Preheat your oven to 350°F (175°C).
Melt the butter in a saucepan over medium heat.
Stir in the granulated and brown sugar until well combined.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and cocoa powder.
Mix in the all-purpose flour and salt until just combined.
Fold in the chocolate chips and half of the crushed candy canes.
Pour the batter into a greased 9x13 inch baking pan.
Bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
Let the brownies cool completely in the pan.
Prepare the filling by whipping the heavy cream until soft peaks form.
In a separate bowl, mix the cream cheese with the remaining crushed candy canes until smooth.
Fold the whipped cream into the cream cheese mixture gently.
Cut the cooled brownies into small squares.
Scoop out the center of each brownie square to create a little cavity.
Fill each brownie square with the cream cheese filling.
Top each brownie bomb with more crushed candy canes.
Chill the brownie bombs in the refrigerator for at least 30 minutes before serving.
