Tuesday, November 17, 2015

Black & White Brownie Delight

1-1/2 cup flour
6 tablespoons cocoa powder
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1-1/3 cup sugar
2 eggs
2/3 cup cream peanut butter
1 cup milk


1-1/2 cups flour
1 tablespoon cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon salt
6 tablespoon unsalted butter, softened
1 cup packed dark-brown sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped dry-roasted peanuts


Two-8 oz packages of cream cheese, softened
2/3 cup sugar
2 eggs
1/3 cup flour


1 packages (2.8 oz each) chocolate mousse mix
1 cup milk
1/3 cup chopped dry-roasted peanuts
1/3 cup chocolate chunks
3/4 cup prepared caramel topping
  • Preheat oven to 350°
  • Fold a 24-inch long sheet of nonstick foil over the upside-down 13 x 9 pan, crimping it to hold the shape; set this aside. Repeat with second sheet to foil; this 2nd sheet will be used to line the pan.
  • Line the 13 x 9 baking pan with foil, making sure to extend the foil so that you have enough of it to grab when you will need to lift it out of the pan.
  • Blondie Ingredients: In a bowl, combine flour, cocoa, baking powder and salt. Mix well and set aside. Beat butter, sugar and vanilla in a mixing bowl until creamy. Beat in the eggs, one at a time. On a low speed slowly add the four mixture. Stir the peanuts in by hand. Spread into the pan.
  • Cheesecake Ingredients: Beat cream cheese in a mixing bowl on medium speed until smooth. Add sugar and eggs. Slowly add the flour. Place the mixture is a Ziploc Baggie, snipe off the end and pipe over the Blondie layer to cover, gently spreading to smooth out the top.
  • Brownie Ingredients: Combine flour, cocoa, baking powder and salt in a bowl. Set aside. In a separate bowl beat the butter and sugar until light & fluffy. Add eggs, one at a time. Stir in peanut butter and mix well.On low speed, beat in half of the flour mixture, then half the milk, into the butter mixture. Repeat. Place this is a Ziploc Baggie and pipe over cheesecake layer to cover, gently spreading to smooth the top.
  • Place the foil “tent” over the top, crimp the edge to keep it secured, making sure not to let the foil touch the batter.
  • Bake covered for 1 hour; remove foil and bake for an additional 25-30 minutes. Remove from oven.
  • Place on rack to cool.
  • After 30 minutes, refrigerate for at least 2-24 hours before serving.
  • Garnish: Prepare the chocolate mousse mixes and packages direct, except only use no more than 1 cup of milk total.
  • Spread on top of bar.
  • Cut into 32 pieces.
  • In a small bowl, combine the chopped peanuts & chocolate chunks. Stir in the caramel topping. Spoon over individual pieces when serving.
* I got this recipe from the magazine Family Circle (2-year). The magazine clipping was dated 2007.

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