If you’re a fan of both cookie dough and brownies, this Cookie Dough Brownie Cake is the perfect dessert for you. Combining rich layers of fudgy brownies, creamy cookie dough, and a chocolate ganache topping, this cake is as indulgent as it sounds. Here’s everything you need to know about making this mouthwatering dessert.
Ingredients
Brownie Layer
- 1 cup (225g) unsalted butter, melted
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs
- 1 cup (125g) all-purpose flour
- 1 cup (100g) cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp salt
Cookie Dough Layer
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) brown sugar
- 1/4 cup (60ml) milk
- 1 tsp vanilla extract
- 1 1/4 cups (150g) all-purpose flour (heat-treated for safety)
- 1/2 tsp salt
- 1 cup (175g) chocolate chips
Ganache Topping
- 1 cup (170g) chocolate chips
- 1/2 cup (120ml) heavy cream
Instructions
Step 1: Make the Brownie Layer
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20cm) round cake pan.
- In a mixing bowl, combine melted butter and sugar, mixing until smooth. Add eggs, one at a time, and mix until fully incorporated.
- Add vanilla extract, then sift in flour, cocoa powder, and salt. Mix until just combined.
- Pour the brownie batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Allow to cool completely.
Step 2: Prepare the Cookie Dough Layer
- In a bowl, cream softened butter and brown sugar until light and fluffy. Add milk and vanilla extract, mixing well.
- Gradually add the heat-treated flour and salt until a dough forms. Fold in chocolate chips.
- Spread the cookie dough layer evenly over the cooled brownie layer, gently pressing it to form a smooth layer. Chill in the fridge for about 30 minutes to firm up.
Step 3: Make the Ganache
- In a microwave-safe bowl, heat heavy cream until just boiling. Pour over chocolate chips, allowing it to sit for a few minutes.
- Stir until the mixture is smooth and glossy. Pour the ganache over the cookie dough layer, smoothing it out to create an even top.
Step 4: Chill and Serve
- Place the cake in the fridge for 1-2 hours to set completely. Slice, serve, and enjoy your homemade Cookie Dough Brownie Cake!
Tips for the Best Cookie Dough Brownie Cake
- Heat Treat the Flour: Ensure any raw flour is safe to consume by heating it in the oven at 350°F for 5 minutes.
- Don’t Overbake the Brownie Layer: For a moist, fudgy texture, check the brownies early. The center should be set but not dry.
- Use High-Quality Chocolate: This will make a big difference in the ganache’s flavor and texture.
Storage Tips
Store your Cookie Dough Brownie Cake in an airtight container in the refrigerator for up to 5 days. It also freezes well; simply wrap slices individually in plastic wrap and freeze for up to 2 months.
Serving Tips for Cookie Dough Brownie Cake
- Slice with a Warm Knife: For clean slices, warm your knife by running it under hot water, then wipe it dry before each cut.
- Serve Chilled or at Room Temperature: This cake is delicious chilled, which helps the layers hold together well. If you prefer a softer texture, let it sit at room temperature for about 10-15 minutes before serving.
- Add a Topping: Serve with a dollop of whipped cream, a scoop of vanilla ice cream, or drizzle with caramel sauce for extra indulgence.
- Portion Sizes: This cake is rich, so smaller slices are often satisfying!
Storage Tips
Avoid Excess Moisture: If storing in a container, place a paper towel under and over the cake to help absorb excess moisture and keep it fresh.
Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. The cold temperature keeps the brownie and cookie dough layers firm.
Freezing: To freeze, wrap individual slices tightly in plastic wrap and place in an airtight container or freezer bag. Freeze for up to 2 months. Thaw slices in the refrigerator or at room temperature before serving.
1. Can I make the cookie dough layer safe to eat without baking?
Yes! To make edible cookie dough, heat-treat the flour by baking it in the oven at 350°F (175°C) for 5-7 minutes, then let it cool before using. This step eliminates any risk of bacteria in the raw flour.
2. Can I make this recipe dairy-free?
Absolutely! Substitute the butter with a dairy-free alternative in both the brownie and cookie dough layers. For the ganache, use dairy-free chocolate chips and coconut milk or a dairy-free heavy cream substitute.
3. Can I make the cake ahead of time?
Yes, this cake is perfect for preparing ahead. Make and assemble the layers, then refrigerate it for up to 24 hours. Just add the ganache layer a few hours before serving to keep it looking fresh.
4. How do I prevent the ganache from cracking when slicing?
For smooth slices, let the ganache set but not harden completely, and use a warm knife for each cut. This will help prevent any cracking and give you clean, even slices.
Cookie Dough Brownie Cake
- Prep Time: 45 minutes
- chill time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this decadent Cookie Dough Brownie Cake, a layered treat combining fudgy brownies, creamy chocolate chip cookie dough, and rich chocolate ganache. Perfect for special occasions or as a crowd-pleasing dessert, this cake is an irresistible combination of textures and flavors.
Ingredients
For the Brownies:
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Cookie Dough Layer:
- 1 cup unsalted butter, softened
- 1 1/2 cups brown sugar, packed
- 2 cups all-purpose flour (heat-treated for safety)
- 2 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 1 cup mini chocolate chips
For the Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
-
Prepare the Brownies:
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment.
- In a large bowl, whisk sugar and oil until smooth. Add eggs and vanilla, mixing until well combined.
- In a separate bowl, combine flour, cocoa powder, baking powder, and salt. Gradually add dry ingredients to the wet ingredients, stirring until just combined.
- Divide batter evenly among prepared pans and bake for 20-25 minutes, or until a toothpick inserted comes out with moist crumbs. Let cool completely.
-
Make the Cookie Dough:
- In a large mixing bowl, beat butter and brown sugar until light and fluffy. Mix in vanilla.
- Gradually add heat-treated flour, mixing until fully incorporated, then add milk until dough is smooth.
- Stir in mini chocolate chips.
-
Prepare the Ganache:
- In a microwave-safe bowl, heat the heavy cream until steaming (about 45 seconds).
- Pour cream over chocolate chips in a separate bowl. Let sit for 1 minute, then stir until smooth and glossy.
-
Assemble the Cake:
- Place one brownie layer on a serving plate. Spread half of the cookie dough over the brownie.
- Top with a second brownie layer, followed by the remaining cookie dough.
- Place the final brownie layer on top. Pour ganache over the cake, allowing it to drip down the sides.
- Refrigerate for at least 30 minutes to set.
-
Serve and Garnish:
- Before serving, add extra mini chocolate chips or a drizzle of ganache on top for garnish.
Notes
- Safety Tip: Heat-treat flour before using to eliminate any bacteria (bake at 350°F for 5-10 minutes).
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Make Ahead: You can make the brownies a day in advance to save time.