Preparation:

• Step 1: Preheat your oven to 350°F (175°C). Grease your 9x13-inch baking pan or line it with parchment paper for easy removal.
• Step 2: In a medium saucepan, melt the unsalted butter and semisweet chocolate chips over low heat, stirring until smooth. Remove from heat and let it cool slightly.
• In a mixing bowl, whisk together the cocoa powder, all-purpose flour, baking powder, salt, and sugar. Add the melted chocolate mixture, followed by the eggs and vanilla extract. Mix until well combined and smooth.
• Pour the brownie batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool while you prepare the cheesecake layer.
• Step 3: In a large mixing bowl, beat the softened cream cheese until smooth. Add the eggs, sugar, flour, milk, and vanilla extract. Beat until creamy and well combined.
• Pour the cheesecake mixture over the cooled brownie layer, spreading it evenly. Return the pan to the oven and bake for an additional 25-30 minutes, or until the cheesecake is set and lightly golden.
• Step 4: In a large saucepan over low heat, combine the peanut butter and Nutella. Stir until melted and smooth. Remove from heat and mix in the Rice Krispies until well coated.
• Spread the Rice Krispie mixture over the baked cheesecake layer, pressing down gently to create an even layer.
• Step 5: Melt the remaining semisweet chocolate chips in a microwave or double boiler. Once melted, drizzle the chocolate over the Rice Krispie layer, spreading it evenly.
• Step 6: Allow the brownies to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to set. Once chilled, cut into squares and enjoy your Triple Layer Rice Krispie Brownies!