If you love decadent desserts, this Brownie Pecan Pie Ooey Gooey Butter Cake will become your new obsession. It’s a mash-up of three irresistible treats—fudgy brownies, gooey butter cake, and nutty pecan pie. Each bite is rich, sweet, and melt-in-your-mouth delicious, with layers of chocolate brownie on the bottom, a buttery cream cheese filling, and caramelized pecans on top.
Perfect for the holidays, potlucks, or when you want a show-stopping dessert, this indulgent cake is guaranteed to impress your family and friends.
Ingredients
For the Brownie Base:
- 1 box brownie mix (plus eggs, oil, and water as package directs)
For the Pecan Pie Layer:
- 1 cup light corn syrup
- 1 cup brown sugar
- 3 large eggs
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 ½ cups pecan halves
For the Ooey Gooey Butter Topping:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 3 ½ cups powdered sugar
Preparation Steps
Step 1: Bake the Brownie Base
- Prepare the brownie mix as directed on the box. Spread into a greased 9×13-inch baking dish and bake for 20 minutes (do not overbake, it should be slightly underdone).
Step 2: Make the Pecan Pie Filling
- In a bowl, whisk together corn syrup, brown sugar, eggs, melted butter, and vanilla. Stir in pecans.
Step 3: Add the Pecan Layer
- Pour the pecan filling evenly over the partially baked brownie base.
Step 4: Prepare the Gooey Butter Topping
- Beat cream cheese and butter until smooth. Add eggs and vanilla, mixing well. Slowly add powdered sugar and beat until creamy.
Step 5: Layer and Bake
- Spread the gooey butter mixture over the pecan filling. Bake at 350°F (175°C) for 40–45 minutes, until the edges are set but the center is still slightly gooey.
Step 6: Cool and Serve
- Cool completely before slicing into squares or bars. Serve with whipped cream or vanilla ice cream.
Variation
- Chocolate Chip Twist: Stir chocolate chips into the gooey topping.
- Bourbon Pecan: Add 1–2 tbsp bourbon to the pecan filling for depth.
- Nut-Free Option: Replace pecans with walnuts or skip nuts entirely.
- Salted Caramel Drizzle: Top with warm caramel and a sprinkle of sea salt before serving.
Cooking Notes
- Don’t overbake—the “ooey gooey” texture comes from leaving the center slightly soft.
- Line the baking pan with parchment paper for easier removal.
- Let cool before cutting to avoid messy slices.
Serving Suggestions
- Serve chilled for a firmer texture or warm for extra gooeyness.
- Pair with coffee or a glass of milk.
- Perfect for Thanksgiving, Christmas, or potluck dessert tables.
Tips
- Use room temperature cream cheese for a smoother topping.
- Make a day ahead—the flavors develop even more overnight.
- Slice into small squares since it’s very rich.
Prep Time / Cooking Time / Total Time
- Prep Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: ~1 hour 5 minutes
Nutritional Info (per serving, approx. 12 servings)
- Calories: 510
- Protein: 6g
- Carbs: 64g
- Fat: 26g
- Sodium: 320mg
FAQs
Q1: Can I make this with homemade brownies instead of a box mix?
- Yes! Use your favorite brownie recipe for the base instead of boxed mix.
Q2: Can I freeze Brownie Pecan Pie Ooey Gooey Butter Cake?
- Yes, wrap slices individually and freeze up to 3 months. Thaw in the fridge overnight before serving.
Q3: Can I make this ahead for a party?
- Absolutely! It tastes even better the next day, so it’s great for make-ahead desserts.
Q4: Do I have to use corn syrup?
- Corn syrup gives the pecan layer its classic gooey texture, but you can use honey or maple syrup as a substitute.
Q5: How do I keep it from sticking to the pan?
- Line your baking dish with parchment paper and lightly grease it. This makes slicing and cleanup easier.
Conclusion
This Brownie Pecan Pie Ooey Gooey Butter Cake is the ultimate indulgence—a dessert that layers fudgy brownies, pecan pie filling, and gooey butter topping into one irresistible treat. Perfect for holidays, potlucks, or anytime you want to wow your guests, it’s rich, decadent, and unforgettable.