The brownies

1. Pre-heat the oven to 180 degrees Celsius. Grease a square baking tin and layer with baking parchment.
2. Melt the chocolate and the butter together in a microwave proof bowl in the microwave or in a pan.
3. Stir the sugars through. The mixture will remain grainy.
4. Add the coffee and the vanilla extract and mix everything into a smooth mixture.
5. Add the eggs and mix everything together. Finally, add the flour and stir until just combined.
6. Pour the mixture into the baking tin.
7. Bake the brownies for about 25-30 minutes. The brownies are done when a toothpick comes out clean.
8. Leave them to cool down completely.

For the cookie dough layer

1. Mix the cream cheese, peanut butter and butter into a creamy mixture.
2. Add the sugars and the vanilla extract and stir everything together for 2-3 minutes.
3. Add oatmeal, flour and salt and mix everything until combined. Add extra flour tablespoon by tablespoon until you get the right cookie dough like mixture.
4. Add the chocolate chips and other ingredients to your preference and stir them through the dough. I used dark chocolate chips and a few milk chocolate Easter eggs.
5. Divide the cookie dough over the cold brownies and put the brownies in the fridge for at least an hour so the topping can set.
6. Cut the brownies in small squares. They are quite heavy, so a small piece will be enough!
7. You can store the brownies up to 5 days in the fridge. If you want to keep them longer you can freeze them.