For the brownie:

3/4 cup (1 1/2 sticks) butter, cut into pieces
4 ounces bittersweet chocolate, chopped
2 large eggs
3/4 cups sugar
1 teaspoon peanut butter vodka ( or use vanilla if desired)
1/4 teaspoon sea salt
1/4 cup all-purpose flour

For the Peanut Butter Cheesecake:

1 cup heavy whipping cream
1 teaspoon sugar
8 ounces cream cheese, at room temperature
1/2 cup creamy peanut butter

For the Ganache:

3 ounces bittersweet chocolate, finely chopped
3/4 cup heavy whipping cream


For the Brownie:

Preheat the oven to 350 degrees F.
Lightly grease an 8×8-inch pan or line with parchment paper.
In a small bowl, melt chocolate and butter. Remove every 15 seconds and stir. Repeat the process until smooth and creamy.
In a large metal bowl whip eggs, sugar, vodka, and salt for 4 minutes or until smooth.
Pour about 1/4 of the egg mixture into the melted chocolate and stir. Add all of the chocolate into the bowl and stir until fully incorporated. Gently stir in the flour, just until combined.
Pour the batter into the buttered pan and bake for 30-40 minutes and the center looks only slightly moist.
Set the pan on a drying rack and cool to room temperature before adding the peanut butter layer.

For the Peanut Butter Cheesecake:

In a large metal bowl that has been refrigerated, whip the heavy whipping cream to light peaks then slowly whisk in the sugar for another 30 seconds. Transfer to another bowl.
Beat the cream cheese and peanut butter in the same bowl until light and fluffy. Gently fold the whipped cream into the peanut butter until no streaks remain.
Spread in a thick layer over the cooled brownies using a spoon or offset spatula.

For the Ganache:

Place the finely chopped chocolate in a medium bowl.
Using a small saucepan, heat the heavy whipping cream over medium-low heat until it steams.
Pour it over the chopped chocolate and allow it to sit for 3 minutes. Whisk until smooth and chocolate is completely melted.
Pour over the peanut butter layer and place in the refrigerator to cool for at least 1 hour.


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