Preheat oven to 325°F.

In a medium bowl, combine flour, cocoa powder, baking powder, and salt. Set aside.

In a microwave-safe bowl, add butter and chocolate chips. Heat on medium-high at 1-minute intervals, stirring after each minute, until butter and chocolate are combined. Set aside.

In the bowl of a stand mixer with the paddle attachment, add eggs, brown sugar, and granulated sugar. Whip on high for about 4 minutes, until mixture becomes light in color and frothy.

Add vanilla to egg and sugar mixture and mix on low. Pour melted chocolate and butter mixture into the egg and sugar mixture and mix on low. Scrape down bowl and mix another 30 seconds.

Scrape down bowl and, with mixer on low, slowly add dry ingredients. Scrape down bowl after all are incorporated, and mix for 10 seconds.

Scoop cookie dough onto baking sheet in 2-tablespoon mounds, about 2 inches apart. Bake for 11–13 minutes.

For the chocolate ganache:

Place bittersweet chocolate in a heat-safe bowl. Set aside.

Add heavy cream to a small, heavy-bottomed pot and turn on burner to medium.

Watch closely. Once cream just comes to a boil, immediately remove from heat and pour over chocolate. Let sit for 1 minute, then whisk until cream and chocolate are combined.

Place candy canes in a plastic bag, seal bag, and smash with a rolling pin, or grind in a food processor. Set aside.

After ganache has cooled, pour into a piping bag and drizzle over each cookie. Sprinkle crushed candy canes generously over brownie cookies.

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