BLACK AND WHITE BROWNIES
Source: Family Circle
Makes 6 brownies

FOR THE BROWNIE:
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla
FOR THE CHEESECAKE DIMPLES:
6 ounces cream cheese, softened
1/3 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon vanilla extract
2 tablespoons milk

Heat oven to 350 degrees F. Line a 13 x 9 x 2-inch baking pan with aluminum foil. Coat with nonstick cooking spray.

TO PREPARE THE BROWNIE:
In medium-size bowl, whisk together flour, baking powder and salt until blended.

In large microwave-safe bowl, combine butter and chocolate. Microwave on high for 1 minute; stir until smooth. If necessary, microwave another 15 seconds to melt. Add sugar to chocolate mixture; stir to combine. Add eggs and vanilla; stir until smooth. Stir in flour mixture until smooth. Spoon into prepared pan; spread evenly.

TO PREPARE THE CHEESECAKE DIMPLES:
In medium-size bowl, on medium speed, beat cream cheese until smooth. On low speed, beat in flour, sugar and vanilla until blended. Add milk; beat until smooth.

With a tablespoon, make a depression or dimple in top of brownie batter. With another tablespoon, drop a dollop of cream cheese mixture into the dimple. Continue to make and fill dimples over the top in an uneven pattern until there are lots of them. (Don't worry about being too neat since mounds will flatten out during the baking.)

Bake in 350 degree F oven 30 minutes or until firm to touch and set. Let cool in pan on wire rack for 15 minutes. Using foil, remove brownie from pan to rack. Let cool about 2 hours before cutting. Store airtight for up to 1 week.

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BLACK AND WHITE BROWNIE DELIGHT
Source: Family Circle magazine, January 2007)

FOR THE 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
FOR THE CHEESECAKE:
2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
2 eggs
1/3 cup all-purpose flour
FOR THE 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
FOR THE 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 as follows: 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. Line 13 x 9-inch baking pan with one of the prepared foil sheets, extending up the long sides and over short ends.

TO PREPARE THE BLONDIE:
Mix flour, cocoa powder, 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.

TO PREPARE THE 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.

TO PREPARE THE BROWNIE:
Stir flour, cocoa powder, 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.

TO PREPARE THE 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.