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!