Preheat oven to 350°F. Prepare a 9x9” baking pan with cooking spray and parchment.

Add chopped chocolate to a heatproof bowl and place over of a pot of simmering water, ensuring the bowl fits tightly over the pot of water and that the bottom does not touch the water. Heat, while stirring with a rubber spatula, until all the chocolate has melted. Set aside to cool until just warm (but still very liquid).

In a large mixing bowl, add white sugar, brown sugar, and eggs. Whisk together by hand for about 1 minute. The mixture should look creamy and well-combined. Next, pour in the butter, salt, peppermint extract, vanilla, and melted chocolate. Whisk together until well-combined.

Place flour and cocoa powder into a sieve and sift them into the batter. Fold the sifted flour/cocoa into the batter with a rubber spatula, until the batter is smooth, well-combined, and thick.

Pour the batter into the prepared pan and smooth it out, then tap a few times on the counter and place into the oven to bake for 40-45 minutes. When done, the brownies will seem slightly under-baked in the centre, but they will continue to set as they cool. Allow to cool before glazing.

Place chopped chocolate into a medium size mixing bowl, then set aside.

Place heavy cream and butter into a medium pot over medium heat. Heat until the mixture just begins to come to a low boil. Remove from heat and pour over top of the chopped chocolate. Allow the mixture to sit for 1 minute, then whisk together until all the chocolate has melted and the ganache is very smooth. Finally, add in the corn syrup, then whisk until combined.

Pour over top of the cooled brownies, and smooth out to the corners. Top with crushed candy canes.