Cookie Dough Brownie Cake is a dream dessert. It combines layers of rich, fudgy brownies with creamy, edible cookie dough. Topped with frosting or ganache, this cake is a showstopper for any occasion. Whether you’re a chocolate lover or a cookie enthusiast, this cake has something for everyone.
The beauty of this dessert lies in its layers. Each bite is a mix of chewy brownie and creamy cookie dough. It’s indulgent, satisfying, and surprisingly easy to make at home.
Ingredients Breakdown
Brownie Layer
The base of this dessert is a classic brownie. Here’s what you’ll need:
- All-purpose flour: For structure.
- Cocoa powder: The heart of the brownie’s chocolate flavor.
- Butter: Adds richness.
- Granulated sugar: Sweetens the brownie base.
- Eggs: For binding and a fudgy texture.
- Vanilla extract: Enhances the chocolate flavor.
To take the brownie layer up a notch, consider using Dutch-processed cocoa for a deeper chocolate taste. You can also replace part of the butter with oil for added moisture, ensuring a perfectly fudgy result every time.
Cookie Dough Layer
The second layer is edible cookie dough. This layer doesn’t require baking:
- Flour (heat-treated): Heat-treating the flour ensures safety.
- Brown sugar: For a caramel-like sweetness.
- Butter: Softened for easy mixing.
- Milk: To achieve the right consistency.
- Chocolate chips: Adds texture and flavor.
For a richer flavor, consider toasting the chocolate chips slightly before mixing them in. This small step enhances the chocolate flavor and adds depth to the cookie dough layer.
Ganache or Frosting
You can top your Cookie Dough Brownie Cake with chocolate ganache or a frosting of your choice:
- Heavy cream: Creates a smooth, shiny ganache.
- Chocolate chips: The base for the topping.
For added flair, sprinkle sea salt or edible gold flakes on the ganache for a sophisticated touch. You can also use white chocolate ganache for a contrasting look and flavor.
Step-by-Step Recipe Guide
Step 1: Prepare the Brownie Layer
- Preheat your oven to 350°F (175°C).
- Mix melted butter and sugar until smooth.
- Add eggs and vanilla extract. Whisk until combined.
- Sift in cocoa powder, flour, and a pinch of salt. Fold gently.
- Pour the batter into a lined baking pan. Bake for 25-30 minutes or until a toothpick comes out with moist crumbs.
- Let the brownie cool completely.
For best results, cool the brownies on a wire rack to prevent condensation at the bottom of the pan, which can make the brownies soggy.
Step 2: Make the Cookie Dough Layer
- Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes.
- In a bowl, cream butter and brown sugar until fluffy.
- Add milk and vanilla extract. Mix until smooth.
- Gradually add the heat-treated flour. Stir until combined.
- Fold in chocolate chips.
- Spread the cookie dough evenly over the cooled brownie layer.
If you prefer a firmer cookie dough layer, refrigerate the mixture for 15 minutes before spreading it over the brownie base.
Step 3: Prepare the Ganache
- Heat heavy cream until it just begins to simmer.
- Pour over chocolate chips and let sit for 2 minutes.
- Stir until smooth and glossy.
- Pour the ganache over the cookie dough layer. Spread evenly.
For a glossy finish, avoid overmixing the ganache. If you want an extra layer of texture, sprinkle crushed cookies or nuts over the ganache before it sets.
Step 4: Chill and Assemble
- Place the assembled layers in the refrigerator for at least 2 hours.
- Slice and serve.
For clean slices, use a sharp knife dipped in hot water, wiping it clean between each cut.
Tips for Success
Achieving the Perfect Brownie
- Use high-quality cocoa powder for rich flavor.
- Don’t overbake the brownie layer; it should be slightly underdone for a fudgy texture.
For an even richer flavor, add a teaspoon of espresso powder to the brownie batter. This enhances the chocolate without adding a coffee taste.
Making Safe-to-Eat Cookie Dough
- Heat-treating the flour is essential to avoid any risk of contamination.
- Use pasteurized eggs or omit them entirely by substituting milk.
For a flavor boost, mix in a pinch of sea salt and a teaspoon of almond extract to the cookie dough.
Storage Tips
- Store your cake in an airtight container in the refrigerator for up to five days.
- You can also freeze individual slices for up to three months.
Wrap individual slices tightly in plastic wrap and then in aluminum foil before freezing to preserve freshness.
Add Mix-Ins
- Brownie Layer: Add nuts, marshmallows, or white chocolate chips.
- Cookie Dough Layer: Experiment with peanut butter chips or toffee bits.
Seasonal Twists
- Peppermint Brownie Cookie Cake: Add crushed candy canes to the cookie dough during the holidays.
- Pumpkin Spice Version: Add a teaspoon of pumpkin pie spice to the cookie dough for an autumn twist.
Mini Versions
- Make cupcake-sized portions by baking brownies in muffin tins and layering with cookie dough and ganache.
To make the mini versions more festive, top each one with a dollop of whipped cream and a sprinkle of festive sprinkles.
Why You’ll Love This Dessert
Cookie Dough Brownie Cake is more than just a dessert—it’s an experience. The combination of textures—fudgy, creamy, and crunchy—makes every bite unforgettable. It’s also highly versatile, allowing you to customize it to suit any occasion or preference.
This dessert is perfect for birthday parties, potlucks, or just a special weekend treat. Its showstopping appearance guarantees it’ll be the centerpiece of any dessert table.
Frequently Asked Questions (FAQs)
Can I eat the cookie dough layer?
Yes! The flour is heat-treated, and there are no raw eggs, making it completely safe to eat.
How do I store the cake?
Keep it in an airtight container in the refrigerator. It’s best served chilled.
Can I make this gluten-free?
Yes, use a gluten-free flour blend for both the brownie and cookie dough layers.
For a dairy-free option, substitute coconut milk in the ganache and use plant-based butter.
