find about 50 minutes works well for me.

Remove brownies from oven and allow them to cool completely.

Slice and enjoy!