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
Scale
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.
