Preheat and Prepare:

1. Preheat your oven to 350°F (175°C).
2. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

Melt Chocolate and Butter:

1. In a medium saucepan, melt the dairy-free dark chocolate chips and dairy-free butter over low heat, stirring frequently until smooth.
2. Remove from heat and let it cool slightly.

Mix Wet Ingredients:

1. In a large bowl, whisk together the granulated sugar, light brown sugar, brewed coffee, vanilla extract, and peppermint extract.
2. Add the melted chocolate mixture and stir until well combined.

Add Dry Ingredients:

1. Sift in the flour, cocoa powder, baking powder, and salt.
2. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.

Bake:

1. Pour the batter into the prepared baking pan and spread it evenly.
2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Cool:

1. Allow the brownies to cool completely in the pan on a wire rack.
2. Once cooled, lift the brownies out of the pan using the parchment paper overhang and cut into squares.

Serve:

1. Serve the brownies as is, or with a dusting of powdered sugar or a drizzle of melted chocolate if desired.
2. Enjoy these gooey, fudgy brownies with a crinkle top and the perfect blend of chocolate, coffee, and peppermint flavors!