Preheat the oven to 350°F (175°C).
Prepare the brownie batter according to the package instructions.
Fold in the crushed candy canes into the brownie batter.
Pour the brownie batter into a greased baking dish.
Bake the brownies for 20-25 minutes or until a toothpick comes out with a few moist crumbs.
Let the brownies cool completely before cutting them into square pieces.
Melt the white chocolate chips with heavy cream in a microwave-safe bowl in short intervals.
Dip each brownie piece into the melted white chocolate and let the excess drip off.
Sprinkle crushed candy canes on top of each dipped brownie for decoration.
Place the finished brownie bombs on a parchment-lined tray and refrigerate until set.
