Make brownies by melting chocolate and butter in a large saucepan over low heat. Once butter is melted add chocolate chips and stir until melted and smooth, about 1 minute. Remove from heat and transfer to a large mixing bowl. Let cool completely, about 30-45 minutes on the counter or 15-20 minutes in the refrigerator.

Once chocolate is cooled, preheat oven to 350 degrees. Grease an 8x8 or 9x9 baking dish, or line with parchment paper.

Stir sugar into melted chocolate. Add one egg at a time, stirring until smooth between each egg. Stir in vanilla and peppermint then gently fold in flour and salt. Pour into prepared baking dish.

Bake until a toothpick comes out almost clean, about 35-45 minutes. Let cool completely on a wire rack.

Once brownies are completely cool, make the frosting by beating the softened butter using a stand mixer or electric mixer until smooth and creamy, about 3 minutes. Add powdered sugar, a splash of milk/cream, peppermint extract, vanilla extract, and a pinch of salt and beat on high until frosting is fluffy, about 1-3 minutes, scraping down sides when necessary. Add more cream if frosting is too thick or more powdered sugar if frosting is too thin. Once frosting has reached desired consistency add more peppermint extract and/or salt to taste if necessary.

Frost brownies and place in refrigerator for at least 30 minutes (this will make it easier to spread the ganache on the brownies).

Once brownies have been refrigerated, prepare ganache by heating the heavy cream for 30 seconds in the microwave until bubbling. Add the chocolate and stir until smooth. Let sit for 1 minute. Pour ganache over frosting, gently smoothing surface with a knife or spatula. Top with crushed candy canes. Refrigerator for at least 1 hour, until chocolate has set.

Once chocolate layer has set, remove brownies from refrigerator. If using parchment paper, lift brownies out of baking dish. Using a very sharp knife, carefully cut into delicious peppermint brownie pieces. Enjoy!