Chocolate Pecan Ooey Gooey Butter Cake

Indulge in the ultimate dessert experience with this Chocolate Pecan Ooey Gooey Butter Cake. Combining the rich depth of a chocolate brownie, the nutty sweetness of pecan pie, and the creamy softness of a butter cake, this recipe is a decadent masterpiece perfect for any celebration or as a luxurious treat for yourself.

Ingredients:

Bottom Layer:

1 box (18 oz.) brownie mix
1 egg
½ cup unsalted butter, melted
Water (as needed by the brownie mix instructions)
Pecan Pie Filling:

3 eggs
1/3 cup light brown sugar
1/4 cup sugar
1 cup light corn syrup
¼ cup salted butter, melted
2 teaspoons vanilla extract
2 cups pecans, coarsely chopped
Top Layer:

8 oz. cream cheese, softened
3 eggs
1 ½ teaspoons vanilla extract
1/2 cup unsalted butter, melted and slightly cooled
3 1/3 cups powdered sugar


Directions:

Prepare the Bottom Layer: Preheat your oven to 350°F (175°C). Combine the brownie mix, 1 egg, and ½ cup melted unsalted butter in a bowl. Add water as needed according to the brownie mix instructions to achieve a smooth consistency. Press the mixture into the bottom of a greased 9×13 inch baking dish.

Make the Pecan Pie Filling: In a separate bowl, whisk together 3 eggs, light brown sugar, sugar, light corn syrup, ¼ cup melted salted butter, and vanilla extract until well combined. Stir in the coarsely chopped pecans. Pour this filling over the brownie layer in the baking dish.

Prepare the Top Layer: Beat the softened cream cheese until smooth. Add 3 eggs, 1 ½ teaspoons vanilla extract, and ½ cup melted unsalted butter; mix well. Gradually add the powdered sugar, beating until the mixture is smooth. Carefully spread this mixture over the pecan pie filling layer.

Bake: Bake in the preheated oven for 40-50 minutes, or until the top layer is set and slightly golden. The center should still be slightly gooey.

Cool and Serve: Allow the cake to cool completely before slicing. Serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Prep Time: 30 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 20 minutes

Kcal: Not provided | Servings: 12-15 servings

Additional Tips:

  • Customization: Feel free to add chocolate chips to the pecan layer or drizzle the finished cake with caramel sauce for extra decadence.
  • Storage: This cake can be stored in the refrigerator for up to 5 days, making it a great make-ahead dessert option.

Serving Suggestions:

  • Dollop of Fresh Whipped Cream: A dollop of freshly whipped cream on each serving cuts through the richness and adds a light, airy texture.
  • Dusting of Powdered Sugar: A light dusting of powdered sugar over the top can add a beautiful contrast and a hint of additional sweetness.
  • Berry Compote: Serve alongside a berry compote for a tart contrast to the sweet and nutty flavors of the cake.

Pairing with Beverages:

  • Coffee: The rich flavors of this cake pair wonderfully with a strong cup of coffee, making for a delightful breakfast or brunch treat.
  • Dessert Wines: A sweet dessert wine or a port can complement the deep flavors of chocolate and pecan, enhancing the dining experience.
  • Milk: For a comforting and classic pairing, serve with a cold glass of milk.

Making it Ahead: This cake is perfect for preparing ahead of time, allowing the flavors to meld together in the refrigerator. Simply cover and store in the fridge, then bring to room temperature before serving. The ganache or caramel toppings can be added just before serving to maintain their texture.

This Chocolate Pecan Ooey Gooey Butter Cake is more than just a dessert; it’s an experience. With its layers of contrasting textures and flavors, it promises to be a hit at any gathering or a special treat for those moments when only the most indulgent dessert will do.

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