Preheat the oven to 350˚F.

In a large mixing bowl, combine the melted butter, brown sugar, Kosher salt, vanilla extract, two whole eggs, sour cream, sunflower seed oil, and cocoa powder.

Mix until the ingredients reach a smooth consistency.

Fold in the all-purpose flour and stir until no visible flour lumps remain.

Fold in the dark chocolate chips and chopped roasted peanuts, and set the chocolate brownie part of the mixture aside.

In a smaller mixing bowl, whisk together the softened cream cheese, peanut butter, confectioner’s sugar, and Kosher salt until evenly incorporated.

Set the whipped cream cheese and peanut butter mixture aside for later.

Add the chocolate brownie mixture to the bottom of a greased 9x13-inch casserole baking dish.

Add dots of the whipped cream cheese and peanut butter mixture on top of the brownie batter in the casserole or baking dish.

Bake the brownies in the oven at 350˚F for roughly forty minutes, or until a toothpick inserted into the center of the brownies comes out clean.

When the brownies are finished baking, remove them from the oven.

Allow the brownies to cool at room temperature for roughly thirty minutes before slicing and serving.

Serve brownies with vanilla ice cream and roasted peanuts.