Brownie Pecan Pie Ooey Gooey Butter Cake

• Refrigerated

  • 4 Egg
  • 3 Eggs, large

• Condiments

  • 1 cup Corn syrup, light

• Baking & Spices

  • 1 18.3 oz. fudge brownie mix
  • 1/3 cup Brown sugar, packed light
  • 3 cups Confectionery sugar
  • 1/4 cup Granulated sugar
  • 1 Pecan pie filling
  • 1/2 tsp Salt
  • 1 Topping
  • 3 tsp Vanilla

• Nuts & Seeds

  • 2 cups Pecan, halves

• Dairy

  • 1 8 oz cream cheese
  • 18 tbsp Butter

• Liquids

  • 1/4 cup Water

• Other

  • Base

Found on recipesfoodandcooking.com

Description

Ingredients

• Base
• 1 18.3 oz. fudge brownie mix
• 1 egg
• 6 tablespoons 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 tablespoons butter, melted
• 2 teaspoon vanilla extract
• ½ teaspoon salt
• 2 cups pecan halves
• Topping
• 1 8 oz. cream cheese, room temperature
• 3 eggs
• 1 teaspoon vanilla
• ½ cup butter, melted
• 3 cups confectionery sugar

Directions

• Preheat oven to 325 degrees. Spray a 9 x 13 pan.
• Add all of the base ingredients to a mixing bowl. Mix until it comes together. If some wont mix in add another tablespoon of water. This batter will be really thick.Spread it out on the bottom of the pan. Pat the dough into place.
• In another mixing bowl add all of the filling ingredients except the pecans. Whisk together until all is blended together. This will take a couple of minutes with a mixer or a whisk. Add the pecans. Stir in. Spread out on top of brownie base, getting the pecans as even as you can.
• Mix together the cheesecake mixture in a mixing bowl until thoroughly combined. Drop by large tablespoons over pecan filling like shown in the picture above. Carefully put this in the oven.
• Bake until the center shakes slightly. If you touch down on the cheesecake part it will feel firm. It will just be starting to turn brown. Start checking this at about 50 minutes. Mine took 1 hour and 10 minutes.