Preheat oven to 350
9 x 13 inch pan lightly greased with non stick spray. Line with parchment paper that hangs over the sides by at least an inch to make it easier to remove brownies from pan once baked.
Brownies: Using a double boiler (a heat safe bowl works) over pot of warm water, add chocolate, butter, brown sugar and white sugar into the bowl. Stir frequently until all ingredients combine. Ok if looks grainy.
Whisk the eggs into the chocolate mixture one at a time. Add vanilla and whisk. Add the flour, baking powder and salt. Mix until combined. Pour in to prepared pan. Spread batter evenly.
Bake for 30 - 35 minutes. Test with toothpick that comes out cleanly from center of brownies. Cool completely.
Peppermint Cream: Add powdered (confectioners) sugar, sweetened condensed milk, peppermint extract, vanilla extract and salt to a bowl. Mix with electric or stand mixer on low speed. Stop mixer to get all ingredients that may have stuck to bottom of bowl and incorporate into cream. Mix for another 2-3 minutes until light and fluffy.
Once brownies are totally cool, scoop peppermint cream onto brownies and use an offset metal spatula to level the cream across the whole pan. If the cream sticks, try running the spatula or metal spoon under hot water, dry it off, and try spreading the peppermint cream. Put in refrigerator to completely chill.
Chocolate Ganache: In double boiler or in microwave, add chocolate, cream, butter and salt. Heat stirring frequently until evenly melted. If using microwave, check it every 20 seconds, stirring each time. Let chocolate cool for 5 minutes.
Pour chocolate mixture over cooled peppermint cream. Spread to cover all white layer. Top with crushed candy canes or peppermints. Refrigerate until chocolate is set. About an hour.
Using parchment paper, lift brownies out of pan onto cutting board. Slice into whatever size you prefer. If brownies stick making it difficult to cut through, just dip the knife into a warm glass of water to clean off the chocolate. Then dry the knife and keep cutting.
