Chocolate Pecan Ooey Gooey Butter Cake (Print version)
A rich chocolate pecan ooey gooey butter cake with a fudgy crust, creamy filling, toasted pecans, and melty chocolate chips.
# Ingredients:
For the chocolate crust
01 -
1 box (15.25 oz / 432 g) chocolate cake mix
02 -
1/2 cup (113 g) unsalted butter, melted
03 -
1 large egg
04 -
Nonstick spray or softened butter, for the pan
For the gooey filling
05 -
1 cup (110 g) chopped pecans
06 -
8 oz (226 g) cream cheese, softened
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
09 -
1/2 cup (113 g) unsalted butter, melted and slightly cooled
10 -
3 1/2 cups (420 g) powdered sugar
11 -
1/4 cup (22 g) unsweetened cocoa powder
12 -
1/4 teaspoon fine salt
13 -
3/4 cup (128 g) semi-sweet chocolate chips
# Instructions:
01 -
Heat the oven to 350 F. Grease a 9x13-inch baking pan with nonstick spray or softened butter.
02 -
Place the chopped pecans in a dry skillet over medium heat. Toast for 3-5 minutes, stirring often, until fragrant. Transfer to a plate to cool.
03 -
In a large bowl, stir the chocolate cake mix, melted butter, and 1 egg until a thick dough forms. Press it evenly into the bottom of the prepared pan.
04 -
In another bowl, beat the cream cheese until smooth. Beat in the eggs, vanilla, and melted butter, then mix in the powdered sugar, cocoa powder, and salt until creamy.
05 -
Fold in 3/4 cup toasted pecans and the chocolate chips. Spread the filling gently over the chocolate crust, then sprinkle the remaining pecans on top.
06 -
Bake for 38-43 minutes, until the edges are set and the center still has a soft wobble. Do not bake until the center is firm.
07 -
Cool in the pan for at least 2 hours. For the neatest squares, chill for 30 minutes before slicing with a wiped-clean knife.
# Good to know:
01 -
Best texture comes from pulling the cake while the center still wobbles slightly.
02 -
Chilling makes cleaner slices, but room temperature serving gives the softest bite.
03 -
Makes 12 rich squares or 24 smaller party bars.