Cookie Dough Brownie Cake Recipe
The Cookie Dough Brownie Cake Recipe is hands down one of the most indulgent desserts you can treat yourself or guests to, blending the fudgy richness of classic brownies with the irresistible, nostalgic charm of cookie dough. This cake is like having your favorite childhood sweets all in one slice—gooey brownie layers meet luscious, creamy cookie dough sprinkled with chocolate chips, creating a dessert experience so delightful it’s almost too good to share. Whether you’re a longtime chocolate lover or just looking to wow at your next celebration, this recipe is a fun and rewarding way to satisfy every sweet tooth.
Ingredients You’ll Need
Gathering these ingredients is surprisingly simple, but each one plays a crucial role in building the layers of flavor and texture that make this Cookie Dough Brownie Cake Recipe a standout. From the buttery richness to the deep chocolate notes and the sweet creaminess of cookie dough, every element merges perfectly.
- 1 cup unsalted butter, melted: Provides a smooth, velvety base that keeps the brownie moist and rich.
- 2 cups granulated sugar: Brings just the right amount of sweetness to balance the cocoa bitterness.
- 4 large eggs: Adds structure and a tender crumb to the brownie layer.
- 1 teaspoon vanilla extract: Enhances all the flavors with its warm, aromatic touch.
- 1 cup all-purpose flour: Builds the foundation of the brownie’s tender yet chewy texture.
- 1 cup unsweetened cocoa powder: Delivers the intense chocolatey goodness you expect in a brownie.
- 1/2 teaspoon salt: Balances the sweetness and enhances the chocolate’s depth.
- 1/2 cup unsalted butter, softened: Essential for the creamy, spreadable cookie dough layer.
- 3/4 cup packed brown sugar: Adds moisture and a hint of caramel flavor to the cookie dough.
- 1/4 cup granulated sugar: Gives the cookie dough a bit of crispness on the edges when baked slightly.
- 2 tablespoons milk: Keeps the cookie dough soft and luscious.
- 1 teaspoon vanilla extract: Brings out the nostalgic cookie dough flavor.
- 1 cup all-purpose flour: Foundation for the cookie dough’s chewiness; remember this is raw cookie dough so be sure to use flour safe for eating or heat-treated.
- 1/2 teaspoon salt: Balances the sweetness in the cookie dough layer.
- 1 cup mini chocolate chips: These add bursts of melty chocolate throughout the cookie dough.
- 1 cup semi-sweet chocolate chips: Perfect melting chocolate for a luscious ganache topping.
- 1/2 cup heavy cream: Creates a smooth chocolate ganache to drizzle or spread over the cake.
How to Make Cookie Dough Brownie Cake Recipe
Step 1: Prepare the Brownie Base
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan. In a large bowl, whisk together the melted butter and granulated sugar until smooth and glossy. Add the eggs one at a time, stirring thoroughly after each addition, then mix in the vanilla extract. In a separate bowl, sift together the flour, cocoa powder, and salt, then gradually incorporate these dry ingredients into the wet mixture. Pour this thick brownie batter into your prepared pan and set aside while you whip up the cookie dough layer.
Step 2: Make the Cookie Dough Layer
In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the milk and vanilla extract. Slowly add the flour and salt, mixing just until combined. Fold in the mini chocolate chips for that classic cookie dough texture and surprise. This dough will be soft but firm enough to spread, so don’t worry if it seems a little sticky.
Step 3: Assemble and Bake
Evenly spread the cookie dough over the brownie batter in the pan, gently smoothing it out with a spatula. Bake the cake for around 35 to 40 minutes, or until the edges are set but the middle still looks slightly soft—you want it perfectly gooey inside. Remove from the oven and let the layers cool completely before proceeding.
Step 4: Prepare the Chocolate Ganache
Chop the semi-sweet chocolate chips finely and place them in a heatproof bowl. Heat the heavy cream in a small saucepan just until it begins to simmer, then pour it over the chocolate. Let sit for a couple of minutes before stirring gently until the ganache is smooth and glossy. Allow it to cool slightly to thicken before spreading or drizzling over your cake.
Step 5: Finish and Chill
Spread the ganache evenly over the cooled brownie and cookie dough layers. For optimal texture and flavor, chill the cake in the refrigerator for at least an hour before slicing. This helps all the layers set nicely and makes for cleaner, prettier cuts.
