1. Preheat oven to 350 degrees.
2. Line a 9 x 9 or 8 x 8 pan with aluminum foil or parchment paper. Lightly spray with cooking spray or grease with butter. Set aside.
3. Add butter to a medium saucepan and cook over medium heat until light brown / caramel in color. 5-10 minutes. Make sure to keep and eye on it so butter does not burn. It also helps to use a light colored saucepan for this.
4. Pour browned butter into a large bowl along with both sugars, cocoa powder, salt, instant coffee granules and baking powder. Stir until combined and allow to rest for 5 minutes or until the mixture has cooled down.
5. Stir in the eggs and vanilla and mix until batter has a nice sheen to it.
6. Fold in the flour and stir until combined. (Do not over mix)
7. Pour the batter into the prepared pan and bake for 20-25 minutes or until the top is set and a toothpick comes out clean.
8. Allow the brownies to cool completely.
9. Once cool top with the chocolate ganache.
10. Sprinkle with the crushed candy canes.
11. Cut into 9 brownies and serve.

Chocolate Ganache

1. In a small saucepan add the chocolate chips and heavy cream. Whisk until smooth and melted, set aside.