Preheat the oven to 350 degrees F.

Spray a 9 inch square pan with Baker’s Joy Non-Stick Baking Spray and line with parchment paper.

In a small bowl, add the Crisco All-Vegetable Shortening and chocolate. Heat in the microwave in 30 second increments until fully melted. Set aside.

In a large bowl, add the sugars, eggs, salt, vanilla, and peppermint extract. Using an electric hand mixer, beat on high speed for about 3-4 minutes until the mixture is pale in color and has doubled in size.

While mixing on low speed, slowly pour in the Crisco, chocolate mixture and mix until fully combined.

Then, add the flour and cocoa powders, and mix on low speed until fully combined.

Scrape down the bowl with a rubber spatula, then transfer the brownie batter into the prepared pan and smooth out the top with an offset spatula.

Bake the brownies for about 30 minutes or until shiny & crackly on top and a toothpick inserted comes out clean.

Allow the brownies to cool completely before adding the bark topping.

In a medium bowl, add the dark chocolate, 1 tablespoon Crisco All-Vegetable Shortening, and ½ teaspoon peppermint extract. Heat in the microwave in 30 second increments until fully melted. Set aside.

In a separate medium bowl, add the white chocolate, 1 tablespoon Crisco All-Vegetable Shortening, and ½ teaspoon peppermint extract. Heat in the microwave in 30 second increments until fully melted.

Pour the chocolate mixtures onto the cooled brownies in small pools, alternating between the two. Use a toothpick to swirl them together, then top with crushed candy cane pieces.

Place the brownies in the fridge to set, then cut into squares and enjoy!