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Gluten-Free Bayou Blondies

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Serves 16 | Prep Time 20 | Cook Time 40

Why I Love This Recipe

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. :)

Ingredients You'll Need

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 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.

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