Black & White Brownie Delight

Makes 32
Prep 25 m
Bake 90 m

Ingredients

Directions

  1. 1 of 1 Heat oven to 350 degrees F. Line 13 x 9-inch baking pan with foil sheets, extending up the long sides and over short ends.

Blondie:

  1. 1 of 1 Mix 1-1/2 cups flour, 1 tablespoon cocoa, 3/4 teaspoon baking powder and 1/2 teaspoon salt in a bowl. Beat 6 tablespoons butter, brown sugar and vanilla in a medium-size bowl until creamy. Beat in 2 eggs, one at a time. On low, beat in flour mixture. Stir in peanuts. Spread into pan; level top.

Cheesecake:

  1. 1 of 1 Beat cream cheese in a medium-size bowl on medium speed until smooth. Add 2/3 cup sugar, 2 eggs and 1/3 cup 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:

  1. 1 of 2 Stir 1-1/2 cups flour, 6 tablespoons cocoa, 2 teaspoons baking powder and 1/2 teaspoon salt in a medium-size bowl. Beat 1/2 cup butter and 1-1/3 cup sugar in second bowl until light and fluffy. Beat in 2 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 foil tent over top, crimping edges. Do not let foil touch top of batter.
  2. 2 of 2 Bake at 350 degrees 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:

  1. 1 of 1 Prepare 2 packages (2.8-ounces each) chocolate mousse mix as packages direct, using 1 cup milk total. Spread smoothly onto top of bar. Cut into 32 pieces. In a small bowl, combine 1/3 cup chopped dry-roasted peanuts and 1/3 cup chopped chocolate chunks. Stir in 3/4 cup prepared caramel topping. Spoon over individual pieces and serve.
Nutrition Information for Black & White Brownie Delight
Servings Per Recipe: 32
Per Serving:
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Printed from FamilyCircle.com 11/14/2018