Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan by greasing it or lining with parchment paper.

Melt 1 cup of unsalted butter in a saucepan over low heat, remove from heat and stir in 1 cup of granulated sugar and 1 cup of brown sugar until glossy.

Allow the mixture to cool slightly, then add in 2 large eggs, whisking until smooth and creamy.

In a separate bowl, sift together 1 cup of all-purpose flour, ¾ cup of cocoa powder, and a pinch of salt; fold into the wet ingredients until just combined.

Gently stir in 1 teaspoon of peppermint extract to infuse the batter.

Pour the brownie batter into the prepared baking pan and spread it evenly.

Bake for 20-25 minutes until a toothpick comes out with a few moist crumbs.

Melt 1 cup of white chocolate chips in the microwave, stirring every 30 seconds until smooth.

Once the brownies have cooled for 10 minutes, spread melted white chocolate on top and sprinkle crushed candy canes.

Let the brownies set at room temperature for about 30 minutes before cutting into squares.