Preheat oven to 350 degrees and prepare a 9" x 9" baking dish by spraying it lightly with cooking spray.

Cream together the sugar and butter.

Add the vanilla and eggs, mixing until well combined.

In a second bowl, whisk together the dry ingredients (cocoa powder, flour, salt and baking powder).

Combine the dry ingredients into the wet ingredients in 1/3 increments, stirring well between each increment.

Fold in 1/2 cup white chocolate peppermint chips before placing batter in the baking dish.

Bake the brownies for 25-30 minutes, or until the center of the brownies are firm when touched and the edges of the brownies are slightly crisp, just enough to pull away from the pan edge.

Allow the brownies to cool in the pan as the ganache is prepared.

To make the ganache, combine milk, butter and sugar in a saucepan over low to medium heat.

Stir milk and butter mixture frequently, until the butter is fully melted and the sugar is dissolved completely.

Remove the milk and butter mixture from the stove, then add in the vanilla and white chocolate chips.

Stir hot mixture until the chocolate melts completely.

Spread the white chocolate ganache over the top of the brownies, smoothing the chocolate.

Sprinkle the garnish portion of white chocolate peppermint bits over the ganache before it sets.

Allow bark to set completely before cutting the brownies and serving.

Enjoy!