Preheat oven to 350° F. Line an 8 by 8-inch square baking pan with parchment paper and lightly grease with nonstick cooking spray. Set aside.
Next, in a makeshift double boiler over low heat, melt the chocolate chips and butter, stirring occasionally.
Remove the chocolate from the pan from the heat and whisk in the cocoa. Set aside to cool slightly.
This is what the mixture should look like!
In the bowl of a stand mixer or using a hand mixer, beat together eggs and sugar on medium-high speed for one minute.
Reduce speed to low and add vanilla extract, peppermint extract and salt until combined, about 15 seconds. Keep mixer on low and slowly pour in warm chocolate mixture into the egg mixture.
Gently stir in the flour with a rubber spatula or wooden spoon.
Next, fold in the chocolate chips.
Transfer the brownie batter to the prepared pan and spread evenly.
Bake the batter for 30 minutes. Cool the brownies to room temperature. Prepare the ganache. Combine heated heavy cream, chocolate chips, and peppermint extract in a bowl.
Allow the mixture sit for 5 minutes, then stir until chocolate is melted. If the chocolate doesn’t melt, place the bowl in the microwave for 15 seconds on 50% power level.
Finally, spread the ganache over the cooled brownies with a rubber spatula.
Make sure the ganache is an even layer.
Sprinkle crushed candy canes over the ganache and press down lightly. Chill in the fridge for 15 minutes before slicing.
Enjoy these holiday peppermint brownies whenever you want something easy, fudgy, and delicious!