Pecan- Chocolate Gooey Butter Cake

A delicious thick buttery cake topped with a delicious gooey pecan, chocolate chip and cream cheese topping. TO DIE FOR!

• Prep Time 20 Minutes
• Cook Time 35 Minutes
• Difficulty Easy
• Servings 

Ingredients

• FOR THE BASE:
• 1 cup Plus 2 Tablespoons, All-purpose Flour
• ½ teaspoons Baking Powder
• ¼ teaspoons Baking Soda
• ¼ teaspoons Salt
• ¾ cups Packed Light Brown Sugar
• 4 Tablespoons Butter, Softened
• 1 whole Egg
• 1 whole Egg Yolk
• 1 teaspoon Vanilla
• _____
• FOR THE TOPPING:
• 2 ounces, weight Cream Cheese, softened
• 2 Tablespoons Light Corn Syrup
• 1 teaspoon Vanilla
• 6 Tablespoons Butter, Melted
• ½ cups Packed Light Brown Sugar
• ¼ teaspoons Salt
• 1 whole Egg Yolk
• ½ cups All-purpose Flour
• ½ cups Chopped Pecans
• ½ cups Semi-Sweet Chocolate Chips

Preparation Instructions

Heat the oven to 350 F and spray an 8×8-inch pan with non-stick cooking spray. Line the pan with parchment paper, leaving two inches hanging over the sides, and spray the paper with non-stick cooking spray.

In a medium bowl whisk together the flour, baking powder, baking soda, salt, and brown sugar until well blended. Add in the butter, egg, egg yolk, and vanilla and mix until smooth.

Turn the batter out into the pan and press it evenly into the pan. It will be quite thick.

In the same bowl beat together the cream cheese, corn syrup, vanilla, butter, brown sugar, salt, egg, and flour until smooth and lighter in color. Fold in the pecans and chocolate chips.

Carefully spread the topping over the base and bake for 35 to 40 minutes, or until the filling is puffed and the edges are set, but the center is just a little wobbly. Cool completely in the pan. Use the parchment to remove the bars from the pan and slice.

Enjoy!