Preheat oven to 350 degrees. Line the bottom of a 9x13 inch cake pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease or spray foil with non-stick spray. (For thicker brownies, use an 8x11.5 cake pan and add an additional 5 minutes to cook time.)
Melt chocolate and butter in a large microwave-safe bowl. Whisk in sugar until all combined. Stir in eggs one at a time until just blended. Stir in flour and next 4 ingredients. Pour mixture into prepared pan. Top with white chocolate chips and peppermint crunch chips.
Bake at 350 degrees for 25 to 30 minutes or until wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours) before frosting.
Lift brownies from pan using foil as handles. Gently remove foil. Spread Cream Cheese Frosting* on top of brownies. Cut into squares. Store in refrigerator.