Prepare the brownie batter according to the box directions, but add the vanilla extract and 1 teaspoon of instant espresso powder dissolved in the wet ingredients. To do this, I generally just add it straight to the water before adding to the batter. Fold in the mini chocolate chips.
Bake the brownies according to the package directions.
When the brownies are cooled, drizzle with slightly warm cookie icing.
While tacky, sprinkle them with your favorite sprinkles and allow to set before cutting.
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