Preheat oven to 350ºF / 180ºC. Line a 9x9-inch square pan with and spray the sides that aren’t lined.

Melt the two chocolates and butter together in a large glass bowl. I do it in the microwave oven, stirring every 30 seconds, until chocolate is smooth. You can do it over a pot of boiling water, careful the bottom doesn’t touch the water.

Stir in the sugar. Then add the eggs, vanilla, and cocoa. Stir well until you have a smoother batter.

Add flour and mix carefully. Spread batter in prepared pan.

In a medium bowl, stir together peanut butter, melted butter, powdered sugar, vanilla and cream. Drop spoonfuls on top of the brownie base, then swirl with a knife, making sure you leave whole chunks of peanut butter mix intact. Otherwise it all blends together and it’s not the same.

Bake for about 30 minutes, until a tester 2 inches from the outside of the pan comes out clean. Let cool on a wire rack completely before cutting.