Preheat the oven to 350 degrees. Lightly grease a 9x9-inch baking pan and line with parchment paper; set aside.
Place all brownie ingredients except chocolate chips in a blender. Blend until smooth, and then fold the chocolate chips into the batter. Pour into the prepared baking dish.
Bake for 20-30 minutes until brownies are set up and a toothpick tests clean. (Baking times vary based on your oven. Start checking your brownies at 20 minutes and add about 5 minutes at a time as needed until done.)
Allow brownies to cool while you prepare the ganache.
Make the ganache:
Place the chocolate pieces in a large bowl; set aside.
Heat cream in a small saucepan over medium-high heat until it starts to bubble. Remove the cream from the heat and immediately pour into the bowl with the chocolate, stirring until completely melted, mixed, and glossy. Allow to cool for a few minutes until just thick enough to spread. (The longer the ganache cools, the thicker it will become.)
Using a knife or offset spatula, spread the ganache over the brownies. Depending on how thick you want the ganache to be, you may have some extra ganache leftover. Sprinkle with the crushed peppermint candies.
Place the pan of brownies in the refrigerator to allow the ganache to fully cool and set. Remove from fridge and cut into 16 bars. Store leftover brownies in an airtight container in the refrigerator.