Sweeten up any autumn day with this delicious chocolatey treat full of warm spices! Perfect for a Halloween party or any fall gathering, these jazzed up brownies are an easy treat that everyone will love. These 4-layer ultimate bars combine a dark chocolate brownie, vanilla cheesecake, pumpkin cheesecake, and gluten-free chocolate vanilla crème sandwich cookies. The brownie layer is ultra-fudgy and dense while the cheesecake layers are rich and creamy. With a crunch from the cookie layer in the middle as well as crumbled on top, these decadent brownies are full of irresistible textures and flavors.
Ingredients
Dark Chocolate Brownie Layer
⅔ cup gluten-free all-purpose flour blend
2 Tbsp unsweetened cocoa powder
½ tsp baking powder
¼ tsp salt
½ cup unsalted butter
4 oz dark chocolate, chopped
1 cup granulated sugar
2 large eggs, room temperature
1½ tsp pure vanilla extract
Cheesecake Layers
16 oz full-fat cream cheese, room temperature
½ cup granulated sugar
¼ cup light brown sugar
¼ tsp salt
2 large eggs, room temperature
2 tsp pure vanilla extract
½ cup full-fat sour cream, room temperature
¾ cup pumpkin puree
2 tsp pumpkin pie spice
20 gluten-free chocolate sandwich cookies, divided
Directions
Dark Chocolate Brownie Layer
Line a 9x9-inch square baking pan with parchment paper, leaving about 2-inches overhanging on the sides and spray the paper with non-stick cooking spray. Set aside.
In a medium bowl, whisk together the flour, cocoa, baking powder, and salt. Set aside.
In a large microwave-safe bowl add the butter and chopped chocolate. Microwave on high in 30 second increments until the mixture is melted and can be stirred smooth.
Allow the mixture to cool for 10 minutes, then whisk in the sugar, eggs, and vanilla until combined. Once the chocolate mixture is smooth, fold in the flour mixture until incorporated.
Spread into an even layer on the bottom of the prepared pan and set aside.
Cheesecake Layers
Preheat oven to 325°F.
In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese until smooth.
Add in the sugars, salt, eggs, and vanilla and beat until completely combined.
Once smooth, scrape down the sides and bottom of the bowl and add in the sour cream beating until incorporated.
Using an offset spatula, gently spread half of the plain cheesecake mixture into an even layer on top of the brownie layer. Place 16 chocolate sandwich cookies on top of the plain cheesecake layer and gently press into the cheesecake layer.
To the remaining plain cheesecake mixture still in the bowl, add the pumpkin puree and pumpkin pie spice and beat until combined.
Gently pour the pumpkin cheesecake mixture on top of the chocolate sandwich cookies and spread into an even layer. Chop the remaining 4 chocolate sandwich cookies and sprinkle evenly on top.
Bake for 65-75 minutes, or until the cheesecake is set. Allow the bars to cool at room temperature for about 30 minutes, then transfer to the refrigerator to chill completely for at least 2-3 hours. Once completely chilled, lift out of the pan, cut into bars, and enjoy.