Get ready to fall in love with the ultimate layered dessert: Brownie Pecan Pie Ooey Gooey Butter Cake. This showstopper is a mash-up of three classic favorites, featuring a fudgy brownie base, a sticky-sweet pecan pie center, and a rich, creamy butter cake topping. Every bite is a celebration of textures and flavors, from the crackly brownie edges to the golden, gooey top. Whether you’re baking for a holiday table or just want to treat yourself, this recipe is pure joy—and sure to earn you rave reviews.
Ingredients You’ll Need
The beauty of Brownie Pecan Pie Ooey Gooey Butter Cake is that it uses pantry staples and a few fresh items to create something truly extraordinary. Each ingredient plays a role—some add richness, some bring crunch, and others lend that irresistible gooeyness. Here’s what you’ll need, along with tips to get the most out of each component:
- Brownie mix (18.3 oz): This shortcut base delivers deep chocolate flavor and a perfect fudgy texture. Choose your favorite brand for best results.
- Eggs (7 total): Eggs bind each layer, giving structure and richness to the dessert. Use large eggs for consistency.
- Vegetable oil (1/2 cup): Brings moisture to the brownie layer, ensuring it stays soft and decadent.
- Water (1/4 cup): Helps blend the brownie mix smoothly—don’t skip it!
- Light corn syrup (1 cup): The must-have for that gooey, classic pecan pie texture.
- Brown sugar (1/2 cup): Adds a deep, caramel-like sweetness to the pecan layer.
- Melted butter (2 tablespoons + 1/2 cup): Butter is used in both the pecan pie and gooey layers for richness and flavor. Be sure to melt it before adding.
- Vanilla extract (2 teaspoons): A splash of vanilla in both the pecan and butter layers brings warmth and enhances all the flavors.
- Chopped pecans (1 1/2 cups): These add that signature crunch and nutty depth to the pecan pie layer.
- Cream cheese (8 oz, softened): Essential for the gooey butter topping—let it come to room temperature for easy mixing.
- Powdered sugar (4 cups): Creates the signature gooey, sweet butter cake topping. Sift for lump-free results.
- Unsalted butter (1/2 cup, melted): Adds extra richness to the butter cake layer and helps with that dreamy texture.
How to Make Brownie Pecan Pie Ooey Gooey Butter Cake
Step 1: Prepare the Brownie Base
Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking pan. In a large mixing bowl, combine your brownie mix with two eggs, vegetable oil, and water. Stir everything together until there are no streaks of dry mix left; the batter will be thick and glossy. Spread this evenly across the bottom of your prepared pan, making sure to reach all the corners—this forms the chewy, chocolatey foundation for your Brownie Pecan Pie Ooey Gooey Butter Cake.
Step 2: Make the Pecan Pie Layer
In a separate bowl, whisk together the light corn syrup, brown sugar, three eggs, two tablespoons melted butter, and a teaspoon of vanilla extract. Once that’s smooth, fold in the chopped pecans. This glossy, nutty mixture should be gently spooned over the brownie layer—try to distribute the pecans evenly, so every bite has a little crunch. The pecan pie layer will seep into the brownie as it bakes, creating those dreamy, caramelized edges everyone loves.
Step 3: Make the Gooey Butter Topping
For the crowning glory, beat your softened cream cheese with two eggs and a teaspoon of vanilla until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated—don’t rush this step or you’ll end up with lumps. Finally, stir in the melted butter until the mixture is pourable and silky. Pour this over the pecan pie layer, gently spreading it out with a spatula so every inch is covered. The butter topping will puff up and turn golden in the oven, giving your Brownie Pecan Pie Ooey Gooey Butter Cake its signature gooey crown.
Step 4: Bake and Cool
Slide your pan into the oven and bake for 45–50 minutes. You’re looking for set, golden edges and a center that’s still a little jiggly—don’t overbake, or you’ll lose that wonderful gooeyness. Cool the cake completely in the pan before slicing. If you want perfect squares, chill the cake for easier cutting, then let it come back to room temperature or warm gently before serving.
How to Serve Brownie Pecan Pie Ooey Gooey Butter Cake
Garnishes
To make this dessert truly unforgettable, serve each square with a scoop of creamy vanilla ice cream or a dollop of whipped cream. If you’re feeling fancy, drizzle with warm caramel sauce or sprinkle with a handful of toasted pecans for extra crunch and visual appeal. The contrast of cold ice cream with the warm, gooey cake is pure heaven.
Side Dishes
Brownie Pecan Pie Ooey Gooey Butter Cake is the star of any dessert table, but it pairs beautifully with fresh berries or a fruit salad for a bright, refreshing counterpoint. If you’re serving this at a gathering, offer a pot of strong coffee or a tall glass of cold milk alongside to balance the richness.
