Preheat oven to 350 F. Line a 9x13" pan with foil and grease the foil. Set aside.

Roughly chop baking squares and 1 cup of butter. Place them in a microwave-safe bowl. Melt in 30-45 second intervals, stirring in between, until melted and smooth. Set aside.

In a stand mixer or with electric beaters, beat eggs for about 3 minutes until thick and frothy.  Add sugar and vanilla and beat to combine, then add in the reserved melted chocolate and butter combination. Combine flour and baking powder and whisk into brownie batter by hand until just combined. Pour into the prepared pan. Bake for 20-25 minutes. Test with a toothpick for doneness and don’t over bake! When a toothpick comes out clean, cool on a cooling rack. When completely cool, place the pan in the refrigerator to chill (this makes spreading the peppermint icing easier).

Combine all frosting ingredients and beat until light and fluffy. Add extra milk by teaspoonful if you need a little more. Spread evenly over cooled/chilled brownies and place back in the fridge to chill again while you do the final step.

Place chocolate chips and butter in a microwave-safe bowl and melt in 30 second intervals until smooth.

Set aside for a few minutes, stirring occasionally, so it can cool off just a bit. Quickly spread on top of brownies. You need to work quickly so the chocolate glaze doesn't melt the peppermint frosting.

Sprinkle the crushed candy canes on top and return to the fridge until chocolate is set on top.

Remove from fridge a few minutes before cutting into squares. Enjoy!