Bayou Brownies

Blond brownies with a nutty crust topped with a soft cream cheese layer. Creamy and oh so sweet! Not for the faint of heart. A little square goes a long way with these babies! I didn't have pecans when I made these so I substituted 1/2 cup chopped walnuts and 1/2 cup chopped almonds.


Bayou Brownies

1 cup chopped pecans
1/2 cup butter, melted
3 large eggs
1 (18.25-oz.) package yellow cake mix
1 (8 oz.) package cream cheese, softened
1 (16 oz.) package powdered sugar (almost 4 cups)

Combine pecans, butter, 1 egg, and cake mix, stirring until well blended; press in bottom of a lightly greased 9x13 cake pan. Set aside.

Combine remaining 2 eggs, cream cheese, and powdered sugar in a large mixing bowl; beat at medium speed with an electric mixer until smooth. Pour cream cheese mixture over cake mix layer.

Bake at 325 degrees for 40 minutes or until cheese mixture is set. Let cool completely in pan on a wire rack. Cut into squares. (They're pretty tasty warm, too, if you just can't wait!)
Yield: 15 brownies