1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang. Lightly grease parchment.

2. In a large bowl, melt butter and let cool slightly. Add sugar and whisk well. Beat in eggs one at a time, then stir in vanilla.

3. In another bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add dry ingredients to wet, mixing until just combined. Fold in chocolate chips.

4. Pour batter into prepared pan and spread evenly. Bake 25-30 minutes until a toothpick inserted in center comes out with moist crumbs. Cool completely in pan on a wire rack.

5. While brownies cool, crush peppermint candies in a sealed bag with a rolling pin until you have fine pieces and small chunks.

6. In a microwave-safe bowl, melt white chocolate in 30-second intervals, stirring after each, until smooth. Stir in peppermint extract and optional red food coloring.

7. Pour melted white chocolate over cooled brownies, spreading evenly. Immediately sprinkle crushed peppermint on top. Swirl gently with a toothpick if using food coloring.

8. Refrigerate for at least 30 minutes until white chocolate is set. Use parchment to lift brownies out, place on cutting board, and slice with a warm knife into squares.