1. Preheat oven to 350°F (175°C). Spray a 24-count mini muffin tin generously with non-stick baking spray or line with mini paper liners.

2. In a large mixing bowl, whisk together melted butter and granulated sugar until well combined and slightly glossy.

3. Add eggs one at a time, whisking vigorously after each addition until smooth and emulsified. Whisk in vanilla extract and peppermint extract.

4. Sift together cocoa powder, flour, salt, and baking powder. Add to the wet mixture and gently fold with a rubber spatula just until no dry streaks remain. Don’t overmix.

5. Fold in semi-sweet chocolate chips until evenly distributed throughout the batter.

6. Using a small cookie scoop (1 tablespoon size), fill each mini muffin cup about 2/3 full. Tap pan gently on counter to release air bubbles.

7. Bake for 22-25 minutes, rotating pan halfway through, until edges are set and a toothpick inserted in the center comes out with moist crumbs (not wet batter).

8. Let brownies cool in the pan for 10 minutes, then carefully remove to a wire cooling rack. Cool completely before frosting (about 45 minutes to 1 hour).

9. Make the frosting: Beat softened butter with a mixer on medium-high speed for 2-3 minutes until light and fluffy.

10. Add powdered sugar 1/2 cup at a time, beating on low speed until incorporated, then increase to medium-high and beat for 2 minutes. Add peppermint extract, salt, and 2 tablespoons heavy cream. Beat until fluffy and smooth. Adjust consistency with additional cream if needed.

11. Transfer frosting to a piping bag fitted with a star tip. Pipe a swirl of frosting on top of each cooled brownie bite.

12. While frosting is still soft, immediately sprinkle crushed candy canes over each brownie bite. Let set at room temperature for 15-30 minutes before serving.