Thursday, February 20, 2014

Chocolate Pecan Bayou Brownies

It's that time again...Brownie Time!

I wanted to do something different then my traditional fudgy wudgy brownies I always make.

I wanted a brownie that's so rich, you would need two glasses of milk to wash it down.

Found it folks, right on the pages of Southern Living Magazine!   

Bayou Brownies are made using butter, cream cheese, nuts, did I mention butter, and yellow cake mix.

Well, I didn't have any yellow cake mix, but I did have Duncan Hines Devils Food Chocolate!

Let the baking begin people.

This recipe is so simple, but the flavor is out of this world!

Mix the chocolate cake mix, melted butter, nuts and one egg together, press that mixture into a greased 13X9 inch baking pan.

Next, mix remaining eggs, cream cheese, vanilla and powdered sugar.

Top the chocolate mixture with the cream cheese and bake for about 40 minutes at 325 degrees.

All done, ready to eat, and pass the milk!!!!

Chocolate Pecan Bayou Brownies

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 12 brownie squares


1 box Duncan Hines Devils Food Chocolate Cake Mix
3 eggs, room temperature
1 1/2 cup chopped pecans
1 stick butter, melted
1 8 ounce package Philadelphia Cream Cheese
1 teaspoon vanilla
1 16 ounce box powdered sugar


Preheat oven to 325 degrees.

Mix cake mix, 1 egg, pecans, and melted butter together, press into 13X9 inch greased baking pan.

In a mixer add remaining eggs, powdered sugar, cream cheese and vanilla. Mix well until creamy, pour on top of chocolate mixture.

Bake at 325 degrees for 40 minutes.

Remove from oven, allow to cool, cut into bars.

Top of brownies will be gooey when you remove from oven, they will set up as they cool.


  1. Oh these look heavenly and I can't wait to try them! Thanks for the great recipe, cher!


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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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