• Cooking Time: 40
  • Servings: 16
  • Preparation Time: 20


I had heard of Bayou Brownies. They are supposedly AMAZING. But, I'm allergic to gluten so I set out to make the gluten-free version. And, I changed the name to "Blondies" because there's no chocolate in them.

They are beyond delicious. And, I really didn't have to alter the recipe that much. I did make everything organic though. That didn't make these any less caloric (they're very rich) but maybe a tad bit healthier. :)


  • 1 cup chopped pecans
  • 1/2 cup organic salted butter, melted
  • 3 large organic eggs, divided
  • 1 package Cherrybrook Kitchen yellow cake mix
  • 1 (8-oz.) package organic cream cheese, softened
  • 16 oz. organic powdered sugar (I didn't use the full 16 oz)
  • Juice of 1 lemon (I added this)


  • 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, and lemon juice (optional) 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.

Categories: Bar 

Author Credit: Oxmoor House

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