Preheat your oven to 350 degrees Fahrenheit. Grease a 9 by 9 inch baking pan with a little butter or line it with parchment paper, leaving an overhang on the sides so you can easily lift the brownies out once they are cooled.
In a large mixing bowl, whisk together the melted butter and granulated sugar until the mixture is smooth. Add the eggs one at a time, beating well after each addition, then stir in the alcohol-free vanilla extract and the peppermint extract until fully incorporated.
Sift the cocoa powder, flour, salt, and baking powder into the wet mixture. Use a spatula to gently fold the ingredients together until just combined, being careful not to overmix the batter. Stir in the chocolate chips for extra pockets of melty goodness.
Pour the brownie batter into your prepared baking pan and spread it evenly into the corners. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Do not overbake, as the brownies will continue to set as they cool.
As soon as you remove the brownies from the oven, sprinkle the crushed candy canes evenly over the top. Press them very lightly into the surface so they stick. Let the brownies cool completely in the pan before slicing them into squares.
