Preheat your propane oven to 350°F. While the oven warms, grease a 8x8-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the melted butter and granulated sugar. Beat in the eggs one at a time, and then add the vanilla extract and half of the crushed candy canes. Mix until smooth and well combined, removing any lumps.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pro-tip: Don’t over mix the batter as air bubbles may cause the brownies to become more cakey than fudgy.
Pour the brownie batter into the prepared baking pan, spreading it evenly.
Place the pan in the preheated oven and bake for approximately 25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Remember, a slightly under baked brownie is the key to a fudgy texture!
Allow the brownies to cool in the pan for about 10 minutes, Top with the remaining crushed candy canes. Transfer brownies to a wire rack to cool completely. Once cooled completely, cut into 16 squares.