**Preheat the oven** Preheat your oven to 350°F (175°C). Line an 8x8-inch or 9x9-inch baking pan with parchment paper or grease it lightly.

**Combine wet ingredients** In a mixing bowl, whisk together the melted butter and sugar until well combined. Stir in the eggs one at a time, then add the vanilla extract.

**Add dry ingredients** In a separate bowl, whisk cocoa powder, flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, stirring just until no streaks remain. Do not overmix.

**Fold in candy canes** Gently fold in the crushed candy canes, reserving a small handful for topping if desired.

**Bake** Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle extra crushed candy canes on top if you like. Bake for 20–25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (not raw batter). Avoid overbaking.

**Cool and garnish** Let the brownies cool in the pan for at least 15 minutes before lifting them out using the parchment edges. Drizzle with melted chocolate or frost as desired. Slice and serve.