¾ cup butter
6 oz dark chocolate, chopped
1½ cups sugar
½ cup brown sugar, packed
1½ tsp vanilla
3 large eggs
1 cup all-purpose flour
¾ cup semi-sweet chocolate chips
For the peanut butter cheesecake layer:
8 oz block cream cheese, softened
¼ cup butter, softened
½ cup sugar
½ tsp salt
½ tsp vanilla extract
1 cup creamy peanut butter
Preheat your oven to 350 degrees. Line a 9×13 inch pan with aluminum foil for easy removal of the bars. Spray with cooking spray and set aside.
In a microwave safe bowl or using a double broiler, melt the ¾ cup of butter and chopped dark chocolate. Stirring over 30 seconds being careful not to let the chocolate burn.
Whisk sugar and brown sugar to the melted chocolate mixture. Then add the vanilla and eggs until it it is fully incorporated. Lastly, stir the flour until incorporated.
Pour this mixture into your prepared 9×13 inch pan. Sprinkle with ¾ cups chocolate chips and set aside.
To make the cheesecake layer
In a stand mixer using the paddle attachment, cream together the cream cheese and softened butter about 2 minutes until fluffy.
Mix in the egg, sugar, salt, and vanilla on high for another 2 minutes. Mix in the peanut butter for 2 minutes.
Pour the cream cheese layer over the brownie layer and spread it out so that it is smooth on the top and completely covers the brownie layer. Bake for 35-40 minutes. The top and edges should be slightly golden and the center is set.
Let the bars completely cool and refrigerate for at least an hour or overnight before serving.