This Chocolate Pecan Ooey Gooey Butter Cake combines layers of rich brownie, classic pecan pie filling, and a decadent cream cheese topping for the ultimate indulgence. Perfect for holidays or special gatherings, this dessert is a show-stopper that’s as delicious as it is eye-catching!
Why You’ll Love This Recipe
- Combines the best of brownies, pecan pie, and cheesecake into one irresistible dessert.
- Rich, gooey, and full of chocolate and pecan flavors.
- A perfect treat for holidays, potlucks, or anytime you want a wow-worthy dessert.
- Easy to make using a brownie mix as the base.
Ingredients
Bottom Layer
- 1 box (18 oz.) brownie mix
- 1 large egg
- ½ cup unsalted butter, melted
- Water (if needed to adjust consistency)
Pecan Pie Filling
- 3 large eggs
- ⅓ cup light brown sugar
- ¼ cup granulated sugar
- 1 cup light corn syrup
- ¼ cup salted butter, melted
- 2 teaspoons vanilla extract
- 2 cups pecans, coarsely chopped
Top Layer
- 8 oz. cream cheese, softened
- 3 large eggs
- 1½ teaspoons vanilla extract
- ½ cup unsalted butter, melted and slightly cooled
- 3⅓ cups powdered sugar
Step-by-Step Instructions
Prepare the Pan
- Preheat your oven to 325°F (163°C).
- Grease a 9×13-inch baking dish with butter or nonstick spray.
Make the Bottom Layer
- In a large bowl, mix the brownie mix, melted butter, and egg until smooth.
- If the mixture is too thick, add a splash of water to reach a spreadable consistency.
- Spread the mixture evenly into the prepared baking dish.
Prepare the Pecan Pie Filling
- In another bowl, whisk together the eggs, brown sugar, granulated sugar, corn syrup, melted butter, and vanilla extract until fully combined.
- Fold in the chopped pecans.
- Pour the pecan filling evenly over the brownie layer.
Make the Top Layer
- Using a mixer, blend the softened cream cheese, melted butter, eggs, and vanilla until smooth.
- Gradually add the powdered sugar and beat until well incorporated.
- Spoon the cream cheese mixture over the pecan pie filling, spreading it gently to cover the surface evenly.
Bake the Cake
- Bake in the preheated oven for 55–75 minutes. The center should still jiggle slightly but appear mostly set.
- If the top begins to brown too much, tent the cake loosely with foil during the last 15–20 minutes of baking.
- Remove the cake from the oven and cool on a wire rack.
Kitchen Equipment Needed
- Mixing bowls
- Hand or stand mixer
- 9×13-inch baking dish
- Whisk
- Spatula
- Wire cooling rack
Serving and Storage Tips
- Serving: Allow the cake to cool completely before slicing for clean, gooey layers. Serve as is or with a scoop of vanilla ice cream.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Let sit at room temperature for 15 minutes before serving.
- Freezing: You can freeze the cake for up to 2 months. Wrap individual slices tightly in plastic wrap and store in a freezer-safe container. Thaw in the fridge overnight before serving.
Variations
- Nut-Free Option: Substitute chopped pecans with walnuts or omit nuts entirely.
- Chocolate Lovers: Add ½ cup of chocolate chips to the brownie base for an extra chocolatey layer.
- Bourbon Pecan Twist: Add 1 tablespoon of bourbon to the pecan pie filling for a rich, smoky flavor.
Helpful Notes
- Ensure the cream cheese and butter for the topping are at room temperature for a smooth consistency.
- To prevent over-browning, keep an eye on the cake during the last 15 minutes and use foil as needed.
- Let the cake cool completely before slicing to ensure clean, distinct layers.
Frequently Asked Questions
1. Can I use a homemade brownie recipe for the base?
Yes, a homemade brownie batter can be used, but keep the quantity similar to a boxed mix (about 18 oz.).
2. Can I use dark corn syrup instead of light?
Yes, but it will slightly alter the flavor, adding a richer, molasses-like note.
3. How do I know when the cake is done?
The edges should be set, and the center should jiggle slightly when shaken but not be runny.
4. Can I make this ahead of time?
Yes, this cake can be made a day in advance. Store it in the refrigerator and bring it to room temperature before serving.
5. What’s the best way to cut gooey cakes?
Use a sharp knife dipped in hot water and wiped clean between slices for neat cuts.
This Chocolate Pecan Ooey Gooey Butter Cake is a decadent dessert guaranteed to impress everyone at your table. With layers of rich brownie, sweet pecan filling, and creamy topping, it’s the ultimate indulgence for any occasion!
