Preheat the oven 350 degrees. Line a 9x13 baking pan with parchment paper.
Melt butter and add to a large mixing bowl. Add sugar, brown sugar, vanilla extract, and peppermint extract. Mix together until all ingredients are fully incorporated. Add coffee and then mix in the eggs, one at a time.
In a separate bowl, combine flour, baking powder, salt, cocoa powder, and espresso powder. Whisk together and add to the butter/sugar mixture. Fold together until just combined (batter will be thick).
Pour batter into baking pan and even out batter with a spatula/spoon to ensure batter is evenly spread throughout the pan. Bake for 45-50 minutes. Allow brownies to cool completely before moving to the next step.
Melt white chocolate according to the package's instructions. Drizzle white chocolate on top of brownies and top with crushed candy canes.
Refrigerator for 15 minutes to allow white chocolate to set.