Sweet Symphony: Indulgent Cookie Dough Brownie Cake Recipe

Chocolate lovers swoon over this heavenly cookie dough brownie cake that blends rich, fudgy layers with creamy, irresistible dough.

Decadent desserts don’t get much more indulgent than this showstopping treat.

Combining two beloved classics creates a dessert that breaks all the rules of traditional baking.

Silky chocolate brownie base meets chunks of edible cookie dough in a match made in dessert paradise.

Each slice promises a perfect balance of textures and intense chocolate flavor.

Chocolate and cookie dough enthusiasts will fall head over heels for this ultimate sweet sensation.

Prepare to experience pure dessert magic that will have everyone begging for seconds.

Quick Recipe Overview

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 1 hour 10 minutes

Calories: 500 kcal

Servings: 13

Cookie Dough Brownie Cake Ingredient Setup

• Flour: Essential for structure, choose unbleached all-purpose flour for best texture.
• Cocoa Powder: Provides rich chocolate flavor, select high-quality Dutch-processed cocoa for deeper taste.
• Sugar: Adds sweetness and helps with brownie caramelization, use granulated white sugar.
• Vegetable Oil: Creates moisture and tender crumb, opt for neutral-flavored oil like canola.
• Eggs: Bind ingredients and provide richness, use fresh room-temperature eggs.
• Baking Powder: Helps brownies rise and become fluffy, ensure it's fresh and not expired.
• Vanilla Extract: Enhances overall flavor, use pure vanilla for best results.
• Salt: Balances sweetness and intensifies chocolate flavor, use fine sea salt.

• Butter: Creates creamy base, use unsalted butter at room temperature.
• Brown Sugar: Adds moisture and caramel notes, choose dark brown sugar for deeper flavor.
• Heat-Treated Flour: Ensures food safety, can be store-bought or oven-treated.
• Milk: Adjusts cookie dough consistency, use whole milk for richness.
• Mini Chocolate Chips: Provides texture and chocolate bursts, select high-quality chocolate.
• Vanilla Extract: Adds depth to cookie dough flavor, use pure vanilla.

• Heavy Cream: Creates smooth, glossy chocolate coating, use full-fat cream.
• Chocolate Chips: Provides rich chocolate flavor, choose semi-sweet or dark chocolate.

Tools That Help Layer Cookie Dough and Brownie

• Cake Pans (8-inch round): Essential for baking the brownie layers evenly.
• Parchment Paper: Prevents sticking and helps easy cake removal.
• Large Mixing Bowls: Needed for mixing brownie batter and cookie dough.
• Whisk: Perfect for blending wet ingredients smoothly.
• Microwave-Safe Bowl: Used for heating cream and melting chocolate.
• Mixing Spoon or Spatula: Helps incorporate ingredients and spread layers.
• Electric Mixer or Hand Mixer: Ensures butter and sugar are light and fluffy.
• Measuring Cups and Spoons: Crucial for accurate ingredient measurements.
• Toothpick: Helps check brownie doneness.
• Serving Plate: For assembling and presenting the final cake.

Baking and Assembly Instructions for This Combo Cake

• Bake Brownie Layers

Mix wet ingredients in a large bowl, whisking sugar and oil until smooth. Add eggs and vanilla. In another bowl, blend flour, cocoa powder, baking powder, and salt. Combine wet and dry mixtures carefully. Pour batter into three greased cake pans. Bake at 350F for 20-25 minutes until toothpick comes out with moist crumbs. Cool completely.

• Whip Cookie Dough

Cream butter and brown sugar until fluffy. Add vanilla and heat-treated flour. Mix in milk to create smooth consistency. Fold chocolate chips into dough gently.

• Create Chocolate Ganache

Heat cream until steaming. Pour over chocolate chips. Let sit one minute, then stir until silky and glossy.

• Stack and Decorate

Layer first brownie round on serving plate. Spread cookie dough generously. Add second brownie layer and more cookie dough. Top with final brownie round. Pour ganache over entire cake, letting it cascade down sides elegantly.

• Chill and Serve

Refrigerate cake for 30 minutes to set. Sprinkle additional chocolate chips for extra flair before serving.

Mix-Ins and Frosting Ideas That Add Wow Factor

• Always heat-treat flour in the oven at 350F for 5-7 minutes to eliminate potential bacteria, ensuring a safe and delicious raw cookie dough experience.
• Let brownie layers cool completely before assembling to prevent melting and maintain structural integrity, creating clean and sharp cake layers.
• Prepare cake components up to 2 days in advance and refrigerate separately, assembling just before serving for maximum freshness and convenience.
• Replace regular flour with gluten-free flour blend in both brownie and cookie dough sections, maintaining the same rich and decadent flavor profile for those with dietary restrictions.
• Substitute butter with coconut oil and use dairy-free chocolate chips and plant-based milk to create a delicious vegan version that doesn't compromise on taste or texture.

