Ingredients:
For the Brownie Layer:
1 box (18.3 oz) brownie mix
Ingredients required on the box (typically eggs, oil, and water)
For the Ooey Gooey Butter Layer:
8 oz cream cheese, softened
2 large eggs
1/2 cup unsalted butter, melted
4 cups powdered sugar
For the Pecan Pie Topping:
1 cup light corn syrup
1/2 cup brown sugar, packed
3 large eggs, beaten
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
Directions:
Prepare the Brownie Base: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish. Prepare the brownie mix according to the package instructions. Pour the brownie batter into the prepared dish and bake for 15 minutes, or until the edges are just set but the center remains soft. Remove from the oven and let cool slightly.
Make the Ooey Gooey Butter Layer: In a large mixing bowl, beat the softened cream cheese and eggs until smooth. Add the melted butter and powdered sugar, mixing until fully combined. Pour the mixture over the partially baked brownie layer, spreading it evenly.
Prepare the Pecan Pie Topping: In a medium bowl, whisk together the corn syrup, brown sugar, eggs, and vanilla extract until smooth. Fold in the chopped pecans.
Add the Topping: Pour the pecan pie mixture evenly over the butter layer.
Bake: Return the dish to the oven and bake for 40-45 minutes, or until the top is set and golden brown. The center should still be slightly gooey.
Cool and Serve: Allow the cake to cool completely before slicing. For cleaner slices, refrigerate for 1-2 hours. Serve at room temperature or slightly warm.
Prep Time: 20 minutes | Baking Time: 60 minutes | Total Time: 1 hour 20 minutes
Kcal: 450 kcal | Servings: 12-16 servings
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