Brownie Pecan Pie Ooey Gooey Butter Cake

I just baked this incredible Brownie Pecan Pie Ooey Gooey Butter Cake and it’s as delicious as it looks! A fudge brownie layer, topped with a pecan pie filling and then a cheesecake layer – every bite is a triple treat! Now, let’s make it.

Ingredients:

Base Layer:

• 1 (18.3 oz.) package fudge brownie mix
• 1 large egg
• 6 tablespoons butter, melted
• 1/4 cup water (plus an additional tablespoon if needed)

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 butter, melted
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 2 cups pecan halves

Cheesecake Topping:

• 1 (8 oz.) package cream cheese, at room temperature
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup butter, melted
• 3 cups confectioners’ sugar

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Instructions:

1. Preheat your oven to 325°F (163°C). Lightly spray a 9 x 13-inch baking pan with non-stick cooking spray.

For the Base:

2. In a large mixing bowl, combine the brownie mix, 1 egg, 6 tablespoons of melted butter, and 1/4 cup water. Mix until the ingredients come together into a thick batter. If some of the mix doesn’t incorporate, add another tablespoon of water.
3. Transfer the batter to the prepared pan, spreading it evenly to cover the bottom. Use your hands to pat the dough into place, creating a smooth, even base.

For the Pecan Pie Filling:

4. In another mixing bowl, whisk together 3 eggs, light corn syrup, light-brown sugar, granulated sugar, 4 tablespoons of melted butter, vanilla extract, and salt. Whisk for a couple of minutes, either with a hand mixer or a whisk, until everything is well blended.
5. Stir in the pecan halves until they are evenly distributed. Pour this filling over the brownie base layer, smoothing it out and making sure the pecans are spread evenly.

For the Cheesecake Topping:

6. In a separate bowl, mix the cream cheese until smooth. Add 3 eggs, 1 teaspoon of vanilla, and 1/2 cup of melted butter. Beat together until thoroughly combined.
7. Gently spoon or pour this cheesecake mixture over the pecan filling. Use a spoon to drop it in large dollops, ensuring even coverage.
8. Carefully place the pan in the oven and bake. The cake is done when the center is set but still slightly jiggly, and the cheesecake topping is firm to the touch and just starting to turn golden. Begin checking at 50 minutes, although it may take up to 1 hour and 10 minutes.
9. Remove from the oven and allow the cake to cool in the pan. For best slicing, refrigerate until fully set before serving.

To Serve:

• Slice into squares and serve chilled or at room temperature.

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Next Up: Taste Surprises!

• Traditional Homemade Thanksgiving Stuffing
• Creamy White Chicken Chili
• Crock Pot Cream Cheese Chicken Chili
• Gordon Ramsay’s Perfect Roast Turkey
• Butternut Squash Apple Bake

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