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1
Make Brownie Layer: Preheat oven to 350 degree F and butter and flour a 13-x9-inch nonstick metal baking pan.
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2
Melt chocolate and butter in a large heat-proof bowl set over a saucepan of simmering water, stirring until smooth.
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3
Remove bowl from pan and stir in sugars and vanilla.
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4
Add eggs 1 at a time, stirring vigorously after each addition, until combined well.
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5
Add flour and salt and stir until just combined.
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6
Stir in chopped nuts and spoon mixture into prepared pan, smoothing top.
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7
Bake in middle of oven until a toothpick inserted in center comes out clean, about 40 minutes.
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8
Let brownies cool in pan on a rack.
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9
Make Peanut Butter Layer: Whisk together cream cheese and peanut butter until combined well.
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10
Sift confectioners' sugar over mixture and whisk until combined well and smooth.
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11
Spread peanut butter mixture evenly over brownie layer with a spatula and chill until firm.
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12
Make Chocolate Layer: Melt chocolate with butter and cream in a heat-proof bowl set over a saucepan of simmering water, stirring until smooth, about 4 minutes.
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13
Remove bowl from pan and let chocolate mixture cool to room temperature.
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14
Spread cooled mixture over peanut butter layer and chill until firm.
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15
Trim brownies along one short side with a hot dry knife (reserve trimmings for a snack, of COURSE, lol!)
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16
and cut remaining brownies into bite-size pieces (about 1 x 1-1/2 inches).
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17
The first piece will be the hardest to get out.
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18
Keep brownies chilled, loosely covered, until ready to serve.
