Out Of The Box Brownies: Magical brownie recipes that start with a box

Modern Peach Cobbler Blondie

May 24, 2012 By: Denise Leo, Global Brownie Ambassador Category: Blonde Brownie, Cream Cheese, Creative, Fruit, Nutty


This is a funky, chunky peach cobbler, with a modern brownie twist. For this “cobbler,” you don’t need a bowl, ice cream, or a spoon. Just a free hand and an appetite. That’s what makes it perfect for the great outdoors. Serve dainty little pieces for your ladies’ tea, or cut he-man squares for a hungry-guy’s lunch, or take the whole pan to a family picnic. This brownie suits all occasions and is a harbinger of sunny summertime.



  • 1 box (15-17 ounces) sugar cookie mix
  • 2/3 cup brown sugar (use only 1/3 cup if using a “Splenda” brand)
  • 1 stick (1/2 cup) butter or margarine, melted
  • 2 eggs
  • One 8-ounce package cream cheese (let soften outside of ‘frig for 5-10 mins)



  • 1.5 cups walnuts, chopped and toasted
  • 1 Tablespoon brown sugar
  • 1 Tablespoon flour
  • 3/4 teaspoon cinnamon
  • If desired, 1/8 tsp each of ground cloves and/or allspice
  • 2 Tablespoons melted butter or margarine
  • 1 teaspoon vanilla



  • 21-ounce can peach pie filling (I used Comstock brand)


In a large bowl, mix together the brown sugar and sugar cookie mix.

Melt butter or margarine in the microwave for about 20-25 seconds. Add butter, eggs, and softened cream cheese to the bowl. It makes mixing easier if you cut the cream cheese into pieces as you add it to the bowl.

Spread into a greased 9×13 pan. Don’t use a 9×9 pan; it will be too small.

Pour the toasted, chopped walnuts into a medium bowl. Add the other dry ingredients (1 T brown sugar, 1 T flour, 3/4 tsp cinnamon, 1/8 tsp allspice, 1/8 tsp cloves) and mix thoroughly.

Melt 2 T butter in the microwave. Add melted butter and 1 T vanilla to the bowl and mix completely.

One tablespoon at a time, spoon the walnut mixture onto the batter. Space each spoonful evenly apart and leave some batter showing; mine sort of looked like a checkerboard pattern.

If your pie filling has large slices of peaches, I suggest cutting them into bite-sized pieces. I just poured the can into a bowl and used the side of a spoon to cut the largest pieces; it took all of 20 seconds. One tablespoon at a time, spoon peach pie filling onto the batter, in between the piles of walnuts.

Now use a knife or spatula to gently swirl the batter, peaches, and nuts. Not too much. Just enough to get some of the batter to come up and some of the peaches and nuts to go down. After it’s baked and served, you want every piece to have some of all those flavors!

Bake at 350 F for 35-45 mins (depends on your pan size and depth of batter), until the blonde batter is no longer gooey. To test, a center-placed toothpick should come out nearly clean but a little moist…not yet completely dry. Let cool for at least 30 minutes so they set up before cutting. Though they’re delicious when cooled, I highly suggest eating while they’re still a bit warm. Or take a cold piece and heat it in the microwave for just 15 seconds. Wow. For your backyard barbecue, family reunion, Memorial Day picnic, or just any old day, this recipe will let your guests know they’re special. Along with Memorial Day, summer has arrived, and this modern peach cobbler blondie recipe is here to help you celebrate.