2/3 cup oil
2/3 cup Dutch-process cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 large eggs
1 1/3 cups powdered sugar
2/3 cup dark brown sugar
1/8 teaspoon peppermint oil
3 candy canes, crushed
Heat oven to 325°. Grease a 9x9 baking pan and line the bottom with parchment paper, allowing some to hang over the sides.
Heat the oil in the microwave until warm, then add the cocoa powder and whisk until combined. Set aside. Place the flour, salt, and baking powder in a small bowl. Set aside.
In a larger bowl, beat the eggs and both sugars until light and airy. Stir in the peppermint oil. Add the cocoa mixture and dry ingredients, alternating in two to three additions until all ingredients are fully combined and the mixture is smooth.
Transfer to the prepared baking pan and bake for 15 minutes. Remove from the oven and sprinkle the crushed candy canes on top, then bake for another 10 minutes, until the brownies start to pull away from the edges. (FYI: A knife inserted in the middle will not come out clean.)