Yet another best of both worlds dessert recipe, today’s post starts with a fudgy Nutella and dark chocolate brownie base and ends with a fluffy pumpkin spice cream cheese topping. A handful of toffee and milk chocolate candies are sandwiched in between for good measure.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Annika from We Must Be Dreamers. The theme is Halloween, of course!
Ultimate Pumpkin Spice Brownies
1/2 cup white all-purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
5 tablespoons unsalted sweet cream butter
¼ cup Nutella
1/2 cup dark chocolate chips (4 oz)
1 cup granulated white sugar
2 large eggs
2 tablespoons pure vanilla extract
½ cup toffee and milk chocolate swirl Dove Promises, coarsely chopped
Pumpkin Cheesecake Layer:
16 oz cream cheese, softened
1 cup pumpkin puree
½ cup light brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
½ teaspoon cloves
Preheat oven to 350° F.
Sift together flour, cocoa powder, baking powder and salt.
Melt butter, Nutella and chocolate together.
Add to flour mixture and mix well.
Mix in sugar, eggs and vanilla extract.
Spread batter in greased 9×13” pan.
Press chopped chocolates on top.
Bake 18 to 20 minutes.
Cool in pan on wire rack for at least 2 hours.
Beat all cheesecake ingredients until well combined and fluffy.
Spread over top of cooled brownies.
Decorate with additional chocolate chips, if desired.
Store leftovers in fridge.