1-Cream together the 225 grams unsalted butter, 150 grams granulated sugar, and 165 grams packed light or dark brown sugar until light and fluffy.

2-Add the 1 large egg, 1 teaspoon pure vanilla extract, and 1 teaspoon peppermint extract, mixing until fully combined for a rich base.

3-In a separate bowl, whisk together the 250 grams all-purpose flour, 60 grams unsweetened natural cocoa powder, 1 teaspoon baking soda, 1 teaspoon espresso powder or instant coffee granules, and 1/2 teaspoon salt.

4-Gradually mix the dry ingredients into the wet mixture until incorporated, then beat in the 170 grams semi-sweet chocolate chips; the dough will be thick and sticky.

5-Chill the dough in the refrigerator for at least 3 hours to develop flavor and prevent spreading during baking this step is essential for optimal texture.

6-Press the chilled dough evenly into a 9×13 inch baking pan.

7-Bake in a preheated oven at 350°F until the edges are set and the center is soft but baked through, about 25-30 minutes.

8-Let the bars cool completely, then melt the 150 grams white chocolate and spread it evenly over the cooled bars.

9-Sprinkle about 60 grams crushed candy canes over the white chocolate.

10-Refrigerate the bars to allow the white chocolate to set before cutting into squares.