Wednesday, November 7, 2012

Bayou Brownies

Would you like a super easy knock-your-socks off dessert?  Well, look no further than these blonde Bayou Brownies.  The first time I baked these my 16 year old son loved them so much he had to practice some severe self control to keep from eating 1/2 the pan.

When I originally made these I didn't have time to take pics so I saved some in the freezer.  The brownies were in the freezer for a few weeks and not wrapped very well I might add.  After the photo session, my son ate the rest of the brownies and still commented on how good they were.

These brownies are a nice change from typical chocolate brownies and would be perfect for a potluck or holiday party.

Buon Appetito!

Bayou Brownies
prep: 10 minutes
bake: 40 minutes
yield: 15 servings
calories: 417
fat: 20 grams

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

1. Combine pecans, butter, 1 egg, and cake mix, stirring until well blended; press in bottom of a lightly greased 13- x 9-inch pan.
2. Beat remaining 2 eggs, cream cheese, and powdered sugar at medium speed with an electric mixer until smooth. Pour over cake mix layer.
3. Bake at 325° for 40 minutes or until set. Cool in pan on a wire rack. Cut into squares.

1 comment:

  1. I can not wait to bake these. I used to be only a savory cook. That is until I backed up to your blog. Now I bake again. But, YUMMY!!! You are a bad influence. TFS. GracieRhae