Peppermint White Chocolate Brownies

1.Preheat your oven to 175°C (350°F) and grease a 20x20cm square baking pan, lining it with parchment paper for easy removal.

2.In a large mixing bowl, whisk the melted butter and granulated sugar together until well combined. Add the eggs one at a time, beating well after each addition until the mixture is glossy.

3.Stir in the peppermint extract. Sift in the cocoa powder, flour, and salt, then fold gently with a spatula until just combined; do not overmix.

4.Fold in the dark chocolate chips and pour the batter into the prepared pan, smoothing the top with a spatula.

5.Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Allow the brownies to cool completely in the pan.

6.To make the frosting, place the chopped white chocolate in a heat-proof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour it over the chocolate.

7.Let the cream and chocolate sit for 2 minutes, then whisk gently starting from the center until a smooth, luscious ganache forms. Stir in the peppermint extract.

8.Let the ganache cool at room temperature until it reaches a spreadable consistency, then spread it evenly over the cooled brownies.

9.Sprinkle the crushed candy canes over the wet frosting. Allow the frosting to set for at least 1 hour before slicing into squares.