1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.

2. In a heatproof bowl melt butter and semi-sweet chocolate together until smooth, then let cool slightly.

3. Whisk together sugars, eggs, and vanilla until combined and slightly fluffy.

4. Pour cooled chocolate mixture into sugar mixture and whisk until glossy.

5. Sift flour, cocoa powder, and salt into wet ingredients and fold gently until no streaks remain.

6. Spread batter into prepared pan and bake for 22-25 minutes until a toothpick has moist crumbs.

7. Allow brownies to cool completely in the pan at room temperature.

8. Melt white chocolate chips in the microwave in 20-second intervals until smooth, stir in peppermint extract.

9. Spread melted white chocolate over cooled brownies and sprinkle with crushed candy canes.

10. Refrigerate for 20-30 minutes until the bark is firm, then lift out and cut into squares.