You know those moments when you can’t decide what dessert you want? Your brain says brownie, but your heart says pecan pie. Then someone else wants cake. It’s a real problem.
So, I figured, why choose? I’m going to show you how to make the most ridiculously good dessert that solves this problem forever. It’s a brownie, a pecan pie, and an ooey gooey butter cake all smashed into one perfect pan of happiness. This is the dessert that makes everyone quiet down and just… eat.
What You’ll Need
Okay, let’s get our ingredients lined up. This recipe has a few parts, but don’t let that scare you. It’s mostly just mixing stuff in bowls. I’ve broken it down so you can see exactly what you need for each glorious layer. Getting everything out on the counter first is my secret to not losing my mind while baking.
For the Butter Cake Crust
This is our foundation. It’s a simple, chewy, buttery base that holds all the goodness together. The yellow cake mix is a classic shortcut for gooey butter cake, and honestly, it works perfectly. Don’t fight it.
| Ingredient | Amount |
|---|---|
| Yellow Cake Mix | 1 box (15.25 oz) |
| Large Egg | 1 |
| Unsalted Butter | ½ cup (1 stick) |
A little note on the butter: make sure it’s fully melted. I just pop mine in the microwave for about 45 seconds. It makes mixing the crust way easier.
For the Fudgy Brownie Layer
This isn’t some wimpy, cakey brownie. This is a rich, fudgy layer that stays soft even after it’s baked. This is where things start getting really serious. The espresso powder is optional, but it makes the chocolate taste more… well, chocolatey.
| Ingredient | Amount |
|---|---|
| Unsalted Butter | ½ cup (1 stick) |
| Granulated Sugar | 1 cup |
| Large Eggs | 2 |
| Vanilla Extract | 1 tsp |
| All-Purpose Flour | ½ cup |
| Unsweetened Cocoa Powder | ⅓ cup |
| Salt | ¼ tsp |
| Instant Espresso Powder | 1 tsp (optional) |
| Semi-Sweet Chocolate Chips | ½ cup |
Make sure your eggs for this part are at room temperature. Just leave them on the counter for about 30 minutes before you start. They’ll mix into the batter so much better, trust me.
For the Pecan Pie Topping
This is the grand finale. The sweet, crunchy, caramelly topping that bubbles and bakes into a perfect pecan pie layer. Using dark corn syrup gives it a deeper, richer flavor than the light stuff.
| Ingredient | Amount |
|---|---|
| Light Brown Sugar | ½ cup, packed |
| Dark Corn Syrup | ½ cup |
| Unsalted Butter | 3 tbsp |
| Large Eggs | 2 |
| Vanilla Extract | 1 tsp |
| Salt | ¼ tsp |
| Pecan Halves | 1 ½ cups |
For the pecans, you can use halves or chopped pieces. I like using halves because they look so nice on top, but chopped works just fine if that’s what you’ve got in the pantry.
Pro Tips From My Kitchen
I’ve made this dessert more times than I can count, and I’ve made a few mistakes along the way. Here are the big things I learned so you don’t have to.
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Don’t Overmix the Crust. When you mix the cake mix, egg, and melted butter for the crust, just mix until it comes together. It will be thick, almost like a dough. If you beat it too much, the crust can get tough. We’re going for chewy, not tough.
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The Gentle Spread. When you add the brownie batter and then the pecan pie filling, be gentle. Don’t just dump it all in the middle. Pour it evenly over the layer below it, and use a spatula to gently nudge it into the corners. If you’re too rough, the layers will get muddy and mix together.
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The Wobble Test is Key. This cake is tricky to tell when it’s done. The best way is the wobble test. When you gently nudge the pan, the edges should be set, but the center should still have a little jiggle to it, kind of like Jell-O. If it’s sloshing around, it needs more time. If it’s totally firm, you might have overbaked it.
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Patience with Cooling. I know, this is the hardest part. You have to let this thing cool completely on a wire rack. I’m talking a couple of hours. If you try to cut it while it’s warm, you’ll have a delicious, gooey mess instead of clean slices. It sets up as it cools, so this step is not optional.
Tools You’ll Need
You don’t need any fancy equipment for this. Just your basic baking gear.
- A 9×13 inch baking pan (glass or metal is fine)
- 3 medium-sized mixing bowls
- An electric hand mixer or a stand mixer (or a whisk and some arm strength)
- A rubber spatula for scraping the bowls
- Measuring cups and spoons
- A wire cooling rack
Putting It All Together: The Step-by-Step Guide
Alright, time for the fun part. Let’s build this masterpiece layer by layer.
Step 1: Get Ready
First things first, preheat your oven to 350°F (175°C). Take your 9×13 inch pan and grease it really well with butter or baking spray. You don’t want any of this goodness sticking.
