Preheat oven to 350°F.
Grease and line an 8×8 inch baking pan with parchment paper. Set aside.
In a large microwavable safe bowl, combine the butter and ½ cup of the chocolate chips. Melt chocolate and butter in 30 second increments. Stir consistently between each interval.
Add in white and brown sugar. Stir.
Add in your cocoa powder and salt and stir.
Whisk in your eggs one at a time.
Add in your peppermint and vanilla extract.
Fold in the flour and chocolate chips until combined.
Pour batter into your parchment lined pan and bake for 35-40 minutes or until a toothpick comes out mostly clean. It should still have a softish center. (I would bake for less time and then add if it is too gooey for you).
Allow to cool and start making your ganache.
To make the ganache, place chocolate in a medium heat-proof bowl and set aside. Heat your cream in a small pan over medium heat until warm. Don't let it boil. Pour the warm cream over the chocolate and let it sit for a few minutes. Whisk and until smooth and creamy. Add your butter, pepprermint extract, and pinch of salt, and stir.
Spread evenly on your cooled brownies and top with crushed candy canes.
Place in the fridge for about an hour to harden.
Cut into squares with a knife and enjoy!
