Brownie Pecan Pie Ooey Gooey Butter Cake

Hello, lovely readers! Today, I’m beyond excited to share a recipe that perfectly encapsulates the essence of indulgence and comfort—Brownie Pecan Pie Ooey Gooey Butter Cake. This dessert is a heavenly trifecta of flavors and textures, combining the fudgy richness of brownies, the caramelized nuttiness of pecan pie, and the melt-in-your-mouth delight of ooey gooey butter cake. I promise, this will be your new favorite treat!

Ingredients

For the Brownie Layer:

• 1 box (18.25 oz) Brownie mix (plus ingredients listed on the package)

For the Pecan Pie Filling:

• 1 cup Light corn syrup
• 3/4 cup Granulated sugar
• 3 Large eggs
• 2 tbsp Unsalted butter, melted
• 1 tsp Vanilla extract
• 1 and 1/2 cups Pecans, chopped

For the Butter Cake Layer:

• 1 box (15.25 oz) Yellow cake mix
• 1/2 cup Unsalted butter, melted
• 2 Large eggs
• 1 tsp Vanilla extract
• Powdered sugar, for dusting (optional)

How to Make Instructions

Prepare the Brownie Layer:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. Prepare the brownie mix according to the package instructions.
3. Spread the brownie batter evenly into the bottom of the prepared baking pan.

Prepare the Pecan Pie Filling:

1. In a bowl, whisk together corn syrup, granulated sugar, eggs, melted butter, and vanilla extract until well combined.
2. Stir in chopped pecans.
3. Pour the pecan pie filling evenly over the brownie batter layer.

Prepare the Butter Cake Layer:

1. In another bowl, combine yellow cake mix, melted butter, eggs, and vanilla extract. Mix until smooth.
2. Carefully spread the butter cake batter over the pecan pie filling layer, covering it evenly.
3. Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
4. Remove from the oven and let it cool completely in the pan on a wire rack.
5. Once cooled, dust with powdered sugar if desired.
6. Slice and serve the Brownie Pecan Pie Ooey Gooey Butter Cake, enjoying the rich layers of brownie, pecan pie, and buttery cake in every bite.

Helpful Tips

• For a neater slice, refrigerate the cake for an hour before cutting.
• Use high-quality vanilla extract for the best flavor.
• Toast the pecans slightly for an extra depth of flavor.

Substitutions/Variations

• Substitute walnuts or almonds for pecans if preferred.
• For a gluten-free version, use a gluten-free brownie mix and cake mix.
• Add a teaspoon of bourbon to the pecan pie filling for a hint of warmth and complexity.

Frequently Asked Questions

Can I make this cake ahead of time?

Absolutely! This cake can be made a day in advance. Just store it in an airtight container at room temperature.

Can I freeze this cake?

Yes, you can freeze it. Wrap individual slices in plastic wrap and then in aluminum foil. They’ll keep in the freezer for up to 2 months.

What’s the best way to serve this cake?

This cake is delightful on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

Storage Instructions

Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, or freeze as mentioned above.

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Thank you for joining me on this delicious adventure! I hope you enjoy making and devouring this Brownie Pecan Pie Ooey Gooey Butter Cake as much as I do. Don’t forget to share your baking moments with us on social media using the hashtags below. Happy baking!

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