Black and White Layered Brownie Delight

This is so yummy! Chocolate, peanut butter, caramel, cream cheese - it's got everything. Easy to make, although a little more labor intensive than the normal brownie! So worth it! From the cover of Family Circle Magazine.

• Ready In: 2 hrs 40 mins
• Serves: 32

Ingredients

• Blondie

• 1 1⁄2 cups all-purpose flour
• 1  tablespoon  unsweetened cocoa powder
• 3⁄4 teaspoon baking powder
• 1⁄2 teaspoon salt
• 6  tablespoons butter
• 1  cup brown sugar
• 1  teaspoon vanilla extract
• 2  eggs
• 1⁄2 cup  corsely chopped  dry roasted peanuts

• Cheesecake

• 2 (8 ounce) packages cream cheese
• 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 butter
• 1 1⁄3 cups sugar
• 2  eggs
• 2⁄3 cup creamy peanut butter
• 1  cup milk

• Garnish

• 2 (2 7/8ounce) packages  chocolate mousse mix
• 1  cup milk (or jar chocolate frosting)
•  chopped  dry roasted peanuts
•  chocolate shavings
•  caramel topping

Directions

1. Line 13x9 inch pan with foil covering all sides.
2. To make Blondie Layer: Mix flour, cocoa, baking powder and salt. In another bowl beat butter, sugar and vanilla until creamy. Beat in egg, one at a time. On low, beat in flour mixture. Stir in peanuts. Spread into pan; level top.
3. To make Cheesecake Layer: Beat cream cheese until smooth. Add sugar, eggs and flour. Gently spoon over Blondie layer and carefully smooth over.
4. To make Brownie Layer: Stir in flour, cocoa, baking powder, and salt. In another bowl beat butter and sugar until creamy. Add eggs one at a time. Add peanut butter. On low speed add 1/2 the flour mixture then add 1/2 the milk. Repeat. Gently spoon over Blondie layer and carefully smooth over. Place a tent of aluminum foil over the top of the pan (make sure to "tent" the foil because otherwise the top brownie layer will stick to the foil and it wont look good).
5. Bake at 350°F covered for 1 hour, remove foil and bake 25-30 minutes longer. Place on rack to cool 30 minutes. Refrigerate at least 2 hours or up to 24 hours.
6. Garnish: Either prepare chocolate mousse mix according to directions using only 1 cup milk and spread on top or melt a jar of chocolate frosting for 30 seconds in the microwave and pour over the top (if you do this you'll want to refrigerate for an additional hour). Once on serving plate garnish with caramel topping, chocolate shavings and chopped peanuts. Yum!