Preheat your oven to 180°C (356°F) and line a small baking tray with parchment paper, greasing it lightly.

In a saucepan, melt the vegan butter over low heat, then stir in soy milk, sugar, and vanilla until combined.

Add chopped chocolate to the melted mixture off the heat and mix until melted and combined.

In a separate bowl, sift flour, cocoa powder, and salt. Mix thoroughly using a whisk.

Combine dry ingredients with wet mixture gently until just combined without overmixing.

Transfer batter to the prepared tray and bake for about 20 minutes until crackly on top.

Cool the brownies in the tray for about 15 minutes before transferring to a wire rack.

Melt remaining chocolate for the ganache and stir in peanut butter until smooth.

Pour the ganache over the cooled brownies and spread evenly.

Refrigerate for at least 1 hour to set before slicing.