Preheat oven to 350 degrees F. Line a 9x13 pan with parchment, or spray with nonstick cooking spray.

Melt chocolate: Roughly chop the chocolate baking squares and place them in a microwave-safe bowl. Cut the butter into tablespoon pieces and place in the bowl with the chopped baking chocolate. Melt the chocolate and butter in 30 second intervals, stirring in between, until melted and smooth. Set aside.

Wet ingredients: In another bowl, beat eggs for about 3 minutes until frothy. Add the sugar and vanilla and beat. Add melted chocolate mixture that you set aside.

Combine flour and baking powder and gently stir into the brownie batter just until combined. Pour batter into prepared 9×13 pan.

Bake for 23-27 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely before frosting.

Peppermint Frosting: Combine all frosting ingredients and beat until light and fluffy. Add a little bit more milk to thin the frosting if needed. Gently spread the frosting over the cooled brownies.

Chocolate Glaze: Place chocolate chips in a microwave-safe bowl and cook in 30 second intervals, stirring after each time, until smooth. Drizzle the chocolate over the brownies and sprinkle crushed candy canes on top.