Preheat the oven to 350°F (175°C).

Line an 8x8 or 9x9-inch baking pan with parchment paper, leaving a little overhang on two sides so you can lift the brownies out easily.

Lightly spray the parchment with nonstick spray or brush with a tiny bit of melted butter.

Pro tip: let the parchment hang over the edges — it makes lifting and slicing the brownies so much cleaner.

In a medium bowl, add melted butter and both granulated and brown sugar. Whisk until the mixture is smooth and the sugars begin to dissolve.

Add the eggs one at a time, whisking well after each addition so the batter becomes glossy.

Stir in the vanilla extract.

Pro tip: whisk briskly after each egg so the batter gets a little air and becomes shiny — that helps create a lovely brownie crust.

In a separate bowl, sift (or stir) together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder.

Give the dry ingredients a quick whisk so there are no lumps and everything is evenly distributed.

Pour the dry ingredients into the wet mixture in two additions. Fold gently with a spatula after each addition until just combined.

Scrape the sides and bottom of the bowl to make sure there are no pockets of flour. The batter should be thick and glossy — not overmixed.

Pro tip: fold, don’t beat — overmixing will develop the gluten and can make brownies cakier instead of fudgy.

Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.

Bake in the preheated oven for 22–28 minutes. Start checking at 22 minutes — a toothpick inserted into the center should come out with a few moist crumbs (not dry batter).

Rotate the pan halfway through baking if your oven has hot spots.

Pro tip: aim for slightly underbaked rather than overbaked for that perfect fudgy center — carryover heat will finish them as they cool.

Remove the pan from the oven and let it cool on a cooling rack for 15–20 minutes.

If using melted white chocolate: gently melt the white chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between bursts until smooth. Drizzle or spread over the slightly cooled brownies.

Sprinkle the crushed candy canes and holiday sprinkles over the white chocolate while it’s still tacky so they stick.

Pro tip: if your white chocolate seizes or gets grainy, stir in a teaspoon of neutral oil or a small splash of cream to smooth it out.

For clean slices, chill the pan in the fridge for 20–30 minutes after the topping sets.

Use the parchment overhang to lift the whole slab out of the pan. Place on a cutting board and use a sharp knife to cut into squares. Wipe the knife clean between cuts for neat edges.

Serve slightly warmed with a scoop of vanilla ice cream or simply as-is with a hot cup of coffee or cocoa.

Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 7 days. Freeze for longer storage — tightly wrapped, they keep well for up to 3 months.