Preheat oven to 350ºF and prepare a 9 x 13 pan by lining it with parchment paper.
Melt the chocolate and butter together in a double boiler and mix until smooth.
Add your date syrup and peppermint extract to the chocolate-butter mixture and mix until well-combined.
In a large bowl, add all your dry ingredients (except for the crushed candy canes) and mix well.
Add your chocolate-butter mixture to the dry ingredients, add your eggs, and then mix until smooth.
Bake the brownies in the center of the oven for 15 minutes, then sprinkle the crushed candy canes over the top of the brownies and bake for 15 more minutes (or until the edges are set and a toothpick inserted into the center comes out clean).
Let the brownies cool for at least 2 hours before cutting and serving.
