• Preheat oven to 350°F. Prepare an 8x8-inch baking dish with a lining of parchment paper or a light coating of butter. Set aside.

Make The Brownie Layer:

• In a large mixing bowl, combine the almond flour, cocoa powder, powdered monk fruit, and baking powder. Use a hand mixer on low or a whisk to eliminate any lumps.
• Add the eggs and mayonnaise and whisk until thoroughly combined.
• Add the peanut butter and vanilla and mix well until combined.
• Add the water and mix until everything is combined into a smooth batter.
• Transfer the batter to the prepared baking dish. Bake for 30 minutes. The surface should look set and the edges may begin to pull away from the pan, but the center will be soft. A toothpick inserted in the center should come out with a few moist crumbs or a faint streak of batter, not totally clean or coated in raw or liquid batter.
• Remove from oven and let the brownies cool in the pan at room temperature for 45-60 minutes, or until they're no longer warm to the touch, before topping them.

Make The Peanut Butter And Chocolate Layers:

• In a medium bowl, mix together the peanut butter and monk fruit until the mixture is dry and slightly crumbly.
• Place the chocolate in a microwave-safe bowl and microwave in 10-second intervals, stirring between each, until the chocolate is melted.

Assemble And Serve The Dish:

• Use an offset spatula to spread the peanut butter layer on top of the cooled brownies. If the top of the brownies is uneven, you can flip the brownie layer upside down onto a plate and spread the peanut butter mixture on the smoother surface that was the bottom of the brownies.
• Spread the melted chocolate on top of the peanut butter layer. Let the dish sit at room temperature for about 20-30 minutes to allow the chocolate layer to cool and firm up.
• Cut into 12 pieces. Serve at room temp.