Brownie Pecan Pie Ooey Gooey Butter Cake
Brownie Pecan Pie Ooey Gooey Butter Cake
I get inspired by combining desserts, and this time, I think I’ve truly outdone myself. This isn’t just a cake; it’s an experience that brings together three of the most beloved desserts into one incredible pan.
We’re talking about a rich, fudge brownie base, a sweet and crunchy pecan pie middle, and a smooth, tangy cheesecake topping. This is the kind of dessert that makes people stop and ask for the recipe.
Every bite is a perfect blend of textures and classic flavors. Trust me, you don’t need a big piece, but every spoonful is absolutely worth it. It’s a dense, decadent cake that is pure comfort.
What You’ll Need
This recipe has three distinct layers, so I’ve broken down the ingredients for each part to keep things organized.
Base
- 1 18.3 oz. fudge brownie mix
- 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 butter, melted
- 2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups pecan halves
Topping
- 1 8 oz. package cream cheese, room temperature
- 3 large eggs
- 1 teaspoon vanilla
- 1/2 cup butter, melted
- 3 cups confectionery sugar
Tools Required
- 9×13 inch baking pan (glass is preferred)
- 3 Medium to large mixing bowls
- Electric mixer or a whisk
- Spatula
- Measuring cups and spoons
- Digital food thermometer (recommended)
Pro Tips
Because this cake is so rich and has so many components, a few tips can make all the difference between a good cake and a great one.
- Check Doneness with a Thermometer: This cake is very dense, and it can be hard to tell when it’s fully cooked. The best way to know for sure is to use a digital thermometer. The center should read 210°F when it’s done. A toothpick should also come out clean from the cheesecake part.
- Spreading the Brownie Base: The brownie batter for the base is extremely thick. To spread it evenly without a struggle, you can lightly grease your spatula or even your fingertips to pat the dough into place on the bottom of the pan.
- Perfect Cheesecake Topping: For the cheesecake topping to be thick enough to dollop, your cream cheese must be at true room temperature. If it’s too cold, it will be lumpy. If you soften it in the microwave, it can become too thin. Just let it sit on the counter for an hour or two before you start.
- Pan Choice Matters: I recommend a glass 9×13 pan. If you use a dark metal pan, the cake may cook faster and the edges could get too brown. If using metal, consider lowering the oven temperature to 325°F and start checking for doneness a little earlier.
Substitutions and Variations
While this recipe is fantastic as is, you can certainly make a few tweaks to suit your taste.
| Ingredient | Substitution Idea | Note |
|---|---|---|
| Brownie Mix | Your favorite from-scratch recipe | Ensure the recipe makes enough for a 9×13 pan. |
| Pecans | Walnuts or Almonds | Walnuts are a great substitute for a different flavor. |
| Add-ins | Chocolate Chips or Toffee Bits | Stir 1/2 cup into the pecan pie filling for extra texture. |
| Brown Sugar | Dark Brown Sugar | This will give the filling a deeper, molasses flavor. |
Make Ahead Tips
This is a great dessert to make a day in advance, which is perfect for holidays or parties.
Bake the cake as directed, let it cool completely, then cover it tightly and store it in the refrigerator. It will keep well for up to 2 days before serving.
For the best flavor and texture, take it out of the refrigerator about an hour before serving to let it come to room temperature.
How to Make Brownie Pecan Pie Ooey Gooey Butter Cake
Follow these steps carefully to build each delicious layer.
Step 1: Preheat your oven to 325°F. Thoroughly spray a 9×13 inch baking pan with non-stick spray.
Step 2: In a large bowl, combine all the base ingredients: brownie mix, 1 egg, 6 tablespoons of melted butter, and water. Mix until just combined. The batter will be very thick. Press this mixture evenly into the bottom of your prepared pan.
Step 3: In a separate mixing bowl, prepare the filling. Whisk together 3 eggs, corn syrup, both sugars, 4 tablespoons of melted butter, vanilla, and salt until smooth. This might take a couple of minutes. Gently stir in the pecan halves.
Step 4: Pour the pecan pie filling over the brownie base. Try to spread the pecans as evenly as possible.
Step 5: In a third bowl, mix the topping ingredients. Beat the room temperature cream cheese, 3 eggs, vanilla, 1/2 cup of melted butter, and confectionery sugar until smooth and thoroughly combined.
Step 6: Drop the cheesecake mixture by large spoonfuls over the pecan filling. It’s okay if there are gaps; the layers will bake together beautifully.
Step 7: Carefully place the pan in the oven. Bake for about 1 hour to 1 hour and 10 minutes. The cake is done when the center only has a slight jiggle and the cheesecake parts feel firm to the touch and are just starting to turn a light golden brown. Start checking around the 50-minute mark.
Nutrition, Pairings, and Tips
This is an indulgent treat, best enjoyed in moderation. Here are a few details to keep in mind.
Serving Suggestions
This cake is incredibly rich and stands on its own. It pairs perfectly with a simple cup of black coffee or a cold glass of milk to cut through the sweetness.
Dietary Swaps
Adapting this recipe for specific diets can be challenging due to its nature, but here are some ideas. Please note that these swaps will change the final texture and have not been tested.
| Dietary Need | Suggested Swap | Consideration |
|---|---|---|
| Gluten-Free | Use a gluten-free fudge brownie mix. | The base may be more delicate. |
| Lower Sugar | Use a sugar-free brownie mix and sugar substitutes. | This will significantly alter the texture of the pecan and cheesecake layers. |
Nutritional Information (Estimated)
This is an estimate for 1 of 12 servings. Actual values may vary.
- Calories: ~650 kcal
- Fat: ~35g
- Sugar: ~70g
- Protein: ~8g
Leftovers and Storage
Due to the cream cheese and egg content, this cake must be refrigerated.
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices. Wrap each slice tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before enjoying.
Frequently Asked Questions
Q1. My cake was runny in the middle even after baking for over an hour. What went wrong?
Ans: This is the most common issue with such a dense cake. Ovens can vary, and the sheer amount of filling needs a long time to set. The best solution is to use a digital thermometer to ensure the internal temperature reaches 210°F. If the top is browning too quickly, you can loosely cover it with foil for the remainder of the baking time.
Q2. The cheesecake topping was too thin to dollop. How can I fix this?
Ans: This usually happens if the cream cheese or butter was too warm. Ensure the cream cheese is at room temperature, not warmed, and that the melted butter has had a moment to cool slightly before mixing. A thick, spreadable consistency is what you are looking for.
Q3. Can I use a scratch-made brownie recipe for the base?
Ans: Absolutely! A fudgy brownie recipe designed for a 9×13 pan will work perfectly. Just prepare the batter and press it into the pan as the first layer.
Wrapping Up
This Brownie Pecan Pie Ooey Gooey Butter Cake is truly one for the books. It’s the ultimate dessert for any occasion that calls for something special, from holiday gatherings to a simple weekend treat.
The combination of fudge brownie, pecan pie, and cheesecake is something you just have to taste to believe. I hope you love making it as much as I do.
If you give this recipe a try, please come back and leave a comment below. I’d love to hear how it turned out for you!
