step 1

Spray an 8 x 8 inch baking dish with nonstick cooking spray and line the bottom and sides with parchment paper. Allow the parchment paper to overhang on all sides so it’s easy to lift the bars out when done.

step 2

In a medium microwave safe bowl, add melted coconut oil and dark chocolate. Microwave in 30 second intervals, stirring after each until chocolate is melted and smooth. Set aside.

step 3

In a large mixing bowl, either using a hand or stand mixer, mix together the eggs, coconut sugar, and vanilla extract. Mix on medium speed until the eggs become pale and the mixture is thick, about 3 to 5 minutes.

step 4

Slowly pour the melted chocolate into the egg mixture and mix on low until combined. Add gluten free flour, baking powder, salt, and chocolate chips, mixing on low speed until combined.

step 5

Spread brownie batter evenly into prepared baking dish, set aside.

step 6

Preheat oven to 325 degrees.

step 7

In a large mixing bowl, either using a hand or stand mixer, mix together the cream cheese, coconut sugar, and salt on low/medium-low speed until smooth. Scrape down the sides and bottom of the bowl with a spatula. Add egg and vanilla extract, mix until combined. Scrape down the bowl again, then add the greek yogurt, pumpkin puree, pumpkin pie spice, and cinnamon. Mix until combined. 

step 8

Gently pour the pumpkin cheesecake batter on top of the brownies and spread into an even layer. Cut the mini dark chocolate peanut butter cups in half and place evenly on top.

step 9

Bake for 70 to 80 minutes, or until cheesecake is done. To check cheesecake doneness, gently shake the pan. If the cheesecake is nearly set and only a small portion of the center jiggles slightly, it is done. Remove from oven and cool at room temperature for 30 minutes, then transfer to the refrigerator to cool completely for at least 2 hours or until the bottom of the pan is completely cooled.

step 10

Lift the bars out of the pan with the parchment paper and slice.