PREPARE THE BROWNIE BATTER

1. Preheat the oven to 350°F and grease and line an 8×8 inch square metal baking pan with parchment paper, leaving a slight overhang on each side for easy removal.
2. Add the butter and chocolate (chopped or broken into pieces) to a heat safe bowl and place on the stove over a pot with 1-2 inches of simmering water.
3. Melt the butter and chocolate, stirring occasionally until smooth and fully combined.
4. Remove the bowl from the heat and stir in the espresso powder. Allow the mixture to cool while you mix the eggs and sugar.
5. Add the eggs, light brown sugar, and granulated sugar to a large mixing bowl and vigorously whisk together for ~ 2 minutes until the mixture appears pale and creamy.
6. Stir in the vanilla and peppermint extracts.
7. Pour the chocolate and butter mixture into the bowl and whisk until combined.
8. Whisk together the gluten free 1:1 flour, cocoa powder, and salt and then fold into the batter with a rubber spatula just until no flour streaks remain.

BAKE THE BROWNIES

1. Pour the batter into the prepared pan and smooth to create an even layer.
2. Bake on the center rack of the oven for 20-25 minutes. A tester inserted should come out with moist, fudgy crumbs.
3. Remove from the oven and place on a wire rack.
4. Allow the brownies to fully cool in the pan before proceeding with the ganache.

MAKE THE GANACHE

1. Finely chop the chocolate and place in a heat safe bowl. Set aside.
2. Heat the heavy cream in a small saucepan on the stove over medium heat just until it is steaming and begins to bubble around the edges.
3. Immediately pour the cream over the chocolate and cover for 2 minutes.
4. Remove the cover and add the butter (cut into small pieces), peppermint extract, and salt.
5. Stir the mixture until completely smooth and creamy.
6. Pour the ganache over the cooled brownies and spread evenly.
7. Allow the ganache to set for 5-10 minutes and then sprinkle the crushed peppermint candies/candy canes over the ganache to garnish.
8. Place the brownies in the refrigerator for 15-20 minutes to allow the ganache to set or leave at room temperature until the ganache is firm enough to slice.
9. Remove the brownies from the pan with the parchment paper, slice into squares, and enjoy!