Line an 8" x 8" pan with parchment paper or spray the pan with baking spray. Preheat your oven to 350°F / 175°C. Combine filling ingredients and place in fridge while you prepare the brownie batter. In a medium bowl, stir together the olive oil, canola oil, and sugar. Add the eggs and vanilla and beat just until combined. In a small bowl, mix together the cocoa powder, flour and salt. Add the flour mixture to the wet mixture. It will be really thick, but that's okay. Only stir until combined!

Spread half of the batter into the prepared pan. To get the peanut butter filling somewhat evenly into the pan, I rolled the filling into balls and smushed them to make them flat, and then used those to cover the first half of the brownie batter. Cover the peanut butter filling with the rest of the brownie batter. Bake for 20 - 25 minutes.

Take them out when they are set in the middle. The top will be shiny and look strange but it has nothing to do with how done they are. They should not be the least bit cakey, but really really fudgy. Both the brownie part and peanut butter part won't appear to be done when you take it out of the oven, but it is. Let it cool and then put them in the fridge. They will firm up and get fudgy in there.

For the chocolate topping, I just melted some chocolate and added some milk (you're supposed to use cream but I didn't want to open cream just for a tablespoon or so) until it was pourable. If you do that, you should probably keep the brownies in the fridge. I prefer them at room temperature, though!