• Preheat the oven to 350°F.
• Line a 9x13 with foil and spray with cooking spray, set aside.
• In a medium-sized bowl add the butter and chopped chocolate.
• Microwave for 30 seconds, stir. Microwave for another 30 seconds, stir.
• Start microwaving at 15-second intervals stirring in between until the mixture is melted.
• Stir in the vanilla and set aside.
• In the bowl of a stand mixer with the paddle attachment add the flour, sugar, brown sugar, cocoa powder, baking soda, and salt, stir to combine.
• At low speed add in the eggs one at a time until mixed in.
• Turn the mixer on medium and let it mix for 2 minutes, scrape down the sides.
• Turn the mixer on low and slowly stream in the melted chocolate mixture until combined.
• Add the chocolate chips and just mix them in so they are incorporated through the batter.

This mixture will be very thick.

• Press the brownie batter into the bottom of the baking dish, I find using my hands to spread it out easiest.
• Bake for 25-30 minutes until the top is set, no longer glossy, and the edges slightly puff up.
• You can take an internal temperature, if the brownies are 165°F they are done.
• Let cool on a wire rack completely.
• Once the brownies are cooled, make the topping by placing the cream cheese in a large bowl.
• With an electric hand mixer beat it until smooth.
• Add the powdered sugar, and mix until smooth.
• Add the peanut butter and vanilla, mix until smooth.
• Fold in the whipped topping until smooth and there are no streaks left, this can take a couple of minutes.
• Smooth the peanut butter mixture on top of the brownies.
• Cover and place in the fridge for at least 4 hours or overnight.
• Use the foil to help lift the brownies out of the pan.
• Cut into bars and drizzle with optional melted chocolate bark.
• Serve as is or with your favorite toppings such as whipped cream, chopped peanuts, chocolate chips, or Reese’s pieces!
• ENJOY!