If you’re a dessert lover with a serious sweet tooth, the Cookie Dough Brownie Cake Recipe will become your new obsession. Combining the rich, fudgy texture of classic brownies with the irresistible, creamy delight of edible cookie dough, this dessert takes indulgence to a whole new level. Every bite delivers a perfect balance of chocolatey goodness and soft, doughy sweetness that will have everyone begging for another slice. Whether you’re making it for a special occasion or a weekend treat, this dessert promises to bring smiles and satisfy cravings in the most delicious way imaginable.
Ingredients You’ll Need
The magic of the Cookie Dough Brownie Cake Recipe really begins with simple, pantry-friendly ingredients that come together to create layers of incredible flavor and texture. Each component serves a special purpose: the butter and sugars bring moisture and sweetness, the cocoa powder adds deep chocolate richness, and the mini and semi-sweet chocolate chips contribute bursts of melty, gooey joy. Here’s exactly what you’ll need:
- 1 cup unsalted butter, melted: Provides a luscious base that keeps the brownies moist and tender.
- 2 cups granulated sugar: Sweetens and helps to create that classic rich brownie chew.
- 4 large eggs: Binds the batter and adds structure to the brownies.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, aromatic touch.
- 1 cup all-purpose flour: Gives the brownies their structure without weighing them down.
- 1 cup unsweetened cocoa powder: Delivers intense chocolate flavor and a beautiful dark color.
- 1/2 teaspoon salt: Balances the sweetness and elevates the chocolate flavor.
- 1/2 cup unsalted butter, softened: The base for the cookie dough layer, ensuring it’s creamy and spreadable.
- 3/4 cup brown sugar, packed: Adds a touch of molasses flavor and moisture to the cookie dough.
- 1/4 cup granulated sugar: Provides additional sweetness and texture to the cookie dough.
- 2 tablespoons milk: Helps to bind the cookie dough ingredients to just the right consistency.
- 1 teaspoon vanilla extract: Adds depth and warmth to the cookie dough’s flavor.
- 1 cup all-purpose flour: The base that gives the cookie dough its signature chewy texture.
- 1/2 teaspoon salt: Balances sweetness and enhances overall flavor.
- 1 cup mini chocolate chips: Small pockets of chocolate in the cookie dough for delightful bites.
- 1 cup semi-sweet chocolate chips: Melts beautifully atop the cake for that glossy finish.
- 1/2 cup heavy cream: Perfect for creating a silky ganache or rich drizzle to crown your creation.
How to Make Cookie Dough Brownie Cake Recipe
Step 1: Prepare the Brownie Batter
Start by combining the melted butter and granulated sugar in a large mixing bowl. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for that inviting aroma. Next, sift together the flour, cocoa powder, and salt, then gently fold them into the wet ingredients until you have a smooth, velvety batter free of lumps. This base will result in that perfectly fudgy texture we all adore.
Step 2: Make the Edible Cookie Dough Layer
In a separate bowl, cream the softened butter with both the brown and granulated sugars until light and fluffy. Add the milk and vanilla extract and mix well. Gradually add the flour and salt, stirring just until combined—be careful not to overmix. Fold in the mini chocolate chips for that irresistible cookie dough crunch. This layer will add delicious chewiness and contrast to the rich brownie base.
Step 3: Assemble the Cake
Pour half of the brownie batter into a greased cake pan, spreading it evenly. Dollop the cookie dough over this layer and gently smooth it out without covering it completely with the batter. Pour the remaining brownie batter over the cookie dough layer, carefully spreading it to cover. This layering technique ensures every slice gets a perfect amount of both brownie and cookie dough.
Step 4: Bake Until Perfect
Preheat your oven to 350°F (175°C) and bake the assembled cake for about 25 minutes or until a toothpick inserted into the brownie portion comes out mostly clean with just a few moist crumbs. Let the cake cool completely so the layers set beautifully and hold together when sliced.
Step 5: Add the Chocolate Ganache
While the cake cools, gently heat the heavy cream in a small saucepan until just simmering. Pour it over the semi-sweet chocolate chips in a heatproof bowl and let sit for a minute before stirring until smooth and glossy. Pour this luscious ganache over the cooled cake, spreading it evenly for a shiny, decadent topping that takes this dessert over the top.
How to Serve Cookie Dough Brownie Cake Recipe
Garnishes
Adding the right garnishes elevates your Cookie Dough Brownie Cake Recipe presentation and taste. Sprinkle extra mini chocolate chips on top of the ganache for a bit of texture. A light dusting of powdered sugar or a handful of chopped nuts adds visual appeal and a delightful crunch that complements the soft layers underneath perfectly.
