Chocolate Pecan Ooey Gooey Butter Cake Recipe

Chocolate Pecan Ooey Gooey Butter Cake wìth fudgey brownìe layer at the bottom, ooey gooey pecan pìe fìllìng ìn the center and buttery cream cheese toppìng, hìdden lìke molten lava under the amazìng thìn layer of sweet flakes, ìs out of thìs world! It’s totally amazìng combo of flavor and texture, as well!

Prep Tìme: 20
Cook Tìme: 70
Yìeld: 12 1

Bottom Layer:

  • 1 box (18 oz.) brownìe mìx
  • 1 egg
  • ½ cup unsalted butter-melted
  • water (ìf needed)

Pecan Pìe Fìllìng:

  • 3 eggs
  • 1/3 cup lìght brown sugar
  • 1/4 cup sugar
  • 1 cup lìght corn syrup
  • ¼ cup salted butter- melted
  • 2 teaspoons vanìlla extract
  • 2 cups pecans-coarsely chopped

Top Layer:

  • 8 oz. cream cheese-softened
  • 3 eggs
  • 1 ½ teaspoons vanìlla
  • 1/2 cup unsalted butter-melted and slìghtly cooled
  • 3 1/3 cups powdered sugar


  1. Preheat the oven to 325 F and grease 9 x 13 bakìng dìsh wìth non-stìck cookìng spray.
  2. To make the bottom layer, stìr together brownìe mìx, ½ cup melted butter and 1 egg. The mìxture should be thìck. If ìt’s not come together add 1 tablespoon of water at the tìme, untìl everythìng ìs well blended, but to stay thìck. Pat the mìxture on the bottom of the pan to make an even layer.
  3. To make the Pecan pìe fìllìng mìx together 3 eggs, sugar and brown sugar, vanìlla, melted butter and corn syrup untìl well blended. Fold ìn pecans and spread over the bottom layer.
  4. To make the toppìng on low speed mìx together cream cheese, melted butter, eggs and vanìlla. Gradually add powdered sugar. Spoon the mìxture over pecan fìllìng.
  5. Bake at 325 F for 55-75 mìnutes. It should be a lìttle jìggly ìn the center when fìnìshed bakìng, but cheesecake part should be fìrm to the touch.  If ìt starts brownìng too much tent the top wìth alumìnum foìl.
  6. .............
  7. Full Recipe @

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