Start by preheating your oven to 350 degrees Fahrenheit. Line an 8×8 inch square baking pan with parchment paper, leaving a little bit of overhang on the sides so you can easily lift the brownies out later. Lightly grease the parchment with a bit of butter or cooking spray to ensure nothing sticks.
In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition to ensure the batter is smooth. Stir in the alcohol-free vanilla extract until the mixture is glossy.
Sift the cocoa powder, all-purpose flour, and salt into the wet ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix at this stage, as overmixing can lead to a cake-like texture rather than the desired fudgy consistency.
Gently fold in the semi-sweet chocolate chips. These will melt slightly during the baking process, creating little pockets of extra chocolate throughout the brownies. Pour the batter into your prepared baking pan and smooth the top with your spatula.
Place the pan in the center of the oven and bake for 25 to 30 minutes. You want to look for the edges to be set while the center remains slightly soft. A toothpick inserted into the center should come out with a few moist crumbs attached, but not wet batter.
Allow the brownies to cool in the pan for about 10 minutes. While they are still warm but not hot, sprinkle the crushed candy canes evenly over the top. If you like, drizzle melted white chocolate over the candy canes to help them stay in place and add an extra layer of sweetness. Let them cool completely before slicing into squares.
