• Preheat the oven to 350°F and line a 9x13 metal baking pan with parchment paper, and spray with cooking spray. You want the brownies to be able to be removed from the pan easily for pretty slices so let the parchment have an overhang over the edges if you can.

Brownies

• In a large saucepan over medium low heat add the cocoa powder, water, baking chocolate, and butter. Continually stir slowly until all has melted together. Remove from heat. Do not overheat.
• Add the sugar, oil, and salt and stir again until well-combined.
• Add the eggs and vanilla and stir again until well-combined. Add the flour and stir with a wooden spoon or rubber spatula until just combined.
• Pour into the prepared baking pan. Bake on the middle oven rack for about 33-38 minutes until a toothpick inserted comes out with a few moist crumbs on it.
• Remove from the oven and let the brownies cool in the pan sitting on a wire cooling rack until totally cooled. This will take at least an hour up to 2 hours.

Peanut Butter Layer

• In a microwave safe bowl add the peanut butter and butter. Heat in 20 second increments, stirring between each time in the microwave until smooth and creamy.
• Add 2 tablespoons of milk, vanilla extract and stir to combine. Add the powdered sugar, a little at a time and use a hand mixer to mix until smooth and creamy. Add more milk if needed to get a spreadable consistency. It still needs to hold its shape though and be “moldable”.
• Dollop and spread over the completely cooled brownie layer. Be gentle to try and not smoosh the brownies down as you do so.

Chocolate Layer

• In a microwave safe bowl combine the chocolate chips and peanut butter. Microwave at 50% power in 30 second increments until smooth. Stir between microwaving.
• Spread over the top of the peanut butter layer and let it set up. This will take about 60-90 minutes.
• Remove from the pan once set up and cut into your preferred size squares.