Side Dishes
This rich dessert pairs wonderfully with simple accompaniments. A scoop of vanilla bean ice cream balances the dense sweetness with cool creaminess, while fresh berries bring a bright, slightly tart contrast that refreshes the palate after each bite. A cup of strong coffee or a tall glass of cold milk also makes a perfect companion for this cake.
Creative Ways to Present
For a fun twist, serve your Cookie Dough Brownie Cake Recipe as individual parfaits by layering chunks of cake with whipped cream and cookie dough bites in clear glasses. Or create bite-sized brownie cake bars topped with a drizzle of caramel and a sprinkle of sea salt for a crowd-pleasing party treat. The possibilities for showcasing this dessert are as delightful as eating it!
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your Cookie Dough Brownie Cake well with plastic wrap or keep it in an airtight container. Store it at room temperature for up to two days or refrigerate to keep it fresh for 4 to 5 days. This way, you can enjoy its incredible flavor even a few days after baking.
Freezing
If you want to make this dessert in advance, it freezes beautifully. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Store it in the freezer for up to 3 months. When you’re ready, thaw it overnight in the fridge for best results, so it keeps its texture and taste intact.
Reheating
To enjoy the Cookie Dough Brownie Cake Recipe warm and gooey, gently reheat individual slices in the microwave for about 15-20 seconds. This quick warm-up melts the chocolate chips slightly and revives that fresh-from-the-oven sensation without drying out the dessert.
FAQs
Can I use regular chocolate chips instead of mini chocolate chips?
Absolutely! Regular chocolate chips will work just fine, though mini chocolate chips distribute more evenly throughout the cookie dough layer, giving you delightful chocolate in every bite.
Is the cookie dough safe to eat raw in this recipe?
Yes, this recipe uses heat-treated flour and no raw eggs in the cookie dough layer, making it safe and delicious to enjoy without baking separately.
Can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup for regular flour, but results might vary slightly in texture.
How long should I let the cake cool before slicing?
Allow at least an hour for the cake to cool completely; this ensures the layers set properly and your slices come out clean and beautiful.
Can I double the recipe for a larger crowd?
Definitely! Just double all the ingredients and bake in a larger pan, adjusting the baking time as needed. Keep an eye on it to avoid overbaking.
Final Thoughts
There is something truly magical about the Cookie Dough Brownie Cake Recipe that makes it a standout dessert for any occasion. The combination of rich, fudgy brownies layered with silky, sweet cookie dough creates a harmony of flavors and textures that’s hard to resist. I encourage you to try making this dessert at home — trust me, it’s as fun to make as it is to eat, and it will quickly become a beloved favorite in your recipe collection.
Print
Cookie Dough Brownie Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cookie Dough Brownie Cake combines the rich, fudgy texture of brownies with the irresistible flavor of edible cookie dough. Layers of dense cocoa brownies topped with a decadent, soft chocolate chip cookie dough create a delightful dessert perfect for gatherings and celebrations.
Ingredients
Brownie Layer
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Cookie Dough Layer
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
Topping
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare Brownie Batter: In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract. In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined, careful not to overmix.
- Bake Brownie Layer: Pour the brownie batter evenly into a greased 9×13 inch baking pan. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until a toothpick inserted into the center comes out with few moist crumbs. Remove from oven and let cool completely.
- Make Cookie Dough: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add milk and vanilla extract, mixing well. In a separate bowl, whisk the flour and salt, then slowly add to the wet ingredients, mixing until just combined. Fold in mini chocolate chips. Note: This cookie dough is edible and does not contain eggs, so it is safe to eat raw.
- Assemble Cake: Spread the cookie dough evenly over the cooled brownie layer in the pan. Press gently to even out the layer.
- Prepare Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips placed in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
- Top and Chill: Pour the ganache evenly over the cookie dough layer and spread gently to cover the entire surface. Refrigerate the assembled cake for at least 1 hour to set the ganache before slicing and serving.
Notes
- Ensure brownie layer is completely cooled before adding the cookie dough to prevent melting.
- Use heat-treated flour for safe consumption of raw cookie dough.
- Store the cookie dough brownie cake refrigerated and consume within 3-4 days for best freshness.
- For extra texture, sprinkle chopped nuts over the cookie dough layer before adding ganache if desired.
- Chocolate chips in the cookie dough add bursts of flavor and texture; mini chips distribute more evenly.
