Butter Pecan Brownies

This is a two step brownie mix. There is a bottom and a top layer. Though it takes a few more minutes prep time than traditional brownies they are totally worth it. They are extremely rich aka sweet but they do contain 16 ounces of powered sugar. Please watch the video if you want more in detail instructions as I was so caught up in recording it, I didn't capture photos of each step.

Previously Shared recipe on FB, screenshot from my notes on FB

Bottom layer

Box of Butter Pecan Cake mix
1 stick of melted butter
1 egg
Mix it all together till, it will get thick and hard to stir if doing it by hand. If you have a mixer use it, though I wouldn't use a hand mixer as it is so thick, I have burnt out motors on cheap hand held mixers. Once it is complete press it into a buttered cake pan covering the bottom try to even it out evenly.

Top Layer

16 ounces of powered Sugar or 3 and 1/2 cups
8 ounce of cream cheese soften
2 eggs
Mix together till it gets creamy it will have a yellow tint. Once it is completely mixed together it is ready to be poured over the top of the the bottom half. Once you have poured it spread it out so it is covering the bottom layer.

Cook at 350 degrees for 35-40 minutes

They won't look done because the cream cheese mixture will still be in a semi-liquid state till it cools. So do not leave it in the over for more than 40 minutes or you will burn your brownies. Let them cool at least 1 hour before cutting into them, I highly suggest letting them cool completely before cutting into them which takes about 2 hours.

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