Ultimate Cookie Dough Brownie Cake
This Cookie Dough Brownie Cake captures childhood birthday party joy in every bite. It's ridiculously easy to make, yet tastes like you spent hours in the kitchen – a true showstopper that's surprisingly simple!
Equipment
- 8-inch round cake pans
- Large bowl
- Whisk
- Separate bowl
- Toothpick
- Baking sheet
- Food thermometer
- Stand mixer (optional)
- Serving plate
- small saucepan
- Heatproof bowl
Ingredients
For the Brownie Layers
- 1 cup unsalted butter melted (or salted butter, omit salt)
- 1½ cups granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract pure vanilla is best
- 1 cup unsweetened cocoa powder Dutch-processed for a richer brownie
- 1 cup all-purpose flour
- ½ teaspoon salt omit if using salted butter
- ½ teaspoon baking powder
For the Cookie Dough Layer
- 1 cup unsalted butter softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour heat-treated
- 1 cup mini chocolate chips
For the Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Lining them with parchment paper makes it super easy to remove the brownies later. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla. In a separate bowl, sift together the cocoa powder, flour, salt (if using), and baking powder. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix! Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let the brownies cool completely before frosting.
- Heat-treat the flour: Spread the flour on a baking sheet and bake in a 350°F (175°C) oven for 30-second intervals, stirring constantly, until it reaches 165°F (74°C) on a food thermometer. This step is crucial for eliminating any potential salmonella risk. Let it cool completely. Beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. This is where a stand mixer comes in handy, but you can totally do it by hand! Beat in the milk and vanilla. Gradually add the heat-treated flour, mixing until just combined. Don't overmix – you want the cookie dough to have a slightly chunky texture. Fold in the chocolate chips.
- Place one brownie layer on a serving plate. Spread the cookie dough evenly over the top. Top with the second brownie layer, pressing down gently. Refrigerate for at least 30 minutes to allow the cake to set and the flavors to meld.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Don't let it boil! Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 1-2 minutes to melt the chocolate. Stir until the ganache is smooth and glossy. Let the ganache cool slightly before pouring it over the cake.
- Drizzle the remaining ganache over the cake. Get creative with your garnish! Sprinkles, fresh berries, or even a dusting of cocoa powder look beautiful.
Notes
Feel free to experiment! You could use different types of chocolate chips, add nuts to the cookie dough, or use a different type of frosting. A caramel drizzle would be amazing! Don't overmix the brownie batter. Overmixing can lead to tough brownies. Make sure your butter is softened for the cookie dough. This will help it cream together properly. Let the cake cool completely before frosting. This prevents the frosting from melting. This cake can be made ahead of time and stored in the refrigerator for up to 3 days.