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
Scale
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
