Brownie Pecan Pie Ooey Gooey Butter Cake (Layered Bliss!)

A decadent, triple-layer dessert with a brownie base, gooey pecan pie filling, and a buttery cream cheese topping. Perfect for holidays or sweet tooth cravings!

A Triple-Layer Treat Worth Sharing

The first time I had anything close to a brownie pecan pie ooey gooey butter cake was at a neighbor’s potluck in Charleston. I was nine, wearing a frilly blue dress, and already halfway into my second helping of baked mac and cheese when someone brought over a plate with what looked like a magic trick in dessert form. There were layers. There was shine. There were pecans. And the second it hit my tongue? I knew I’d never forget it.

Now, this dessert has become one of my most treasured bakes—especially around the holidays. It’s a Southern-inspired, three-layered dream: a rich fudge brownie base, a sticky-sweet pecan pie filling, and a velvety cream cheese topping that’s as buttery as it is gooey. It’s sweet. It’s messy. It’s the kind of treat you cut into small squares and then go back for “just one more” until the pan mysteriously disappears.

It reminds me so much of my Pecan Pie Lasagna—another layered pecan favorite that makes people’s eyes light up. There’s just something magical about a stacked dessert. It’s like you’re giving everyone not just one flavor, but three reasons to smile.

And if you’ve got a Southern grandma (or wished you did), this will feel like her hug baked into a pan.

Why You’ll Love This Dessert

If you’ve got a sweet tooth that doesn’t quit—or a crowd to impress during your next holiday baking spree—this dessert is your golden ticket. It’s rich without being too fussy, nostalgic without being old-fashioned, and gooey in the best, most finger-licking kind of way. My family calls it “the triple-trouble dessert” because no one can pick a favorite layer. And honestly, why should they?

Here’s why this one wins every single time:

• Brownie base – dense, chocolatey, and the perfect sturdy bottom that holds up like a champ
• Pecan pie middle – sticky, nutty, and full of caramel-like chew with that signature Southern flavor
• Ooey gooey topping – buttery and soft with a hint of tang from the cream cheese that balances all the sweetness

When this baby bakes, your whole kitchen smells like brown sugar and vanilla got married in a warm fall breeze. It’s pure comfort.

And during the holidays? This dessert never makes it to the fridge. Between Thanksgiving leftovers and late-night bites, it disappears faster than anything else on our dessert table.

If gooey dessert bars are your thing, you’ll also love my Strawberry Cheesecake Dump Cake—another gooey, crowd-pleasing dessert that doesn’t take itself too seriously.

Ingredients You’ll Need

This brownie pecan pie ooey gooey butter cake might look fancy, but it comes together with everyday ingredients (plus a good boxed brownie mix). Here’s everything you need, broken down by layer:

• Base Layer

• 1 (18.3 oz) box fudge brownie mix
• 1 egg
• 6 tbsp melted butter
• ¼ cup water

• Pecan Pie Filling

• 3 large eggs
• 1 cup light corn syrup
• ⅓ cup packed light brown sugar
• ¼ cup granulated sugar
• 4 tbsp melted butter
• 2 tsp vanilla extract
• ½ tsp salt
• 2 cups pecan halves

• Ooey Gooey Topping

• 8 oz cream cheese, room temperature
• 3 eggs
• 1 tsp vanilla extract
• ½ cup melted butter
• 3 cups confectioners’ sugar

Eva’s Note:
If you’re out of light brown sugar, dark brown sugar makes a fine (and slightly deeper) swap—just know it’ll add a little more of that warm molasses taste.

How to Make Brownie Pecan Pie Ooey Gooey Butter Cake

This triple-layer beauty may look bakery-level, but it’s super doable at home. And once you’ve made it once, it’ll be one of those go-to recipes you can pull out every time you want to wow a crowd—or just treat yourself on a Tuesday.

Before we start, here’s my Eva-style tip: Use a glass baking dish. It lets you keep an eye on those layers as they bake, especially that golden cream cheese top. Plus, glass distributes heat gently, which helps avoid overbaking the edges while the center finishes cooking.

1. Preheat your oven to 350°F

Grease a 9×13-inch glass baking dish or line it with parchment for easy cleanup.

2. Make the brownie layer (bottom base):

In a large bowl, combine:
• Brownie mix, 1 egg, 6 tbsp melted butter, and ¼ cup water
Mix until smooth, then pour into your prepared dish and spread evenly.

Bake for 15 minutes—just long enough to start setting the base.
🌟 Tip: Let it cool for 5–10 minutes after baking. This helps keep the layers from mixing and gives you that picture-perfect stack.

3. Prepare the pecan pie filling:

In another bowl, whisk together:
• 3 eggs, light corn syrup, brown sugar, granulated sugar, 4 tbsp melted butter, vanilla, and salt
Stir in the pecan halves, making sure they’re fully coated.

