Preheat oven to 325 degrees F. Line 8x8-inch baking pan with parchment, leaving 2-inch overhang.

In large mixing bowl whisk eggs with oil and water until well combined.

Add brownie mix, stir until batter comes together, and pour into baking pan. Bake 25-30 minutes, until edges have set. Let cool to room temperature.

For bark topping, with double boiler or in 20-second bursts in microwave in microwave-safe bowl, melt white chocolate with 1-½ teaspoons coconut oil and peppermint extract until liquid. Pour mixture over cooled brownies and spread chocolate in even layer.

Melt dark chocolate and ¼ teaspoon coconut oil until smooth and fluid. Drizzle lines of dark chocolate over white chocolate and create swirls using skewer or butter knife.

Immediately after swirling, sprinkle crushed peppermint candy over top. Allow to fully set before slicing.