Brownie Pecan Pie Ooey Gooey Butter Cake
A rich, layered dessert combining a fudgy brownie base, sweet pecan pie filling, and creamy cheesecake topping, all baked to gooey perfection.
Ingredients
Brownie Base
- 1 box fudge brownie mix 18.3 oz
- 1 large egg
- 6 tablespoons melted butter
- 1/4 cup water
Pecan Pie Filling
- 3 large eggs
- 1 cup light corn syrup
- 1/3 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 4 tablespoons melted butter
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 cups pecan halves
Topping
- 1 package cream cheese 8 oz, room temperature
- 3 large eggs
- 1 teaspoon vanilla
- 1/2 cup melted butter
- 3 cups confectionery sugar
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and spray a 9 x 13-inch baking pan with non-stick spray.
Make the Brownie Base
- In a mixing bowl, combine the brownie mix, egg, melted butter, and water. Mix until combined. Spread the brownie batter evenly in the prepared pan.
Prepare the Pecan Pie Filling
- In another mixing bowl, mix together the eggs, light corn syrup, brown sugar, granulated sugar, melted butter, vanilla extract, and salt. Whisk until blended, then fold in the pecan halves.
Layering the Cake
- Pour the pecan filling over the brownie base. In a clean bowl, beat the cream cheese until smooth, then add eggs, vanilla, and melted butter. Gradually stir in confectionery sugar until creamy.
Final Assembly
- Drop spoonfuls of the cheesecake mixture over the pecan filling and place the pan in the oven.
Baking Time
- Bake for 50 to 70 minutes, checking for doneness around 50 minutes.
Cooling
- Let the cake cool for a while before serving.
Notes
Serve warm or chilled, garnished with whipped cream or ice cream. Store in the refrigerator for 3-5 days or freeze for up to 2 months.