In a medium saucepan over low heat, melt the butter. Remove the pan from the heat and whisk in the sugar and vanilla. Set the pan aside to cool.

In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. Stir to combine.

When the butter mixture is cool enough to touch, whisk in the eggs until smooth, then whisk in the dry ingredients until smooth.

Spread the brownie batter in the prepared pan, and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the brownies to cool completely before frosting.

To make the frosting, beat the butter on medium speed until fluffy. Add the powdered sugar and mix until combined. Add the milk, peppermint extract, food coloring, and salt, and beat until smooth. Spread the frosting evenly over the cool brownies, going all the way to the edges of the pan.

To make the ganache, combine the chocolate and heavy cream in a medium microwave-safe bowl. Microwave for 30 seconds, then stir. Repeat until the mixture is smooth and glossy. Pour the ganache over the frosting and gently smooth evenly over the top, going all the way to the edges of the pan. Sprinkle with crushed candy canes and chill until ready to serve.

Before cutting, use the parchment paper to help lift the brownies out of the pan. Use a large knife to cut into 25 squares (5 rows x 5 columns). I think these taste good at room temperature, but they’re even better cold.