This recipe was featured on January 2007 Issue of Family Circle Magazine and the photo is absolutely amazing.
Black & White Brownie Delight
Makes: 32 pieces, Prep: 25 minutes, Bake @ 350 Degrees F. for 1 hour, 30 minutes.
Blondie:
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:
2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
2 eggs
1/3 cup all purpose flour
Brownie:
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
1 cup milk
Garnish:
2 packages (2.8 ounces 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
Heat oven to 350 Degrees 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 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: 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.
*Fold 24-inch-long sheet of nonstick foil over upside-down pan, crimping it to hold the shape; set aside. Repeat with second sheet of foil; this will be used to line the pan. To ensure even baking, after lined pan is filled with batter, place pre-formed foil "tent" over top of pan --- Do Not Let It Touch Batter.
Recipe Source: Food Editor Peggy Kataslinich
January 2007 Family Circle Mag.
Featured Recipe & Cover Photo
I have not tried this yet, however, will have this recipe handy when I need a large dessert. Enjoy!
Black & White Brownie Delight
Makes: 32 pieces, Prep: 25 minutes, Bake @ 350 Degrees F. for 1 hour, 30 minutes.
Blondie:
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:
2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
2 eggs
1/3 cup all purpose flour
Brownie:
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
1 cup milk
Garnish:
2 packages (2.8 ounces 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
Heat oven to 350 Degrees 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 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: 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.
*Fold 24-inch-long sheet of nonstick foil over upside-down pan, crimping it to hold the shape; set aside. Repeat with second sheet of foil; this will be used to line the pan. To ensure even baking, after lined pan is filled with batter, place pre-formed foil "tent" over top of pan --- Do Not Let It Touch Batter.
Recipe Source: Food Editor Peggy Kataslinich
January 2007 Family Circle Mag.
Featured Recipe & Cover Photo
I have not tried this yet, however, will have this recipe handy when I need a large dessert. Enjoy!