Smooth, creamy and full of flavour and colour, this recipe for pumpkin pie cheesecake bars with a gingersnap crust is perfect for Fall.
Yes, I did in fact post a pumpkin recipe last week (these Pumpkin Pie Chocolate Cupcakes). And yes, here is another pumpkin recipe this week. If there’s a point you’re trying to make, I’m not sure I’m getting it. Can’t stop, won’t stop. Pumpkin, pumpkin, pumpkin. I know that’s all you’re seeing and all you’re reading about, but there’s a perfectly rational explanation for the obsession with this round orange root vegetable that seems to be stuffed into everything this time of year. Repeat after me, pumpkin is delicious.Read More »
Buttery shortbread, creamy cheesecake and sweet pecan pie come together in one amazing cheesecake square.
Pecan pie? Cheesecake? Shortbread? You like these? Good! You’re going to love this week’s recipe, because it takes all three and layers them all into one delicious square. This is an out-of the-world recipe. If you have any favours you need to ask of anyone, this is the dessert you need to have on hand for bribing. You know, to sweeten the deal…pun intended.
Gooey dark chocolate and peanut butter brownies, topped with creamy peanut butter frosting. This is not a brownie, this is a brownie experience.
After putting my little son to bed after trick-or-treating last Friday, the obvious thing to do next was root through his candy haul. Turns out he had quite the stash of peanut butter cups in that little plastic pumpkin bucket. My husband and I happily helped ourselves, secure in the knowledge there would be plenty left over, and my little guy innocently snoring away would be none the wiser about his candy-stealing parents. I was definitely feeling the peanut butter and chocolate love.
These decadent, no-holds barred brownies have cocoa, dark chocolate chunks and peanut butter baked into the batter. They’re fudgy and gooey with delicious crunchy corners, just the way I like it (and hopefully how you like it too). But the peanut butter doesn’t stop with the batter. Creamy peanut butter frosting tops the brownies off and pushes the indulgence envelope.
4 ounces semi-sweet baking chocolate, coarsely chopped into chunks
Peanut Butter Frosting
6 tablespoons butter, softened
3/4 cup smooth peanut butter*
1 cup confectioner’s sugar, sifted
3-5 tablespoons milk
Preheat oven to 350°. Line an 8″ square baking pan with foil, making sure the foil hangs over the sides. Lightly grease.
Beat the butter until light and fluffy. Add the peanut butter and cream until smooth.
Add the sugar and cocoa powder and stir until smooth and combined. Add in the eggs one a time, then add the vanilla, stirring until well combined.
In a separate bowl, whisk together the flour, baking powder and salt.
Fold the flour mixture into the peanut butter mixture, mixing just until combined. Gently fold in the chocolate chunks.
Pour batter into the prepared 8″ square pan and bake 35 – 37 minutes. Cool completely.
While the brownies are cooling, prepare the peanut butter frosting. Beat the butter and peanut butter together until smooth.
Slowly add in the confectioner’s sugar, about 1/4 cup at a time until completely smooth and blended. Add in the milk, a tablespoon at a time, until you reach the desired consistency.
Smooth frosting evenly over the brownies.
*I always try and use the most natural ingredients whenever possible. I’m a big fan of making my own nut butters, but unfortunately, my homemade peanut butter just didn’t cut it in this recipe – the brownies were overly oily, and the buttercream was a mess. So, I’m going to fully recommend that awesomely delicious super market peanut butter full of sugar and artificial stabilizers. Enjoy it, because it makes these brownies a DREAM!