To Make the Brownies

Preheat oven to 325 degrees and line a 9x9 inch metal baking pan with parchment paper.

In a large bowl, whisk together the sugar, cocoa powder, flour, xanthan gum, baking soda, salt, and cornstarch.

Make a well in the center and add the eggs. Beat the eggs and mix in the butter, oil, vanilla extract, and water. Mix until the dry ingredients are incorporated.

Transfer the batter to the prepared pan and bake at 325 degrees for 22-25 minutes. Cool completely in the pan before frosting. I often make my brownies the night before and then make the frosting in the morning.

To Make the Frosting

Add the white chocolate chips and 1 tablespoon heavy cream to a microwave-safe bowl. Heat on 50% power for 45 seconds. Stir well, until all the chocolate is melted and no lumps remain. Heat in additional increments of 10 seconds at 50% power as needed. Let the melted white chocolate cool for 5 minutes.

Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth and no lumps remain. Scrape down the bowl and add the slightly cooled white chocolate and mix until slightly combined.

Add the vanilla extract, peppermint extract, pinch of salt, powdered sugar, and heavy cream. Mix until all of the powdered sugar is incorporated, scraping down the bowl as needed. Then mix for 1 minute on medium speed (6 on my KA). (See notes for making the frosting pure white.)

Spread the frosting over the brownies in a smooth, even layer and top with the crushed candy canes. I use about 2/3 of this recipe for a really thick layer of frosting.

Chill the brownies before serving (for cleaner slicing) and serve at room temperature.