1. Prepare the Baking Environment

Warm the oven to 350F (175C). Create a non-stick surface inside an 8×8-inch pan by layering parchment paper with extended edges for effortless brownie removal.

1. Blend Liquid Components

Whisk melted butter, sugar, eggs, vanilla, and peppermint extract in a medium mixing bowl until the mixture transforms into a silky, uniform consistency.

1. Integrate Dry Elements

Sift cocoa powder, flour, salt, and baking powder into a separate container. Gently fold these powdery ingredients into the liquid mixture, maintaining a delicate touch to prevent overworking the batter.

1. Transform Batter into Brownies

Transfer the batter into the prepared pan, ensuring an even distribution. Slide the pan into the preheated oven and bake for 22-26 minutes. Check for doneness by inserting a toothpick – it should emerge with a few moist crumbs. Allow brownies to cool completely within the pan.

1. Craft Peppermint Ganache

Melt chocolate chips and heavy cream together in a microwave-safe bowl, using 30-second intervals and stirring between each heating cycle until achieving a glossy, smooth texture.

1. Finalize Brownie Decoration

Pour the ganache over the cooled brownies, spreading it carefully with a spatula. Immediately sprinkle crushed peppermint candies across the surface while the chocolate remains liquid.

1. Set and Serve

Let the ganache solidify at room temperature for approximately 30 minutes, or expedite the process by chilling in the refrigerator for 15 minutes. Once set, lift the brownies from the pan using the parchment edges, slice into squares, and present.