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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
BLONDIE
1 1/2 cups flour
1 tbs unsweetened cocoa powder
1/4 tsp baking powder
1/2 tsp salt
6 tbs unsalted butter, room temp
1 cup dark brown sugar
1 tsp vanilla
2 eggs
1/2 cup coarsely chopped dry roasted peanuts
CHEESECAKE
2 pkgs 8 oz each cream cheese, softened
2/3 cup sugar
2 eggs
1/3 cup flour
BROWNIE
1 1/2 cups flour
6 tbs unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, room temp
1 1/3 cups sugar
2 eggs
2/3 cup creamy peanut butter
1 cup milk
GARNISH
2 pkgs 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 caramel topping
Heat oven to 350 degrees. Line 13X9 inch baking pan with 1 sheet of foil, extending up the long sides and over the short ends. BLONDIE: Mix first 4 ingredients in a bowl. Beat butter, sugar and vanilla in a 2nd bowl until creamy. Beat in eggs, then beat in flour mixture. Stir in peanuts. Spread in pan.
CHEESECAKE: Beat cream cheese in a bowl until smooth. Add sugar, eggs and flour and beat to incorporate. Place mixture into a plastic bag, snip off end. Pipe over blondie layer to cover, spreading to smooth.
BROWNIE: Stir first 4 ingredients in a bowl. Beat butter and sugar in a 2nd bowl until light and fluffy. Beat in eggs. Beat in peanut butter until blended. Beat half flour mixture, then half milk into butter mixture. Repeat. Place mixture into a plastic bag, snip off end. Pipe over cheesecake layer to cover, spreading to smooth. Place foil tent over top, crimping edges. Do not let foil touch top of batter. Bake covered 1 hour, remove foil and bake 30 more min. Cool 30 min. Refrigerate 2 hours.
GARNISH: Prepare chocolate mousse as package directs, using only 1 cup milk total. Spread smoothly onto top of bar. Cut into 32 pieces. In a bowl, combine peanuts and chocolate chunks. Stir in caramel topping. Spoon over individual pieces and serve.
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BLACK & WHITE BROWNIE DELIGHT
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
BLONDIE
1 1/2 cups flour
1 tbs unsweetened cocoa powder
1/4 tsp baking powder
1/2 tsp salt
6 tbs unsalted butter, room temp
1 cup dark brown sugar
1 tsp vanilla
2 eggs
1/2 cup coarsely chopped dry roasted peanuts
CHEESECAKE
2 pkgs 8 oz each cream cheese, softened
2/3 cup sugar
2 eggs
1/3 cup flour
BROWNIE
1 1/2 cups flour
6 tbs unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, room temp
1 1/3 cups sugar
2 eggs
2/3 cup creamy peanut butter
1 cup milk
GARNISH
2 pkgs 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 caramel topping
Heat oven to 350 degrees. Line 13X9 inch baking pan with 1 sheet of foil, extending up the long sides and over the short ends. BLONDIE: Mix first 4 ingredients in a bowl. Beat butter, sugar and vanilla in a 2nd bowl until creamy. Beat in eggs, then beat in flour mixture. Stir in peanuts. Spread in pan.
CHEESECAKE: Beat cream cheese in a bowl until smooth. Add sugar, eggs and flour and beat to incorporate. Place mixture into a plastic bag, snip off end. Pipe over blondie layer to cover, spreading to smooth.
BROWNIE: Stir first 4 ingredients in a bowl. Beat butter and sugar in a 2nd bowl until light and fluffy. Beat in eggs. Beat in peanut butter until blended. Beat half flour mixture, then half milk into butter mixture. Repeat. Place mixture into a plastic bag, snip off end. Pipe over cheesecake layer to cover, spreading to smooth. Place foil tent over top, crimping edges. Do not let foil touch top of batter. Bake covered 1 hour, remove foil and bake 30 more min. Cool 30 min. Refrigerate 2 hours.
GARNISH: Prepare chocolate mousse as package directs, using only 1 cup milk total. Spread smoothly onto top of bar. Cut into 32 pieces. In a bowl, combine peanuts and chocolate chunks. Stir in caramel topping. Spoon over individual pieces and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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