Preheat oven to 350 degrees.

Line a 8x8 pan with parchment paper.

Sift flour, cocoa, baking powder and salt together and set aside.

Using a double boiler, melt dark chocolate and butter together until smooth.

Take the chocolate mixture off the heat and whisk in the sugar.

Once mixture has cooled a little bit, add the eggs, vanilla and peppermint extract and whisk until just combined.

Add the dry ingredients and fold in until just combined.

Pour batter into the prepared pan.

Bake for 25 to 30 minutes or until a toothpick comes out clean.

Cool the pan completely on a wire rack

Using a double boiler again, melt white chocolate and shortening together.

Pour over cooled brownies and spread out with an offset spatula.

Sprinkle the crushed candy canes over the top immediately after pouring white chocolate.

Chill in the fridge for at least 30 minutes, or overnight.

Remove brownies from pan and remove parchment paper.

Cut the brownies.