Fill a medium saucepan with about 1.5-2" of water and place over low heat. Place the coarsely chopped semi-sweet chocolate in a small bowl and set bowl on top of saucepan. Stir chocolate occasionally until fully melted. Set chocolate aside to cool slightly.

In a medium bowl, whisk together sugar, eggs, vanilla, salt, and baking powder. Add the melted chocolate and stir until fully combined.

Add flour and vegetable oil; stir until fully combined.

Transfer batter to a greased 8"x8" pan and bake at 350 for 26-30 minutes, or until brownies are done. Set pan aside to cool.

Fill a medium saucepan with about 1.5-2" of water and place over low heat. Place the coarsely chopped white chocolate in a small bowl and set bowl on top of saucepan. Stir chocolate occasionally until fully melted.

Remove chocolate from heat and stir in peppermint extract (optional).

Pour white chocolate over brownies and use an offset spatula to spread chocolate evenly.

Sprinkle crushed candy canes across top of melted chocolate; lightly press candy canes into chocolate.

Set aside for 2-3 hours or until fully cooled. (You can cool these in the refrigerator to speed up the process.) Cut into squares and serve.