Chocolate Brownie Base:

1️⃣ Preheat the oven to 350°F / 180°C. Grease and line a 9″x5″ loaf pan, leaving the parchment paper extending over the sides to help remove later. If worried about sticking, use two pieces so all edges are covered with parchment. Secure with binder clips if desired. 🔥

2️⃣ In a small heatproof bowl over a double boiler (make sure the water does not touch the bowl), or in a heatproof bowl in the microwave, melt together the chocolate and butter. Use the microwave in 15-second increments, stirring after each. Mix until the chocolate is melted and the butter is incorporated. Remove from the heat and add the cocoa, mixing well to combine. 🍫

3️⃣ In a medium bowl, combine the egg, oil, granulated sugar, brown sugar, and vanilla. Whisk well until thickened and slightly lighter in color. Add the cooled chocolate mixture and mix until incorporated. 🍚

4️⃣ Add the flour and salt and mix with a rubber spatula until combined. 🌾

5️⃣ Transfer to the prepared pan, and smooth out well. Bang the pan on the counter several times to get it as flat as possible. Bake for 20 to 22 minutes, until the brownie looks set. Remove from the oven and, if desired, using a second loaf pan or the bottom of a drinking glass, gently press the brownie down a little if it has puffed up. Leave to cool completely in the pan. ⏲️

Peanut Butter Filling:

6️⃣ Place the butter, peanut butter, powdered sugar, vanilla, and salt in a medium bowl. Mix using an electric hand mixer on medium to high speed until the mixture is incorporated. It will go crumbly and look weird; do not freak out. You can do this step in a stand mixer fitted with the paddle or whisk attachment if you prefer. 🥜

7️⃣ Add the cream and mix to combine, then continue to mix until the mixture smooths out and becomes light, fluffy, and spreadable. If too firm, add extra cream a teaspoon at a time until smooth enough. 🥛

8️⃣ Transfer the filling on top of the cooled brownie layer, and smooth out with an offset spatula. Once fairly smooth, you can continue to smooth it down by placing a piece of parchment on top of the filling and using your fingers to smooth it. Don’t worry if it isn’t totally flat.

9️⃣ Once smooth, transfer to the freezer for 20 minutes to firm up, or the fridge for about 30 minutes. Do not leave in the freezer for more than 20 minutes, or it will make it hard to evenly spread the chocolate. ❄️

Chocolate Topping:

🔟 Melt together the chocolate and oil in a small heatproof bowl in 15-second increments in the microwave, or over a double boiler. Mix until totally smooth. 🍫

1️⃣1️⃣ Remove the peanut butter brownie bars from the fridge or freezer and pour the chocolate over the top of the peanut butter filling. Tilt the pan to spread out to cover the filling evenly with the chocolate. Bang the pan a few times on the counter to make sure there are no bubbles.

1️⃣2️⃣ Place the pan in the fridge and leave to chill for about an hour, or until completely set. ❄️

1️⃣3️⃣ Use the parchment overhang to remove the bars from the pan. Cut into pieces using a sharp knife, wiping between cuts.

1️⃣4️⃣ Store leftovers in an airtight container in the fridge. 🥡