Preheat the oven to 350°F and line an 8x8-inch baking dish with parchment paper. Set to the side.

In a large mixing bowl, melt ½ cup plant-based butter and allow to cool.

Once cooled add 1 cup sugar, 2 eggs, 1 teaspoon vanilla, and ½ teaspoon peppermint extract. Whisk to combine the wet ingredients.

Over the wet ingredients sift, ¾ cup flour, ½ cup cocoa powder, and ¼ teaspoon salt.

Fold the dry ingredients into the wet ingredient mixture until combined. Add ¼ cup chocolate chips and fold into the brownie batter.

Pour the batter into the prepared 8x8-inch baking dish and bake for 25 minutes.

Remove from the oven and allow to cool while you make the peppermint ganache.

In a medium-sized mixing bowl add 1 cup dairy-free chocolate chips.

In a microwave safe liquid measuring cup heat ¼ cup non-dairy milk in the microwave for about 45 seconds.

Pour the hot non-dairy milk over the chocolate chips and let sit for 5 minutes. Stir to mix the non-dairy milk and dairy-free chocolate chips.

Heat an additional 10-15 seconds if the chocolate chips do not all melt into the dairy-free milk. Add ¼ teaspoon peppermint extract and stir to combine.

Pour the ganache over the brownies and spread to frost.

Sprinkle the top with crushed peppermint candy canes and slice to serve.