Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan with butter or non-stick spray.

Melt the unsalted butter in a medium saucepan over low heat, stirring gently until it’s fully liquefied. Add in the granulated sugar and mix until combined.

Whisk in the eggs one at a time, allowing each egg to fully incorporate before adding the next. Add your peppermint extract, stirring until smooth.

Combine the dry ingredients by whisking together cocoa powder, flour, and a pinch of salt. Gradually fold this into the wet ingredients until just combined.

Fold in the semi-sweet chocolate chips gently. Pour the brownie batter into the prepared pan.

Bake for 25-30 minutes. A toothpick inserted into the center should come out with moist crumbs.

Melt additional chocolate chips in the microwave for the topping. Pour over cooled brownies and sprinkle with crushed candy canes.