Preheat oven to 350.
Line an 8x8 baking dish with parchment paper (spraying pan with oil so the paper stocks).
In a blender, add the eggs, maple syrup, melted coconut oil, almond milk, almond butter, banana, peppermint extract and vanilla extract. Blend until fully incorporated.
Next, add almond flour, cacao powder, and baking soda. Blend until lightly incorporated, about 30 seconds.
Use a spatula to scrape down the sides.
Add the chocolate chips to the blender and mix with spatula.
Pour contents into the baking dish.
Shake the dish gently until the batter is even.
Bake 24-25 minutes.
Remove from oven and let cool completely.
Once cool, melt chocolate chips in microwave in 30 second intervals.
Crush candy cane and sprinkle on top of brownies; then drizzle chocolate on top.
Cut into 16 small squares and enjoy!
Store in an air tight container for up to one week!!!!