BLACK & WHITE BROWNIE DELIGHT

 

  • Cooking Time: 90
  • Servings:
  • Preparation Time: 25

Ingredients

  • Blondie Ingredients:
  • 1-1/2 cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature
  • 1 cup packed dark-brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup coarsely chopped
  • dry-roasted peanuts
  • Cheesecake ingredients:
  • 2 packages (8 ounces each) cream cheese, softened
  • 2/3 cup sugar
  • 2 eggs
  • 1/3 cup all-purpose flour
  • Brownie ingredients:
  • 1-1/2 cups all-purpose flour
  • 6 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1-1/3 cups sugar
  • 2 eggs
  • 2/3 cup creamy peanut butter

Directions

  • Heat oven to 350 F.
  • Prepare nonstick foil.
  • Line 13 x 9-inch baking pan with one of the prepared foil sheets, extending up the long sides and over short ends.
  • Blondie: Mix flour, cocoa, baking powder and salt in a bowl.
  • Beat butter, sugar and vanilla in a medium-size bowl until creamy.
  • Beat in eggs, one at a time.
  • On low, beat in flour mixture.
  • Stir in peanuts.
  • Spread into pan; level top.
  • Cheesecake: Beat cream cheese in a medium-size bowl on medium speed until smooth.
  • Add sugar, eggs and flour and beat to incorporate. Place mixture in large plastic bag; snip off end. Pipe over blondie layer to cover, gently spreading to smooth top.
  • Brownie: Stir flour, cocoa, baking powder and salt in a medium-size bowl.
  • Beat butter and sugar in second bowl until light and fluffy.
  • Beat in eggs one at a time.
  • Beat in peanut butter until well blended.
  • On low speed, beat half flour mixture, then half milk, into butter mixture.
  • Repeat.
  • Place mixture in large plastic bag; snip off end. Pipe over cheesecake layer to cover, gently spreading to smooth top.
  • Place second prepared foil "tent" over top, crimping edges.
  • Do not let foil touch top of batter.
  • Bake at 350 F, covered, for 1 hour; remove foil and bake 25 to 30 more minutes.
  • Place on rack to cool 30 minutes.
  • Refrigerate at least 2 hours or up to 24 hours.
  • Garnish: Prepare chocolate mousse mixes as packages direct, using only 1 cup milk total. Spread smoothly onto top of bar.
  • Cut into 32 pieces.
  • In a small bowl, combine chopped peanuts and chocolate chunks.
  • Stir in caramel topping.
  • Spoon over individual pieces and serve.

Notes

Part Brownie, part cheesecake, what more could a person wish for?

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