Cookie Dough Brownie Cake

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.

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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

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Instructions

this recipe

Step 1: Make the Brownie Layer

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20cm) round cake pan.
2. In a mixing bowl, combine melted butter and sugar, mixing until smooth. Add eggs, one at a time, and mix until fully incorporated.
3. Add vanilla extract, then sift in flour, cocoa powder, and salt. Mix until just combined.
4. 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

1. In a bowl, cream softened butter and brown sugar until light and fluffy. Add milk and vanilla extract, mixing well.
2. Gradually add the heat-treated flour and salt until a dough forms. Fold in chocolate chips.
3. 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

1. In a microwave-safe bowl, heat heavy cream until just boiling. Pour over chocolate chips, allowing it to sit for a few minutes.
2. 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!

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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.

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Serving Tips for Cookie Dough Brownie Cake

1. Slice with a Warm Knife: For clean slices, warm your knife by running it under hot water, then wipe it dry before each cut.
2. 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.
3. Add a Topping: Serve with a dollop of whipped cream, a scoop of vanilla ice cream, or drizzle with caramel sauce for extra indulgence.
4. 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.

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