Brownie Base
1/4 cup (59.15 ml) avocado oil or melted butter

1/4 cup (47.5 g) granular sweetener

1 large egg, room temperature

1 large egg yolk, room temperature

1/2 tsp vanilla extract

1/4 cup (28 g) almond flour

2 1/2 tbsp (12.68 g) cocoa powder

1/4 tsp baking powder

1/4 tsp salt

1 to 2 tbsp water

Peanut Butter Filling
4 oz (113.4 g) cream cheese, softened

1/2 cup (129 g) creamy peanut butter

1/3 cup (63.33 g) powdered sweetener

1/2 tsp vanilla extract

6 tbsp (90 ml) heavy whipping cream, chilled, divided

Chocolate Glaze
1/3 cup (78.86 ml) heavy whipping cream

1/4 cup (59.15 ml) unsweetened almond milk or low-carb milk

3 oz (85.05 g) unsweetened chocolate, chopped

1/4 cup (47.5 g) powdered sweetener

1/2 tsp vanilla extract

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Preheat oven to 350°F (175°C). Grease a 9-inch tart pan or line with parchment paper.
Whisk avocado oil and granular sweetener in a bowl. Add egg and yolk, beat well. Stir in vanilla.
In another bowl, sift almond flour, cocoa powder, baking powder, and salt. Gradually add dry to wet, mix until combined. Add 1-2 tbsp water to get thick batter.
Spread batter in tart pan and bake 12-15 minutes until edges are set and toothpick comes out mostly clean. Cool completely.
Beat cream cheese and peanut butter until smooth. Add powdered sweetener and vanilla, mix well. Whip 3 tbsp cream to soft peaks, fold into peanut butter mixture.
Spread peanut butter filling over cooled brownie base. Chill.
Heat heavy cream and almond milk until hot (not boiling). Remove from heat, add chopped chocolate, powdered sweetener, and vanilla. Let sit 1 min, then stir until smooth.
Pour glaze over peanut butter layer. Whip remaining 3 tbsp cream to stiff peaks and optionally pipe/spread on top. Chill at least 1 hour before serving.

Swap peanut butter for almond/cashew butter for variety.

Use dark chocolate for a richer glaze.

Add chopped nuts or peanuts on top for crunch.

Substitute coconut cream for dairy-free version.

Add cinnamon or espresso powder to brownie for extra flavor.