Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan with butter or cooking spray, and optionally line it with parchment paper.

In a microwave-safe bowl, combine the butter and chocolate. Melt together in the microwave for about 30 seconds at a time, stirring in between until smooth.

Add granulated sugar to the melted chocolate mixture and whisk until well combined. Then crack in your room temperature eggs one at a time, stirring vigorously.

Sift the cocoa powder and flour into the chocolate mixture. Gently fold until just combined, being careful not to overmix.

Pour the brownie batter into the prepared baking pan and bake for 25-30 minutes, until edges are firm but center is still slightly soft.

Once cooled, melt white chocolate in a microwave-safe bowl and spread it over the cooled brownies.

Sprinkle crushed candy canes over the melted white chocolate before it sets, then let it cool either at room temperature or in the fridge.

After at least an hour in the fridge, lift the brownies out using the parchment overhang and slice into squares using a warm knife.