Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or aluminum foil, lightly greasing it.

In a mixing bowl, whisk together the eggs until well combined. Add melted butter, brown sugars, granulated sugar, vanilla extract, and peppermint extract. Mix until smooth.

In a separate bowl, sift together the flour, cocoa powder, and salt. This helps distribute dry ingredients evenly.

Gently fold the dry mixture into the wet mixture until just combined. Avoid overmixing to keep the texture fudgy.

Fold in the chocolate chips, then spread the brownie batter into the prepared pan, smoothing the surface.

Bake in the preheated oven for 25-28 minutes, checking with a toothpick for doneness.

Allow the brownies to cool in the pan for 10-15 minutes. Melt the white chocolate chips and coconut oil in intervals until smooth.

Pour the melted white chocolate over the cooled brownies and sprinkle with crushed peppermint candies. Chill in the fridge for at least 30 minutes.

Once set, remove the brownies from the pan and slice into squares.