Brownie Pecan Pie Ooey Gooey Butter Cake

A delightful dessert that merges the richness of brownies, the sweetness of pecan pie, and the indulgence of ooey gooey butter cake, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 55

Total Time 1 10

Servings: 12 servings

Course: Dessert

Cuisine: Southern

Calories: 350

Ingredients Method Notes

Ingredients

For the Brownie Layer

1 box brownie mix (plus ingredients as directed)

For the Gooey Layer

8 oz cream cheese, softened
3 large eggs
1 teaspoon vanilla extract
16 oz powdered sugar approximately
½ cup unsalted butter, melted 1 stick

For the Pecan Topping

1 cup chopped pecans
¼ cup maple syrup optional for added sweetness

Method

Preparation

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Prepare the brownie layer: In a mixing bowl, combine the brownie mix with the required eggs, oil, and water. Mix until well combined and spread evenly into the bottom of the prepared pan. Bake for 20 minutes.
Make the gooey layer: In another bowl, beat the softened cream cheese until creamy. Add the eggs, vanilla extract, and mix well. Gradually add the powdered sugar and melted butter, mixing until smooth and glossy.
Pour the gooey mixture over the partially baked brownie layer, spreading it out as needed.
Bake the cake for an additional 30-35 minutes, or until the top is golden and slightly puffed. The gooey layer may jiggle a little—this is perfectly fine!
Add the pecans: In the last 5 minutes of baking, sprinkle the chopped pecans over the top of the cake for that crunchy finish.
Cool the cake completely in the pan before slicing. Serve warm for that gooey goodness or chilled for a firmer texture!

Notes

Experiment with flavors by adding chocolate chips to the brownie layer or a splash of bourbon to the gooey layer. Avoid overbaking—keep an eye on the cake's texture towards the end of the baking time. Substitute pecans with walnuts or almonds if desired.