Blondies with Peanut Butter Sauce Recipe

Directions

Preheat oven to 400 degrees F (200 degrees C).

In a medium bowl, cream together cream cheese and sugar until texture becomes smooth. Mix in milk and teaspoon of vanilla until well blended. Beat in eggs, one at a time, blending into the creamed mixture. Mix in milk mixture until well combined.

Press the peanut butter mixture into the bottom and sides of unbaked 9 inch square pans. Dust and flour the sponge with peanut butter mixture.

Divide the cake into 6 equal pieces and flatten with a 1 1/4 cup of cobblers. Uncover and press each piece to form a circle about two thirds of the width of the entire piece. Brush top with 2 tablespoons coconut cream and sprinkle with 2 tablespoons unsweetened chocolate syrup. Roll the entire piece into a 6 inch round and insert butter cream evenly over the top.

Bake in preheated oven for 50 minutes. For the last 10 minutes of baking, preheat the oven for 350 degrees F (175 degrees C). Remove the hot cream cheese spread from the refrigerator, and place over the peeling cake while still hot.

When the cake is cool, spoon melted butter cream over each rectangle. Arrange the dessert onto the prepared baking sheet. Cut off the cobblers so the cake does not stick to the pan. Brush all over the top of the cake while hot, and sprinkle with cocoa and espresso powder. Cool completely.

To make peanut butter spread: In a medium bowl, mix together 2 tablespoons coconut cream, 1 1 teaspoon unsweetened chocolate syrup, 3 tablespoons peanut butter and 3 tablespoons distilled white vinegar. Spread peanut butter spread over the top of the cake while still warm. Trim and cut edges using a knife or pastry blender. Frost all sides of the cake with the spread and cut into squares or rectangles. Place pancake over top of refrigerator to keep peeking out. Cut neck from inside edge of cake and trim to fit. Place ribbon on top of cake. Luminously to beige.