Get your PSL fix in brownie form with a rich chocolate espresso base topped with vanilla cheesecake and a pumpkin spice swirl.
For the espresso brownies:
1 1/2 cups sugar
1 teaspoon vanilla extract
1 cup butter, melted
2 tablespoons espresso powder
1/2 cup cocoa powder
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
For the pumpkin spice latte swirl:
3 (8-ounce) packages cream cheese, softened
1 1/2 cups sugar
1 teaspoon vanilla bean paste
3 large eggs, room temperature, divided
1/2 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
Let's get Cooking...
Preheat the oven to 350 degrees, and prepare a 9 by 13-inch baking dish with parchment paper and nonstick spray.
Make the espresso brownie batter: In a large mixing bowl, whisk eggs, sugar and vanilla. Slowly pour in the melted butter and whisk to combine. Fold in the espresso, cocoa powder, flour, salt and baking powder. Stir to combine but don’t over mix. Pour into the prepared baking dish and set aside.
Make the pumpkin spice latte topping: In a large mixing bowl, beat the cream cheese and sugar until fluffy. Add vanilla and 2 eggs, and beat until incorporated. Set aside.
In a small mixing bowl, stir together pumpkin puree, pumpkin pie spice and the remaining egg.
Assemble the brownie bars: In the prepared baking dish, pour the cream cheese mixture on top of the brownie batter and smooth to cover. Dollop 1-tablespoon portions of the pumpkin mixture in rows across the cream cheese. Use a knife or toothpick to create a swirl pattern, being careful not to go too deep to pull up any espresso brownie batter and without overworking the cream cheese topping.
Tent with foil, and bake for 40 to 45 minutes or until cheese is set. Cool to room temperature, and chill for at least 30 minutes before slicing.