• Preheat oven to 350°F. Prepare an 8x8 inch pan by lining with overlapping sheets of parchment paper This will make it easier to lift the brownie out when it's done.
• In a large, heat-safe bowl, microwave butter and chocolate at 30 second intervals, whisking each time until melted and smooth.
• To the chocolate/butter mixture, add sugar, instant coffee, vanilla extract, peppermint extract and eggs. Whisk together until smooth and well incorporated.
• In another bowl, sift together the cocoa powder, flour and salt. Add to the wet mixture and fold together until just incorporated. Do not overmix. The batter will be thick & sticky. Mix in the chocolate chips.
• Spoon batter into your prepared pan and bake for 18-20 minutes until the top is just set and the edges look a bit puffed. These should be fudgy, so try not to overbake them.

For Fudge Topping

• Meanwhile, in a small bowl, melt chocolate and heavy cream for your topping by microwaving for 30 second intervals, stopping to mix until shiny and smooth.
• Once melted, add the marshmallow fluff and mix well until the mixture is uniform. Set aside to cool slightly.
• When the brownie is ready, remove from oven and allow to cool for about 20 minutes. Once cooled, pour the truffle topping over the brownie, smoothing out evenly over the top. Sprinkle with candy cane pieces.
• Refrigerate for 30 minutes to 1 hour until the topping is set. This will make it easier to cut and get pretty pieces.
• Remove from the refrigerator and cut into squares. If you want to garnish even further, drizzle or pipe the squares with melted semi-sweet chocolate before moving onto a serving platter.