If you’re a fan of indulgent desserts that combine the best of both worlds, then this Cookie Dough Brownie Cake is the treat you’ve been waiting for! This rich, fudgy cake layers together soft brownie goodness, creamy chocolate chip cookie dough, and a silky chocolate ganache. It’s the ultimate dessert for any celebration, or simply a day that calls for a delicious chocolate indulgence. Whether you’re hosting a party or treating yourself, this cake is sure to impress.
Ingredients:
For the Brownie Layers:
1 cup unsalted butter, melted
2 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon salt
For the 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
For the Chocolate Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Directions:
Prepare the Brownie Layers:
Start by preheating the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a large bowl, whisk together melted butter and granulated sugar until smooth. Add eggs one at a time, whisking well after each addition, then stir in vanilla extract.
Sift in the flour, cocoa powder, and salt, and mix until just combined. Divide the brownie batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pans.
Make the Cookie Dough Layer:
While the brownies are cooling, cream together softened butter, brown sugar, and granulated sugar in a bowl until light and fluffy. Add milk and vanilla extract, mixing until fully incorporated. Stir in the flour and salt, then fold in mini chocolate chips. Spread the cookie dough evenly over the top of one cooled brownie layer.
Prepare the Chocolate Ganache:
For the ganache, combine the chocolate chips and heavy cream in a heatproof bowl. Microwave in 30-second intervals, stirring after each one, until the mixture is smooth and glossy. Let the ganache cool slightly to thicken.
Assemble the Cake:
Place the second brownie layer on top of the cookie dough layer. Carefully pour the ganache over the top, allowing it to drip down the sides for an elegant, professional-looking finish. Let the ganache set for at least 30 minutes before slicing.
Serve:
Once the ganache has set, slice the cake into generous portions. For the ultimate indulgence, serve with a glass of milk or a scoop of vanilla ice cream on the side.
Serving Tips:
Chill Before Serving: Allow the cake to set for at least 30 minutes after assembling to ensure the ganache thickens and the layers stay intact. For an even firmer texture, refrigerate the cake for an hour before slicing.
Perfect Pairings: Serve this rich dessert with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel sauce to enhance the flavor and add extra indulgence.
Cutting the Cake: For clean, neat slices, use a sharp knife and wipe the blade between cuts to keep the layers from sticking.
Storage Tips:
Room Temperature: Store leftover cake at room temperature in an airtight container for up to 2 days. The brownie layers will remain soft, and the cookie dough will stay chewy.
Refrigeration: For longer storage, keep the cake in the fridge for up to 5 days. The ganache may firm up slightly when chilled, but the cake will still be delicious.
Freezing: You can freeze the cake for up to 3 months. Wrap individual slices in plastic wrap and then place them in an airtight container or freezer bag. Thaw in the refrigerator overnight or at room temperature for a few hours before serving.
Related Recipes:
- Brownie Bottom Cheesecake
- Chocolate Brownie Cake with Cookie Dough Layer
- No-Bake Chocolate Chip Cheesecake Recipe
FAQs:
Can I make this cake ahead of time?
Yes, you can make this Cookie Dough Brownie Cake ahead of time! You can bake the brownie layers and prepare the cookie dough layer a day in advance. Assemble the cake and pour the ganache over it just before serving to ensure the ganache is fresh and glossy.
Can I use store-bought cookie dough instead of making my own?
While homemade cookie dough provides the best flavor and texture, you can use store-bought cookie dough if you’re short on time. Simply spread the store-bought dough evenly over the brownie layer as you would with homemade cookie dough.
How do I store leftovers?
Leftovers can be stored at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate the cake for up to 5 days. You can also freeze individual slices for up to 3 months. Just make sure they are well-wrapped to prevent freezer burn.
Can I substitute the all-purpose flour in the cookie dough?
Yes, if you’re looking for a gluten-free version, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend you use is suitable for baking to achieve the best texture in the cookie dough layer.
Conclusion:
This Cookie Dough Brownie Cake is not only a showstopper for any celebration, but it’s also incredibly easy to make. Give it a try and see why this dessert will quickly become a new favorite in your kitchen!
📖 Recipe:
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Cookie Dough Brownie Cake
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in a decadent dessert with this Cookie Dough Brownie Cake, a delightful treat combining rich fudgy brownies, creamy chocolate chip cookie dough, and smooth chocolate ganache. This easy-to-make, show-stopping cake is perfect for birthdays, holidays, or any chocolate lover’s dream dessert. Whether you’re celebrating or just craving something sweet, this cake delivers the ultimate chocolate experience in every bite.
Ingredients
For the Brownie Layers:
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
For the 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
For the Chocolate Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Instructions
- Prepare the Brownie Layers:
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans. Whisk melted butter and sugar together. Add eggs one at a time, followed by vanilla extract. Sift in flour, cocoa powder, and salt. Mix until just combined. Divide the batter between the pans and bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs. Cool completely. - Make the Cookie Dough Layer:
Cream softened butter, brown sugar, and granulated sugar until fluffy. Add milk and vanilla. Stir in flour and salt, then fold in mini chocolate chips. Spread evenly over one cooled brownie layer. - Prepare the Ganache:
Microwave chocolate chips and heavy cream in 30-second intervals, stirring until smooth. Let cool slightly. - Assemble the Cake:
Place the second brownie layer on top of the cookie dough layer. Pour ganache over the top, letting it drip down the sides. Allow the ganache to set for at least 30 minutes before slicing.
Notes
Serving Tip: Serve with vanilla ice cream or whipped cream for extra indulgence.
Storage: Store leftovers at room temperature for 2 days or refrigerate for up to 5 days. It can also be frozen for up to 3 months.
Allergy Notes: This cake contains gluten, dairy, and eggs. Adjust the ingredients if needed to meet dietary requirements.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert, Cake, Brownie, Chocolate
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 450 kcal per serving