Creative Ways to Present
For parties, cut the cake into bite-sized squares and serve on a platter with mini forks or toothpicks—think of them as decadent dessert bites. Alternatively, layer broken pieces into parfait glasses with whipped cream and berries for a stunning, individual trifle. You can even use the squares to top milkshakes or ice cream sundaes for an over-the-top treat!
Make Ahead and Storage
Storing Leftovers
To keep your Brownie Pecan Pie Ooey Gooey Butter Cake fresh, cover the pan tightly with foil or transfer squares to an airtight container. Store at room temperature for up to two days, or in the refrigerator for up to five days. The flavors meld and the texture becomes even more luscious as it sits.
Freezing
Yes, you can freeze this dessert! Simply wrap individual squares in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well for up to two months. When you’re ready to indulge, thaw overnight in the refrigerator for best results.
Reheating
For that fresh-from-the-oven gooeyness, reheat individual squares in the microwave for about 15–20 seconds, or warm larger portions in a low oven (300°F) until just heated through. Be careful not to overheat, as you want the layers to stay distinct and the topping to remain creamy.
FAQs
Can I use a homemade brownie recipe instead of a boxed mix?
Absolutely! If you have a favorite homemade brownie recipe, feel free to use it for the base. Just make sure it’s sized for a 9×13-inch pan and yields a thick, fudgy layer to support the pecan and butter toppings.
Is it possible to make Brownie Pecan Pie Ooey Gooey Butter Cake nut-free?
You can replace the pecans with your favorite nut-free substitute or simply omit them for a gooey, chocolatey dessert. Sunflower seeds or chocolate chips are delicious alternatives for added texture.
Can this dessert be made gluten-free?
Yes, just use your favorite gluten-free brownie mix and double-check that all other ingredients are gluten-free. The rest of the recipe remains exactly the same, so you won’t miss out on any of the gooey magic!
How do I know when the cake is done baking?
Look for golden edges and a center that still jiggles slightly when you gently shake the pan. The gooey butter topping will continue to set as it cools, so don’t be tempted to overbake.
What’s the best way to cut clean squares?
For neat slices, chill the cooled cake in the refrigerator for at least an hour. Use a sharp knife wiped clean between cuts, and bring squares to room temperature or warm slightly before serving for that perfect texture.
Final Thoughts
Don’t wait for a special occasion to experience the magic of Brownie Pecan Pie Ooey Gooey Butter Cake. It’s a labor of love that pays off in every decadent, gooey bite. Treat yourself and your loved ones—you’ll be starting a new dessert tradition the very first time you serve it!
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Brownie Pecan Pie Ooey Gooey Butter Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 16 squares 1x
- Diet: Vegetarian
Description
This Brownie Pecan Pie Ooey Gooey Butter Cake is a decadent layered dessert combining a fudgy brownie base, a rich pecan pie filling, and a luscious gooey butter cream cheese topping. Perfect for holidays or special occasions, it offers a delightful blend of chocolate, nuts, and sweet buttery goodness in every bite.
Ingredients
For the base:
- 1 box brownie mix (18.3 oz)
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
For the pecan pie layer:
- 1 cup light corn syrup
- 1/2 cup brown sugar
- 3 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
For the gooey butter topping:
- 1 (8 oz) block cream cheese (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 1/2 cup unsalted butter (melted)
Instructions
- Prepare the brownie base: In a large bowl, combine the brownie mix, eggs, vegetable oil, and water. Mix until fully combined and smooth. Spread the batter evenly into the bottom of a lightly greased 9×13-inch baking pan.
- Make the pecan pie layer: In a separate bowl, whisk together the light corn syrup, brown sugar, eggs, melted butter, and vanilla extract until smooth. Stir in the chopped pecans and gently spoon this mixture over the brownie base layer, spreading evenly.
- Make the gooey butter topping: In a third bowl, beat the softened cream cheese, eggs, and vanilla extract together until smooth and creamy. Gradually add the powdered sugar, beating until fully incorporated. Stir in the melted unsalted butter until the mixture is smooth and pourable. Pour this topping evenly over the pecan pie layer.
- Bake the cake: Place the pan in a preheated oven at 350°F (175°C) and bake for 45 to 50 minutes, or until the top is golden and set around the edges. The center should remain slightly jiggly and gooey to retain the perfect texture.
- Cool and serve: Allow the cake to cool completely in the pan to let the layers set properly. For best results, serve slightly warm with a scoop of vanilla ice cream. For easier slicing, chill the cake, then bring to room temperature or gently warm before serving.
Notes
- Best served slightly warm with a scoop of vanilla ice cream for an extra indulgent treat.
- Chilling the cake before cutting helps to achieve cleaner slices.
- The center of the cake will remain gooey, which is the intended texture for this dessert.
- If desired, substitute chopped walnuts for pecans as a variation.
- Store any leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 470
- Sugar: 45g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
