Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch baking pan with parchment paper, leaving a slight overhang on the sides to make it easier to lift the brownies out once they are baked. Lightly grease any exposed sides of the pan with a bit of butter or oil.
In a large mixing bowl, combine the melted butter and granulated sugar. Whisk them together until the mixture is smooth and well combined. Add the eggs one at a time, beating well after each addition. Stir in the alcohol-free vanilla extract and the peppermint extract until the fragrance is evenly distributed.
Sift the cocoa powder, all-purpose flour, and salt into the wet ingredients. Using a spatula, gently fold the dry ingredients into the batter. Be careful not to overmix, as this can make the brownies tough. Stop folding as soon as you see no more streaks of flour.
Fold in the semi-sweet chocolate chips and half of the crushed candy canes. The chocolate chips will create little pockets of melted chocolate, while the candy canes inside the batter will melt slightly, infusing the brownies with peppermint flavor throughout.
Pour the batter into the prepared baking pan and spread it evenly with a spatula. Sprinkle the remaining crushed candy canes over the top. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let the brownies cool completely in the pan before lifting them out and slicing into squares.
