Black & White Brownie Delight
CATEGORIES
INGREDIENTS
- Cooking Time: 90
- Preparation Time: 25
- 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.