Carefully spoon this mixture over your slightly cooled brownie base. Don’t rush—gentle is the name of the game here.

4. Whip up the ooey gooey topping:

Using a hand mixer or stand mixer, beat together:
• Cream cheese, 3 eggs, vanilla, and ½ cup melted butter
Once smooth, gradually mix in the confectioners’ sugar until creamy.

Pour this dreamy layer right on top of the pecan filling. Use a spatula to spread it gently and evenly.

5. Bake until golden and just set—about 45–50 minutes.

You’ll know it’s ready when the top is lightly golden and the center has just a little jiggle. Let it cool completely before slicing so the layers can firm up.

🌟 Eva’s Note:
This dessert reminds me a bit of my Sponge Buttercream Ganache Cake—if you love multi-layer cakes with texture and richness, this one will make your heart happy.

Serving Tips & Storage

Once your brownie pecan pie ooey gooey butter cake has cooled and set, you’re in for the most glorious first slice. Just be warned—it might not come out clean, but it will come out delicious.

🍽 Serving Tips

• Slightly warm is the sweet spot.
About 10 seconds in the microwave or a few minutes at room temp brings the gooey topping back to life. The brownie softens, the pecan layer loosens, and the flavors bloom.

• Top it off!
A dollop of whipped cream or a scoop of vanilla bean ice cream turns this into the ultimate comfort dessert. My daughter Emma says it tastes “like warm hugs and sugar.”

• Slice small.
It’s rich! Start with 2-inch squares—you can always go back for seconds (and you will).

🧊 Storing & Freezing

• Fridge:
Cover tightly and store in the refrigerator for up to 4 days. The layers stay intact, and honestly? The topping gets even fudgier overnight. It’s like it settles into itself.

• Freezer:
Wrap individual slices in plastic wrap, then foil, and freeze for up to 1 month. Thaw in the fridge or microwave gently before serving.

Eva’s Note:
I’ve been known to sneak a square from the fridge late at night—cold and chewy with a glass of milk. Pure joy.

Variations to Try

If you’re an experienced baker or just like putting your own spin on things, this brownie pecan pie ooey gooey butter cake leaves plenty of room to play. Here are some tasty twists my readers (and taste testers at home) have loved:

Brown Sugar Swap

Swap light brown sugar for dark brown sugar in the pecan layer.
It deepens the flavor with a richer molasses note—perfect for colder months or when you want something extra cozy.

Chocolate-Pecan Mash-Up

Stir mini chocolate chips into the pecan pie filling.
It turns this into a brownie pecan bar meets turtle candy situation, and yes—it’s as dreamy as it sounds.

Nut Swap

Try chopped walnuts or even toasted almonds in place of pecans.
It’s still gooey and rich, but with a different crunch and a slightly less sweet finish.

Mini Version

Make them in a muffin tin with liners for individual treats.
Perfect for parties, bake sales, or those of us who love a crispy edge on every side.

Eva’s Note:
I once made a mini batch using pecan pieces and extra chocolate chips for my son Noah’s middle school bake sale. They sold out in the first ten minutes—and a teacher asked me to email the recipe!

Frequently Asked Questions about Brownie Pecan Pie Ooey Gooey Butter Cake

Q: Can I make this dessert ahead of time?
✅ Yes! This dessert actually gets better after a night in the fridge.
The layers settle and the flavors deepen, especially that ooey gooey topping—it becomes even fudgier and more decadent.

Eva’s Note:
I almost always make it the day before Thanksgiving, and I swear it tastes even better the next day (if my husband doesn’t sneak into it with a fork after the kids go to bed).

Q: Can I use store-bought brownie mix?
✅ Absolutely. Go with a rich, fudge-style box mix for best results.
Skip the cakey ones—this dessert needs a dense, chewy base.

Eva’s Note:
I love the Ghirardelli brand—it’s got that deep cocoa flavor that stands up to the sticky pecan layer on top. Plus, it’s consistent every time, which is gold when you’re baking for a crowd.

Q: Do I need to blind bake the brownie layer first?
✅ Nope—just partially bake it for 15 minutes before adding the other layers.
That gives it just enough structure to hold up without overbaking.

Eva’s Note:
I learned this the hard way after one attempt turned into a chocolate lava lake under my pecans. Lesson learned: partial bake is key!

And there you have it—Brownie Pecan Pie Ooey Gooey Butter Cake, from my heart (and oven) to yours. Whether it’s gracing your Thanksgiving table or becoming your new go-to for holiday baking, I hope it brings joy, mess, and second helpings to your kitchen too.

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Thanks for baking with me today—hope this sweet treat brings joy to your table!
Follow me on Pinterest for more cozy, family-loved recipes like this one.

Eva