To make the brownies

1. Preheat your oven to 350F. Line a 9×9 baking pan with parchment paper and set aside.
2. Using a stand mixer, whip together the melted butter, sugar and brown sugar until light in color – 45 seconds or so on medium.
3. Mix in the eggs on low speed. Scrap down the sides of the bowl.
4. In a seperate small/medium bowl, mix together the hot water, cocoa powder, and espresso powder using a spoon. It will become a thick paste. Once combine, add this mixture to the stand mixer bowl and mix on low until just combine.
5. Add in the peppermint extract and vanilla extract. Mix on low until just combine.
6. Mix the flour, salt and dark chocolate chunks into the batter – again mix on low until just combine. I like to scrap down the sides of the bowl first to make sure everything is evenly incorporated.
7. Pour the batter into your prepared baking dish and spread out.
8. Bake for 35-40 minutes. I like to check mine at 35 minutes. The center should not be too jiggly – use a wooden skewer or cake tester in the middle.
9. Let cool completely – around 30 minutes.
10. Once cooled, frost the brownies and sprinkle with the crushed candy canes.

To make the frosting

1. In a large microwavable safe bowl melt the butter in 20 second increments until fully melted.
2. Add in the cocoa powder and whisk until smooth.
3. Add in the confestioners sugar and milk. Whisk until smooth.
4. Frost the brownies right away.