Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking pan.

Combine the butter with both white and brown sugar in a microwave-safe bowl and microwave in 30-second intervals until melted and glossy.

Whisk in the eggs, vanilla extract, and peppermint extract until slightly frothy.

Sift in the Dutch process cocoa powder and salt, stirring until just combined.

Gently fold in the chocolate chips and pour the batter into the prepared pan.

Bake for approximately 25 minutes or until the edges look set while the center remains slightly undercooked.

Crush some candy canes in a Ziploc bag to prepare the topping.

Beat together cream cheese and butter, then gradually add powdered sugar and peppermint extract, mixing in heavy cream until light and spreadable.

Once cool, frost the brownies with the cream cheese frosting and sprinkle with crushed candy canes.

For optional chocolate drizzle, melt chocolate chips with a splash of heavy cream, drizzle over the frosted brownies, and add more crushed candy canes.