Preheat oven to 350 degrees Fahrenheit. Add butter to a saucepan and melt over medium-low heat. When fully melted, remove from heat.
Pour hot melted butter, olive oil, and sugar into a medium-sized bowl. Whisk for one minute, or until completely combined.
Add eggs and vanilla to the bowl and whisk for another minute.
Add dry ingredients (flour, Ghirardelli hot cocoa mix, and cocoa powder) to the bowl. Fold the dry ingredients into the wet ingredients until just combined.
Spray an 8x8 pan with cooking spray. Pour the brownie batter into the greased pan. Smooth it flat with a spatula.
Unwrap the Ghirardelli bark and, using a sharp knife, cut it into smaller pieces. Smash up some peppermint candy with a mallet.
Add the chopped peppermint bark to the brownie batter, sprinkling it evenly over the top.
Bake for 22-24 minutes. I’ve baked these in my regular oven and in my Ninja Foodi and right around the 23-minute mark is about perfect.
Remove from oven and immediately top with crushed candy cane pieces, sprinkling evenly over the brownies.
It’s a very important (but difficult ask!) that you let the brownies cool completely before attempting to cut.