I have to credit my mom for this recipe, think of it as an early Mother’s Day thank you. My mom is a former gourmet chef/caterer so I grew up having home cooked meals almost every night. I feel so fortunate that my mom was able to pass on her love for food to me and my siblings. She’s an amazing woman who I am continually inspired by and she’s a damn good cook! Since I can remember I’ve been spoiled by my mom with family dinners, pound cake, banana bread, and these Neiman Marcus Brownies that I am about to share with you. I have helped my mom make these a few times and consumed a TON of them over the course of my 19 (20 tomorrow!) years. As a college student craving a taste of home, I finally made them all by myself!
Had to put a picture of my mommy to give her credit! If she figures out how to use the computer she’s probably gonna kill me, love you mom!
My mom sent these to me last year at school so my friends, well prepped for the tasty treats, were hovering in my tiny kitchen when they came out of the oven. I even received multiple text messages asking me “Neiman Marcus’s ready yet?!”. After inspecting the brownies for a minute I decided that sadly they weren’t ready, the middle was too soft and they didn’t look quite done so I put them back in for another 10 or so minutes which my mom said is normal. The brownies are SO easy to make but they do take a bit of watching while you’re baking them. I was actually incredibly surprised at how easy they were to make, they probably took me the same amount of time that it takes to break Pillsbury “Break and Bake” cookie dough apart. Once the Neiman Marcus Brownies were cooled and ready to taste we dug in. Just as amazing as I remember. The buttery cookie crust harmonizes with the sugary cream cheese filling, all topped off with a nutty crunch on top from the pecans. They’re foolproof, they are the perfect baked good for any occasion: dessert at a dinner party, bake sale, lunch with friends, anything. I LOVE these brownies, always have, always will. I’m so happy to share my mom’s recipe with you, she doesn’t remember where it originated from so if anyone knows the history let me know!
Neiman Marcus Brownies
From Diane Edwards
1 box Betty Crocker Butter Pecan Cake Mix (of course I couldn’t find this kind here in NYC, as I have said before, the curse of small grocery stores in a crowded city, so I substituted a box of Butter Cake Mix and added half a cup of finely crushed pecans)
2 sticks butter, 1 melted*
1 (16 oz) box powdered sugar
1 8 oz bar softened cream cheese*
1 cup pecans
*Healthy Swaps: I used Smart Balance blend butter, Neufchatel cream cheese (1/3 less fat) and egg whites instead of eggs (2 egg whites per egg called for)
Preheat oven 300 degrees. Grease a 9×13 inch pan, set aside.
Do not prepare cake mix as the box directs, instead mix together cake mix, stick of melted butter, and 1 egg. Press into bottom of pan to create the crust.
Blend together cream cheese, other stick of butter, 2 eggs, and the box of powdered sugar. Mix well. Pour over cake mix crust and spread evenly. Sprinkle chopped pecans on top. Bake for 55-1 hour and 10 minutes. Time will vary depending on your oven but start checking at 55 minutes. Cool completely and cut into squares.