Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, then lightly grease the parchment.

In a large microwave-safe bowl or a double boiler, melt the butter and chopped chocolate together, stirring until smooth. Let cool slightly.

In a separate bowl, whisk together the sugar, eggs, vanilla extract, and brownie peppermint extract until well combined and slightly thickened. Pour this mixture into the cooled chocolate mixture and stir until fully incorporated.

In another bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Be careful not to overmix. Pour the batter into the prepared pan and spread evenly.

This is the secret to perfectly fudgy brownies: Bake for 25 to 30 minutes. The edges should appear set and slightly puffed, but the very center should still look a little soft. A toothpick inserted midway between the edge and the center should come out with moist crumbs clinging to it, not wet batter, but also not completely clean. Do not overbake! This slight underbaking is what ensures that wonderfully fudgy, never dry texture.

Remove the brownies from the oven and let them cool completely in the pan on a wire rack before frosting. This is crucial for them to set properly.

While the brownies cool, prepare the frosting. In a large bowl, beat the softened cream cheese and softened butter with an electric mixer until light and fluffy.

Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract and frosting peppermint extract.

Once the brownies are completely cool, spread the peppermint cream cheese frosting evenly over the top.

Sprinkle generously with the crushed candy canes.

Lift the brownies out of the pan using the parchment paper overhang, then slice into squares and serve.