Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

Melt butter in a saucepan over low heat. Stir in sugar and cocoa until well combined.

Remove from heat and let cool slightly before adding eggs one at a time, mixing until fully incorporated.

In a separate bowl, whisk together flour, baking powder, and salt. Fold into the wet ingredients until just combined.

Gently mix in crushed candy canes, reserving some for topping. Pour batter into the prepared pan and smooth the top.

Bake for 25-30 minutes or until a toothpick inserted comes out with moist crumbs. Cool before slicing.