Whisk together 2 tbsp of espresso and ¼ c water until combined in a small bowl and set aside
Preheat oven to 350° and spay a 9x13 baking pan with baking spray
Melt the butter in a microwave-safe bowl following the directions on your microwave.
Using a large bowl, whisk together the melted butter, oil, and sugars
Whisk in the eggs and peppermint extract
Using a another large bowl whisk together the flour, cocoa, salt and baking powder
Gradually whisk in the dry ingredients into the wet ingredients.
Fold in the chocolate chips
Pour batter into the baking pan and sprinkle 1 c of the crushed peppermint candy on top
Bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean
Allow to cool completely
DIRECTIONS TO MAKE THE CANDY CANE FROSTING
Using a standing mixer, beat the butter, powdered sugar, heavy whipping cream and peppermint extract until light, creamy and stiff peaks form.
Fold in the crushed peppermint candy
Spread frosting evenly over the brownies