Step 2: Make the Crust
In a medium bowl, dump in the yellow cake mix, the single egg, and your ½ cup of melted butter. Mix it with your electric mixer on low speed until it’s just combined. It’s going to be a very thick batter, almost like a soft dough. Plop that into your greased pan and use your fingers or the back of a spatula to press it into an even layer. It helps if you wet your fingers a little with water to keep them from sticking.
Step 3: Mix the Brownie Layer
In a separate bowl, melt your other ½ cup of butter. Whisk in the granulated sugar until it’s all combined. Then, add your two room-temperature eggs and the vanilla extract, and whisk until it’s smooth and glossy. Now, dump in the flour, cocoa powder, salt, and the optional espresso powder. Fold it all together with a spatula until there are no dry streaks left. Finally, stir in the chocolate chips.
Step 4: Add the Brownie Layer
Carefully pour the brownie batter over the crust in the pan. Use your spatula to spread it gently and evenly all the way to the edges. Try not to disturb the crust underneath.
Step 5: Make the Pecan Pie Topping
In your third bowl (last one, I promise!), combine the brown sugar, corn syrup, and the 3 tablespoons of melted butter. Whisk it until it’s smooth. Then, whisk in the last two eggs, the vanilla, and the salt. Once that’s all mixed, fold in your pecan halves.
Step 6: The Final Layer
Slowly and carefully pour the pecan pie mixture over the brownie layer. Try to pour it all over so you don’t have to spread it too much. The pecans will float to the top, which is exactly what we want.
Step 7: Bake It!
Slide your pan into the preheated oven. Bake for 40-50 minutes. Start checking it at the 40-minute mark. You’re looking for the edges to be set and slightly puffed up, and the center to have just a slight jiggle. (Remember the wobble test!)
Step 8: Cool It Down
Once it’s done, take it out of the oven and place the whole pan on a wire rack. Now, walk away. Don’t touch it. Let it cool completely to room temperature, which will take at least 2 hours. Seriously. This is when the magic happens and everything sets up properly. After it’s cool, you can stick it in the fridge for another hour to make cutting even easier.
Substitutions and Variations
Don’t have everything on the list? No problem. This recipe is pretty forgiving.
- Different Nuts: If you’re not a pecan fan, walnuts or even slivered almonds would work great in the topping.
- Cake Mix Fun: Feel free to swap the yellow cake mix. A butter pecan cake mix is amazing, and a devil’s food cake mix makes the whole thing extra chocolatey.
- Spice It Up: Add a half teaspoon of cinnamon to the pecan pie topping for a little warmth.
- Chocolate Choices: Use dark chocolate chips or even chopped chunks of a good chocolate bar in the brownie layer for a different flavor.
Make-Ahead Tips
This dessert is actually perfect for making ahead of time. I think it tastes even better the next day after all the flavors have had a chance to hang out and get to know each other.
You can bake the entire thing one day in advance. Just let it cool completely, then cover it tightly with plastic wrap and store it in the refrigerator. Let it sit out on the counter for about 20-30 minutes before serving to take the chill off.
Leftovers and Storage
If you somehow have leftovers, they are super easy to store.
Just cover the pan with plastic wrap or transfer the slices to an airtight container. It will keep in the refrigerator for up to 5 days. You can eat it cold straight from the fridge (my personal favorite way) or pop a slice in the microwave for about 15 seconds to warm it up slightly.
Frequently Asked Questions
Q1. Can I use a different size pan, like an 8×8?
Ans: You can, but you’ll need to adjust the baking time quite a bit. An 8×8 pan will make the layers much thicker, so you’ll probably need to bake it for closer to an hour. Keep a close eye on it.
Q2. My center seems really gooey, is that normal?
Ans: Yes, it’s supposed to be gooey! But if it seems liquidy and undercooked, you might have pulled it from the oven a bit too soon. The cooling process is what really sets the center, so don’t panic until it’s fully cooled.
Q3. Do I have to use a cake mix for the crust?
Ans: The cake mix is what makes it a classic gooey butter cake crust. You could probably find a from-scratch shortbread crust recipe, but it won’t have that same signature chewy texture.
Q4. Why did my layers get all mixed up?
Ans: This usually happens from pouring the layers too aggressively. When you add the brownie batter and pecan filling, pour it slowly and spread it very gently so you don’t push it down into the layer below.
Wrapping Up
There you have it. It looks like a lot of steps, but it’s really just three simple bowls of mixing that come together to create something truly special.
This Brownie Pecan Pie Ooey Gooey Butter Cake is a showstopper. It’s the kind of dessert people talk about for weeks. It’s rich, it’s decadent, and it’s worth every single calorie. So go give it a try! And when you do, come back and leave a comment below. I’d love to hear how it turned out for you.