Serving Suggestions for Cookie Dough Brownie Cake

• Party Platter Perfection: Slice this decadent cake into thin wedges for a stunning dessert table centerpiece that will make guests swoon and grab seconds.
• Cookie Dough Dream: Pair each slice with a cold glass of milk or creamy vanilla ice cream to complement the rich chocolate and sweet cookie dough flavors.
• Celebration Wow Factor: Sprinkle additional mini chocolate chips or crushed chocolate cookies around the base of the cake for an extra layer of texture and visual appeal that screams indulgence.
• Make-Ahead: Prepare the entire cake a day in advance and store covered in the refrigerator, allowing flavors to meld and making party prep a breeze.

How to Store Layered Cakes Like This One

• Wrap the entire cake tightly in plastic wrap or store in an airtight container. Refrigerate for up to 5 days to maintain freshness and prevent bacterial growth.
• Cut individual cake slices, wrap each separately in plastic wrap, then place in freezer-safe bags. Frozen slices stay delicious for 2-3 months, perfect for quick dessert cravings.
• Keep cake at cool room temperature for 4-6 hours if serving soon. Avoid direct sunlight or warm kitchen areas to prevent ganache from melting.
• Store cookie dough and ganache components separately in sealed containers. Refrigerate butter-based ingredients and use within 3-4 days for optimal taste and texture.

FAQs

• Is this dessert safe to eat since it contains raw cookie dough?

Yes, the recipe uses heat-treated flour, which eliminates the risk of harmful bacteria, making the cookie dough safe to consume.

• Can I make this cake ahead of time?

Absolutely! You can prepare the cake 1-2 days in advance and store it in the refrigerator. Just cover it loosely with plastic wrap to maintain freshness.

• How do I know if my ganache is the right consistency?

Your ganache should be smooth and slightly glossy. When you pour it, it should flow easily but not be too runny. If it’s too thick, add a little warm cream; if too thin, let it cool slightly.

• What's the best way to heat-treat flour for the cookie dough?

Spread flour on a baking sheet and bake at 350F for 5-7 minutes, stirring once halfway through. Let it cool completely before using in the recipe.

Decadent Cookie Dough Brownie Cake Recipe

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4.5 from 37 reviews

• Total Time: 1 hour 10 minutes
• Yield: 13 1x

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Description

Indulgent Cookie Dough Brownie Cake combines rich chocolate layers with creamy cookie dough for an ultimate dessert experience. Chocolate and sweet dough create a perfect harmony that satisfies deep dessert cravings you won’t forget.

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Ingredients

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• 3 large eggs
• 1 cup all-purpose flour
• 2 cups all-purpose flour (heat-treated for safety)
• 1 cup unsalted butter, softened
• 1 cup mini chocolate chips
• 1 cup semi-sweet chocolate chips
• 1 cup sugar
• 1 ½ cups brown sugar, packed
• ½ cup vegetable oil
• 2 tbsps milk
• ½ cup heavy cream
• ½ cup cocoa powder
• ½ tsp baking powder
• ¼ tsp salt
• 1 tsp vanilla extract
• 1 ½ tsps vanilla extract

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Instructions

1. Brownie Preparation: Preheat oven to 350F (175C) and line three 8-inch round pans with parchment. Whisk oil and sugar until smooth, then blend in eggs and vanilla for a cohesive mixture.
2. Dry Ingredient Integration: Sift flour, cocoa powder, baking powder, and salt. Delicately fold dry ingredients into wet mixture, ensuring minimal mixing to preserve a tender crumb.
3. Baking Process: Pour batter evenly into prepared pans, baking 20-25 minutes until a toothpick reveals moist crumbs. Cool brownies completely at room temperature.
4. Cookie Dough Creation: Cream butter and brown sugar until light and fluffy. Incorporate vanilla and heat-treated flour, blending thoroughly.
5. Dough Finalization: Add milk to achieve optimal consistency, then gently fold mini chocolate chips throughout the mixture.
6. Ganache Development: Microwave heavy cream until steaming. Pour over chocolate chips, allowing brief resting period before stirring to create a glossy, seamless sauce.
7. Cake Assembly: Position first brownie layer on serving plate, spreading half the cookie dough evenly across the surface. Place second brownie round and cover with remaining cookie dough.
8. Final Layering and Finishing: Top with final brownie layer, then cascade ganache over entire cake, allowing elegant drips to form along sides.
9. Chilling and Decoration: Refrigerate 30 minutes to set layers and enhance structural integrity. Embellish with additional mini chocolate chips or ganache drizzle before serving this decadent dessert.

Notes

• Prevent Overmixing: Stir brownie batter minimally to maintain a tender, fudgy texture and avoid tough, dense cakes.
• Heat-Treat Flour Safely: Microwave flour at 165°F for 1-2 minutes to eliminate potential bacteria, ensuring safe raw cookie dough consumption.
• Control Ganache Consistency: Let chocolate and cream rest briefly after mixing to achieve a smooth, glossy finish without grainy texture.
• Chilling Technique: Refrigerate cake for 30 minutes to stabilize layers, making slicing cleaner and enhancing overall structural integrity.

• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 500
• Sugar: 42 g
• Sodium: 200 mg
• Fat: 28 g
• Saturated Fat: 17 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Carbohydrates: 58 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 100 mg