Blonde N Brunette Delights Recipe

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Blonde N Brunette Delights
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Ingredients
31
Count
Nutrition
227
Calories
Total time
90
Minutes
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Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 tblspn unsweetened cocoa powder
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 6 tblspn (3/4 stick) unsalted butter - softened
  • 1 cup packed brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 cup coursely chopped dry-roasted peanuts
  • 2 package (8oz/250g) cream cheese - softened
  • 2/3 cup sugar
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 6 tblspn unsweetened cocoa powder
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter - softened
  • 1 1/3 cups sugar
  • 2 eggs
  • 1 cup milk
  • garnish
  • 1 cup milk

Directions:

  1. Heat oven to 350 degrees & prepare 2 sheets of foil as follows:-
  2. Press 1 sheet of foil into a 9x13 pan as if to line it, making sure it extends up the sides & over the edges.
  3. Gently remove this foil shell & set aside
  4. Repeat with 2nd sheet, leaving in the pan for lining
  5. BLONDE:-
  6. Mix flour, cocoa, baking powder & salt in a bowl - set aside
  7. Place butter, sugar & vanilla in a medium sized bowl & beat with electric mixer until creamy
  8. Beat in eggs, one at a time
  9. On low speed, beat in flour mixture
  10. Stir in peanuts
  11. Spread evenly in lined pan - set aside
  12. CHEESECAKE:-
  13. Beat cream cheese in a medium bowl with electric mixer on medium speed until smooth
  14. Add sugar, eggs & flour & beat in well to combine
  15. Pipe or spoon over blonde layer & gently spread evenly
  16. BRUNETTE:-
  17. Stir flour, cocoa, baking powder & salt together in a medium bowl - set aside
  18. In another medium sized bowl, beat butter & sugar until light & fluffy
  19. Beat in eggs one at a time
  20. Beat in peanut butter until well blended
  21. On low speed beat in 1/2 the flour & 1/2 the milk
  22. Repeat with remaining 1/2's
  23. Pipe or spoon over cheesecake mixture in pan & gently spread out evenly
  24. Place the foil tent over the top, crimping the edges
  25. Do not let the foil touch the top of the batter - SEE NOTE
  26. Bake, covered, for 1 hour
  27. Remove the foil & bake an additional 25 - 30 mins more
  28. Place pan on a wire rack to cool for 30 mins
  29. Refrigerate at least 2 hrs or up to 24 hrs
  30. GARNISH:-
  31. Prepare chocolate mousse mixes as directed on pkgs but only use the 1 cup of milk total
  32. Spread smoothly over top of baked mixture in pan
  33. Sprinkle chopped peanuts over the mousse & drizzle with the caramel topping
  34. Cut into 32 pieces
  35. Can also cut into pieces & top with the peanuts & caramel when serving, as seen in the picture
  36. NOTE:- The reason for the tent of foil is to ensure even baking in the first stages
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 227.18 Kcal (951 kJ)
Calories from fat 74.92 Kcal
% Daily Value*
Total Fat 8.32g 13%
Cholesterol 39.21mg 13%
Sodium 179.7mg 7%
Potassium 192.01mg 4%
Total Carbs 34.36g 11%
Sugars 19.6g 78%
Dietary Fiber 0.9g 4%
Protein 5.14g 10%
Vitamin C 0.1mg 0%
Iron 0.7mg 4%
Calcium 71.2mg 7%
Amount Per 100 g
Calories 299.23 Kcal (1253 kJ)
Calories from fat 98.68 Kcal
% Daily Value*
Total Fat 10.96g 13%
Cholesterol 51.64mg 13%
Sodium 236.68mg 7%
Potassium 252.9mg 4%
Total Carbs 45.25g 11%
Sugars 25.82g 78%
Dietary Fiber 1.18g 4%
Protein 6.77g 10%
Vitamin C 0.1mg 0%
Iron 1mg 4%
Calcium 93.7mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.1
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

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