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1
Preheat the oven to 350.
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2
Butter a 9-by-13-inch baking pan and line with parchment paper; allow 2 inches of overhang on the long sides.
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3
In a heatproof bowl, combine two-thirds of the chopped chocolate with the 2 sticks of butter.
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4
Set the bowl over a pot of simmering water and stir until melted.
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5
Scrape the chocolate into another bowl and let cool slightly.
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6
Add the remaining chopped chocolate and the peppermint extract to the heatproof bowl and melt over the simmering water; remove from the heat and let cool slightly.
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7
In a medium bowl, whisk the eggs with the brown sugar until combined.
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8
Whisk in the chocolate-butter mixture until glossy and thick.
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9
Sprinkle the flour and salt into the bowl and stir until just incorporated.
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10
Spread the brownie batter in the prepared baking pan.
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11
Dollop the peppermint chocolate onto the brownie batter and swirl in with a table knife.
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12
Bake the brownies in the center of the oven for 15 minutes.
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13
Sprinkle the crushed candy canes on top and bake for 10 to 15 minutes longer, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
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14
Let the brownies cool in the pan for at least 2 hours.
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15
Cut into squares and serve.
