Blonde N Brunette Delights
From brianna 15 years ago
- 90 minutes to make
- Serves 32
Four flavorful layers in a wonderful dessert. These bars are a little time consuming to prepare but are well worth the effort.
Ingredients
- BLONDE:- shopping list
- 1 1/2 cups all-purpose flour shopping list
- 1 Tblspn unsweetened cocoa powder shopping list
- 3/4 tsp baking powder shopping list
- 1/2 tsp salt shopping list
- 6 Tblspn (3/4 stick) unsalted butter - softened shopping list
- 1 cup packed brown sugar shopping list
- 1 tsp vanilla shopping list
- 2 eggs shopping list
- 1/2 cup coursely chopped dry-roasted peanuts shopping list
- . shopping list
- CHEESECAKE:- shopping list
- 2 pkgs (8oz/250g) cream cheese - softened shopping list
- 2/3 cup sugar shopping list
- 2 eggs shopping list
- 1/3 cup all-purpose flour shopping list
- . shopping list
- BRUNETTE:- shopping list
- 1 1/2 cups all-purpose flour shopping list
- 6 Tblspn unsweetened cocoa powder shopping list
- 2 tsp baking powder shopping list
- 1/2 tsp salt shopping list
- 1/2 cup (1 stick) unsalted butter - softened shopping list
- 1 1/3 cups sugar shopping list
- 2 eggs shopping list
- 2/3 cup creamy peanut butter shopping list
- 1 cup milk shopping list
- . shopping list
- GARNISH:- shopping list
- 2 pkgs (approx. 3 oz/99g) chocolate mousse mix shopping list
- 1 cup milk shopping list
- 1/3 cup chopped dry-roasted peanuts shopping list
- 1/3 cup chopped chocolate chunks shopping list
- 3/4 cup caramel topping shopping list
How to make it
- Heat oven to 350 degrees & prepare 2 sheets of foil as follows:-
- Press 1 sheet of foil into a 9x13 pan as if to line it, making sure it extends up the sides & over the edges.
- Gently remove this foil shell & set aside
- Repeat with 2nd sheet, leaving in the pan for lining
- BLONDE:-
- Mix flour, cocoa, baking powder & salt in a bowl - set aside
- Place butter, sugar & vanilla in a medium sized bowl & beat with electric mixer until creamy
- Beat in eggs, one at a time
- On low speed, beat in flour mixture
- Stir in peanuts
- Spread evenly in lined pan - set aside
- .
- CHEESECAKE:-
- Beat cream cheese in a medium bowl with electric mixer on medium speed until smooth
- Add sugar, eggs & flour & beat in well to combine
- Pipe or spoon over blonde layer & gently spread evenly
- .
- BRUNETTE:-
- Stir flour, cocoa, baking powder & salt together in a medium bowl - set aside
- In another medium sized bowl, beat butter & sugar until light & fluffy
- Beat in eggs one at a time
- Beat in peanut butter until well blended
- On low speed beat in 1/2 the flour & 1/2 the milk
- Repeat with remaining 1/2's
- Pipe or spoon over cheesecake mixture in pan & gently spread out evenly
- Place the foil "tent" over the top, crimping the edges
- Do not let the foil touch the top of the batter - SEE NOTE
- Bake, covered, for 1 hour
- Remove the foil & bake an additional 25 - 30 mins more
- Place pan on a wire rack to cool for 30 mins
- Refrigerate at least 2 hrs or up to 24 hrs
- .
- GARNISH:-
- Prepare chocolate mousse mixes as directed on pkgs but only use the 1 cup of milk total
- Spread smoothly over top of baked mixture in pan
- Sprinkle chopped peanuts over the mousse & drizzle with the caramel topping
- Cut into 32 pieces
- Can also cut into pieces & top with the peanuts & caramel when serving, as seen in the picture
- .
- NOTE:- The reason for the "tent" of foil is to ensure even baking in the first stages
The Rating
Reviewed by 11 people-
OHHH Brianna..this is amazing 55555!! wow
lanacountry
in Macon loved it
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If I was a redhead I would still look at this and say "Awesome"!! Yummy
jett2whit
in Union City loved it
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Wowwww!! One of the best proffessionel ones!! Great!
ahmed1
in Cairo loved it
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