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.
In a makeshift double boiler over low heat, melt chocolate chips and butter, stirring occasionally. Remove pan from the heat and whisk in the cocoa. Set aside to cool slightly.
In the bowl of a stand mixer or using a hand mixer, beat together eggs and sugar on medium-high speed for 1 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. Using a rubber spatula or wooden spoon, stir in the flour just until just combined, then stir in the chocolate chips.
Transfer the mixture into the prepared pan and spread evenly (batter will be thick). Bake 25 minutes, or until the top is shiny and the center is still dense. Brownies will continue to bake once removed from oven. Cool on a wire rack to room temperature, about 2 hours. Prepare chocolate ganache.
In a saucepan or the microwave, heat heavy cream until simmering. Place chocolate chips in a bowl, then pour heavy cream and peppermint extract over the chocolate. Let 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.
Spread ganache over cooled brownies and sprinkle crushed candy cane bits on top. Press down slightly so they stay. Chill the brownies for 15 minutes before slicing and serving.
Notes
Melt chocolate at a low temperature and never add water. If you're having trouble, see more tips in my guide.Storage: Keep in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.Freezing instructions: Once the brownies have cooled completely, wrap the entire bar in plastic wrap and aluminum foil to prevent freezer burn. They will last 2 months in the freezer. Defrost in the refrigerator before bringing to room temperature to serve. You can also freeze with the ganache on top, but make sure it sets and hardens a bit first.