Instructions

• Preheat your oven to 350°F (175°C). Line your 8x8 inch baking pan with parchment paper, leaving some overhang for easier removal later.
• In a medium saucepan over low heat, melt the 1 cup unsalted butter and 6 ounces chopped dark chocolate together, stirring until smooth. Remove from heat and let it cool slightly.
• Once the chocolate mixture has cooled, whisk in 1 cup granulated sugar, 3/4 cup packed brown sugar, and 1 teaspoon vanilla extract until well combined. Add the 3 large eggs, one at a time, whisking until fully incorporated.
• Fold in 1 cup all-purpose flour and 1/2 cup semi-sweet chocolate chips using a spatula until just combined. Be careful not to overmix!
• Spread the brownie batter evenly into the prepared baking pan. Set aside while you prepare the cheesecake layer.
• In a large mixing bowl, beat the 8 ounces cream cheese and 1/2 cup unsalted butter together until smooth and creamy. Add 1 large egg, 1 cup granulated sugar, 1/4 teaspoon salt, 1/2 teaspoon vanilla extract, and 1 cup creamy peanut butter. Mix until fully combined and silky.
• Pour the peanut butter cheesecake mixture over the brownie layer in the pan. Use a spatula to spread it evenly. Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
• Once baked, remove the pan from the oven and let it cool completely in the pan on a wire rack. Once cooled, lift the bars out using the parchment paper overhang and cut into squares.