Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan by greasing it or lining it with parchment paper.

Melt ½ cup of unsalted butter in a medium saucepan over low heat, stirring gently until fully melted and slightly cooled, then mix in 1 cup of sugar until glossy.

Incorporate 2 large eggs one at a time into the butter-sugar mixture, whisking vigorously after each addition until the mixture is smooth and thick.

Sift together ½ cup of cocoa powder, ½ cup of all-purpose flour, and ¼ teaspoon of salt, then gently fold into the wet mixture until just combined.

Fold in ½ cup of crushed peppermint candies, reserving a couple of tablespoons for topping, until evenly distributed.

Pour the batter into the prepared pan, sprinkle with reserved crushed peppermint candies, and bake for 25-30 minutes.

Let the brownies cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before cutting into squares.