How to Serve Cookie Dough Brownie Cake Recipe
Garnishes
Sprinkle a few extra mini chocolate chips or a light dusting of cocoa powder right before serving to add visual appeal and an extra chocolate hit. For a touch of elegance, try a few edible gold flakes or a swirl of whipped cream on top to complement the richness.
Side Dishes
This decadent dessert pairs wonderfully with a scoop of vanilla ice cream or a dollop of cool whipped cream, both of which bring a refreshing contrast to the rich layers. Fresh berries or a simple raspberry coulis add a slightly tart counterbalance that brightens each bite.
Creative Ways to Present
Consider serving this Cookie Dough Brownie Cake Recipe in individual jars or clear cups for a charming, ready-to-enjoy presentation at parties. Alternatively, cut into bite-sized squares and display on a decorative platter for a perfect finger-food dessert option that everyone will love.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly with plastic wrap or store it in an airtight container in the fridge. It keeps well for up to 4 days, and the flavors actually deepen as it sits, making it even more delicious the next day.
Freezing
You can freeze this cake for up to 2 months by wrapping it securely in plastic wrap and then foil to protect against freezer burn. Thaw overnight in the refrigerator before serving for best texture and flavor.
Reheating
If you prefer a warm dessert, gently reheat individual portions in the microwave for 15-20 seconds. This warms the ganache and softens the brownie layers, almost like enjoying fresh-baked gooeyness right out of the oven.
FAQs
Can I use regular flour for the cookie dough portion?
Yes, regular all-purpose flour is fine as long as it has been heat-treated or you are comfortable with consuming raw flour. To be safe, you can also use heat-treated flour available in stores specially for edible dough recipes.
Is it safe to eat raw cookie dough in this recipe?
Since this cookie dough layer uses heat-treated flour and no raw eggs, it is safe to eat even without additional baking, although it’s best enjoyed after baking with the brownie layer.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a quality gluten-free blend designed for baking. Just make sure all other ingredients (vanilla extract, chocolate chips) are gluten-free as well.
How do I get a fudgier brownie layer?
For an even fudgier brownie, slightly reduce the flour by 2 tablespoons and consider adding an extra egg yolk to increase moisture and richness without compromising structure.
What’s the best pan to use for this cake?
A 9×13-inch rectangular baking pan works perfectly because it allows for an even layering of the brownie and cookie dough. Use a metal pan for crisp edges or glass for more even baking throughout.
Final Thoughts
Trust me, once you make this Cookie Dough Brownie Cake Recipe, it’s going to become a favorite to bake and share every chance you get. The way the rich brownie and creamy cookie dough harmonize is pure dessert magic. So gather your ingredients, roll up your sleeves, and dive into creating a sweet, chocolatey masterpiece that will have everyone asking for seconds!
Print
Cookie Dough Brownie Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
Description
This decadent Cookie Dough Brownie Cake combines the rich, fudgy texture of a classic brownie with a luscious, edible cookie dough layer, making it a perfect dessert to satisfy both cookie and brownie cravings. Easy to make and perfect for sharing, it features a chocolate base topped with a soft, buttery cookie dough studded with chocolate chips.
Ingredients
Brownie Base
- 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 Topping
- 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
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare the Brownie Base: Preheat your oven to 350°F (175°C). In a large bowl, combine the melted butter and granulated sugar, mixing until smooth. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients into the wet mixture, stirring until just combined. Pour the batter evenly into a greased or parchment-lined 9×13 inch baking pan.
- Bake the Brownie Layer: Place the pan in the oven and bake for about 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and let it cool completely in the pan.
- Make the Cookie Dough Layer: In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in the milk and vanilla extract. Gradually add the flour and salt, mixing until combined. Stir in both mini and semi-sweet chocolate chips. If the dough is too thick, add a teaspoon of milk at a time to reach a spreadable consistency.
- Assemble the Cake: Once the brownie base has cooled, spread the cookie dough evenly over the top. Pour the heavy cream over the cookie dough to help set and add richness.
- Chill the Cake: Refrigerate the assembled cake for at least 1 hour to allow the cookie dough layer to firm up and the flavors to meld together.
- Serve: Slice into 12 generous servings and enjoy your cookie dough brownie cake chilled or at room temperature.
Notes
- Make sure the brownie layer is completely cool before spreading the cookie dough to prevent melting.
- Use heat-treated flour or make sure your flour is safe to eat raw in the cookie dough layer to avoid any food safety issues.
- You can substitute mini chocolate chips with regular size chips depending on your preference.
- Store any leftovers in the refrigerator in an airtight container for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
