Butter Pecan Brownies

The Record’s “Recipe of the Week”:
Butter Pecan Brownies by Teresa Andrus

FIRST LAYER:
1 butter pecan cake mix
1 egg
1 stick of butter, softened, no substitutes

SECOND LAYER:
1 stick of butter, softened, no substitutes
8 oz. pkg. cream cheese, softened
2 eggs
16 oz. powdered sugar
1 cup chopped pecans

For the first layer: Stir together the cake mix, 1 egg, and 1 stick of butter. Cut into crumbs with pie dough cutter. Press firmly into a 9x14-inch baking dish. The dough will be sticky. Us the oily side of the butter wrapper works well to press it into the baking dish. Set the dough aside.

For the second layer: Combine the remaining stick of butter, cream cheese, 2 eggs, and powdered sugar. Mix with an electric mixer. Pour over the first layer. Sprinkle with the pecans. Bake at 300° for 1 hour. This may not look set, but DO NOT BAKE LONGER. Cool. Cut into bars.