Bayou Brownies

This recipe (or something very similar) is floating around the Internet masquerading under like five different names.  I picked the Bayou Brownie name mostly because I'm a fan of alliteration.

These brownies don't actually contain any chocolate.  But, don't worry, they won't disappoint!  I think they're called "brownies" merely because of the texture.  In fact, you could probably call these Bayou Blondies, but then there would be six names for a single dessert, and six names would be totally over the top.

Anyway, these brownies are ridiculously easy to make.  They do bake at a low temperature for a relatively long period of time, but very little is required to get them in the oven.  And, you probably have all of the ingredients hanging around in your kitchen, so you might as well make them anyway.  These were so good that I made them and took them to work twice in the same week.  Make these.  You'll be happy you did.

Source: kevin {&} Amanda

1 Box Moist Yellow Cake Mix
3 Eggs
8 Oz Cream Cheese, softened
1/2 Cup Butter, melted
4 Cups Powdered Sugar

1. Preheat the oven to 300 degrees and spray a 9 x 13 baking dish with non-stick spray. 

2.  Combine the cake mix (only the powdered cake mix -- do not prepare), melted butter, and one egg. 

3. Press the cake mix into the bottom of the pan. 

4. Mix the cream cheese, 2 eggs, and powdered sugar until it is smooth. 

5. Pour the cream cheese mixture on top of the cake mix crust. 

6.  Bake for 45-50 minutes, or until the top is a very light golden brown. 

7.  Allow to cool completely before cutting. 



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