• Preheat oven to 350°F.

Brownie Layer

• In a large bowl add eggs, sugar, melted butter, and vanilla. Whisk until all ingredients are fully incorporated.
• Add in the flour, cocoa, baking powder, and salt. Stir until just combined.
• Pour brownie batter into a prepared 9x13 baking dish and bake at 350°F for 30-35 minutes, or until an inserted toothpick is removed mostly clean. (a few crumbs is good!)
• Set aside to cool to room temperature.

Peanut Butter Layer

• In a medium bowl, add the cream cheese, peanut butter and use a hand-held mixer to fully incorporate. With the hand mixer on low, pour in the confectioner's sugar. Mix for about 30 seconds, turn onto high and mix until smooth and creamy, about 1 minute.
• Set aside.

Whipped Topping Layer

• In a large bowl or in the bowl of a stand mixer, pour the heavy whipping cream. Whip (or use the whisk attachment on a hand-held mixer) for about 2 minutes, or until soft peaks occur.
• Add in confectioners sugar and whip until there are firm peaks. (Lift the whisk attachment out and make sure the whipped topping holds its shape.)

Assembly

• Pour the peanut butter filling over top of the cooled brownies. Spread into an even layer. Carefully place the whipped topping on top of the peanut butter layer. (I used a small offset spatula to even out the layers.) It will be a thin layer.
• Carefully place the whipped topping on top of the peanut butter layer. (I used a small offset spatula to even out the layers.) It will be a thin layer.
• Finish dessert by sprinkling Reese's Peanut Butter Cups over top.
• Refrigerate for at least 2 hours or up to overnight. (If refrigerating overnight, cover first.)