Ingredients: |
Ingredients: BLONDIE:
1 1/2 cups all-purpose flour
1 tbsp unsweetened cocoa powder
3/4 tsp baking powder
1/2 tsp salt
6 tbsp (3/4 stick) unsalted butter, at room temp.
1 cup packed dark-brown sugar
1 tsp vanilla extract
2 eggs
1/2 cup coarsely chopped dry-roasted peanuts
CHEESECAKE:
2 pkg (8oz each) cream cheese, softened
2/3 cup sugar
2 eggs
1/2 cup all-purpose flour
BROWNIE:
1 1/2 cups all-purpose flour
6 tbsp unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, at room temp.
1 1/2 cups sugar
2 eggs
2/3 cup creamy peanut butter
1 cup milk
GARNISH:
2 pkg (2.8 oz each) chocolate mousse mix
1 cup milk
1/3 cup chopped dry-roasted peanuts
1/3 cup chopped chocolate chunks
3/4 cup prepared caramel topping
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Directions: |
Directions:Heat oven to 350º
Prepare nonstick foil.
Line 13x9in baking pan with one of the prepared foil sheets, extending up the long sides & over short ends.
BLONDIE:
Mix flour, cocoa, baking powder, & salt in a bowl.
Beat butter, sugar & 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 & beat to incorporate.
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 350º, covered, for 1 hr; remove foil and bake 25-30 more min.
Place on rack to cool 30 min.
Refrigerate at least 2 hr or up to 24 hr.
GARNISH:
Prepare chocolate mousse mixes as pkgs 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. |
This recipe for Black & White Brownie Delight is from