Preheat the oven to 350 degrees. Grease an 8x8-inch glass baking dish with nonstick cooking spray.
In a large, microwave-safe mixing bowl, add the chopped baking chocolate, butter, and 1 cup of the chocolate chips. Microwave on high for 112 minutes. Whisk the melted butter into the melted chocolate.
Whisk the sugar, vanilla, flour, cocoa powder, and salt into the butter-chocolate mixture. Whisk the eggs and instant coffee granules into the batter. Whisk for about 1 minute, or until the batter is smooth. Fold in the remaining 1 cup chocolate chips and the 4 drops of peppermint extract.
Pour the batter into the greased baking dish. Bake in the preheated oven for 30 to 35 minutes until a toothpick inserted in the center comes out clean. Let coolfor about 10 minutes before adding the
While the brownies are baking, add the white chocolate chips, drop of peppermint extract and oil to a double boiler. Turn the heat on medium-low and stir the white chocolate as it melts.
Add the candy canes to a plastic baggie and pound them with a rolling pin, hammer or potato masher.
Once the brownies have cooled, spread the white chocolate layer of the top and then sprinkle on all the peppermint pieces and 'snow.' Chill in the fridge for at least an hour to allow the white chocolate bark to set.
Slice and serve Peppermint Bark Brownies.