Cookie Dough Brownie Cake Recipe
If you’re looking for a showstopping dessert that beautifully marries two of life’s most crave-worthy treats, look no further than the Cookie Dough Brownie Cake. This decadent, layered masterpiece brings together the fudgy richness of brownies with the irresistible nostalgia of classic chocolate chip cookie dough, all topped with a glossy chocolate ganache. It’s a celebration-worthy creation, perfect for chocoholics, cookie dough lovers, and anyone with a soft spot for over-the-top desserts.
Ingredients You’ll Need
You’ll be surprised by how straightforward and familiar each ingredient is—every one plays a starring role in delivering the indulgent taste, texture, and sheer wow-factor of this dessert. Each layer shines because of these simple but special components.
- Brownie mix (plus eggs, oil, and water): The boxed shortcut sets up a chewy, chocolatey base ready to layer with love.
- Unsalted butter: Softened butter is key for a creamy, scoopable cookie dough texture.
- Brown sugar: Provides that classic cookie dough chew and a rich, caramel note.
- Granulated sugar: Balances the sweetness and adds a satisfying bite to the dough.
- Milk: Loosens the dough, so it spreads easily and stays soft—not crumbly.
- Vanilla extract: Infuses both aroma and warm bakery flavor to the cookie dough layer.
- All-purpose flour (heat-treated): Heat-treating makes raw flour safe and keeps the cookie dough edible (and totally delicious).
- Salt: Just enough salt brings forward the chocolate and brown sugar flavors without overpowering them.
- Mini chocolate chips: Tiny pockets of melty chocolate in every bite—an absolute must in classic cookie dough.
- Heavy cream: Creates a silky foundation for the luscious ganache topping.
- Semi-sweet chocolate chips (for ganache): Melt down into the crowning chocolate cap every Cookie Dough Brownie Cake deserves.
How to Make Cookie Dough Brownie Cake
Step 1: Bake the Brownie Base
Start by preheating your oven to 350°F and prepping your 8-inch cake pan with a little grease or parchment paper to make for smooth slicing later. Whip up the brownie mix as directed on the box, then pour it right in. Bake for 25–30 minutes, keeping a close eye: you want a toothpick to come out with just a few moist crumbs (too clean means you’ve gone too far). Let this rich layer cool completely—it’ll become the sturdy, fudgy foundation for your Cookie Dough Brownie Cake.
Step 2: Mix the Edible Cookie Dough Layer
While that brownie cools, grab a big bowl and a mixer, and start creaming the softened butter, brown sugar, and granulated sugar until everything’s fluffy and pale. Mix in the milk and a generous dash of vanilla extract. Next, sift in your heat-treated flour and the salt, mixing just until you have a dough that’s thick but totally scoopable. Finally, fold in the mini chocolate chips—try to resist eating spoonfuls at this stage! If the dough feels too sticky, a short chill in the fridge works wonders.
Step 3: Assemble Your Layers
Once the brownie base has cooled, gently spread the cookie dough overtop. A silicone spatula (or even clean hands) is perfect for this job. Just press evenly and take your time—it’ll look thick, but that’s the fun! Pop the pan in the fridge to let the layers meld while you work on the final flourish: the chocolate ganache.
Step 4: Make and Pour the Ganache
To give this Cookie Dough Brownie Cake the glossy topping it deserves, gently heat your heavy cream in a small saucepan until just simmering, then pour it over the chocolate chips in a heatproof bowl. Let it stand for a minute or two so the chocolate softens, then stir until perfectly smooth and shiny. Let the ganache cool slightly, then pour it over the cookie dough layer, nudging it right to the edges. The ganache will set to a sliceable finish in the fridge.
Step 5: Chill, Slice, and Enjoy
Refrigerate the assembled cake for at least an hour. The layers need that time to firm up—trust me, your patience will be rewarded! Once set, use a sharp knife to cut into generous wedges. Every slice offers that gorgeous trio of brownie, cookie dough, and chocolate top for maximum delight.
How to Serve Cookie Dough Brownie Cake
Garnishes
Boost the wow factor by topping each slice with a dollop of freshly whipped cream, a few extra mini chocolate chips, or even a sprinkle of flaky sea salt to highlight those chocolate notes. For celebrations, colorful sprinkles or edible glitter make this cake truly shine.
Side Dishes
This treat is rich, so pair your Cookie Dough Brownie Cake with a scoop of vanilla ice cream or a tall glass of cold milk. For a grown-up twist, a shot of espresso or a glass of dessert wine is a lovely complement to all that decadence.
Creative Ways to Present
To really turn heads, serve the cake in individual clear cups (so everyone gets the pretty layers!), or slice it into narrow bars and wrap in parchment for an on-the-go sweet. If you’re throwing a party, mini trifles with extra cookie dough crumbles and ganache drizzle are always a hit!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cookie Dough Brownie Cake tightly covered in the refrigerator. The layers will stay delightfully moist and chewy for up to five days, making snacking just a little too convenient. A quick chill actually intensifies those rich chocolate and cookie dough flavors.
Freezing
Need to stash away a few slices for future cravings? Wrap individual pieces in plastic wrap and store them in a freezer-safe container. Cookie Dough Brownie Cake will keep its magic in the freezer for up to two months. Thaw overnight in the fridge for best results.
Reheating
This cake is best enjoyed chilled or at cool room temperature so the cookie dough stays firm and the ganache silky. If you prefer a gooier brownie base, a brief, 5-second zap in the microwave brings back the just-baked softness—just be careful not to overdo it.
FAQs
Can I make Cookie Dough Brownie Cake ahead of time?
Absolutely! This cake is actually better when made in advance. You can prepare the whole thing a day before serving; just keep it chilled until it’s time to slice and enjoy. The flavors deepen and the textures meld beautifully.
Is it safe to eat raw cookie dough in this recipe?
Yes, because the flour is heat-treated before being mixed in, and there are no eggs in the cookie dough layer. That means you get all the indulgent cookie dough flavor with peace of mind.
Can I use homemade brownies instead of a mix?
Of course! If you have a favorite from-scratch brownie recipe, use it for the base. Just bake in an 8-inch round cake pan as directed in your recipe, then continue with the cookie dough and ganache layers.
Can I swap the chocolate chips for other flavors?
Absolutely—try white chocolate, peanut butter chips, or even butterscotch chips in the cookie dough or ganache for a different twist. Just keep the quantities the same for best results.
Does Cookie Dough Brownie Cake need to be refrigerated?
Yes, since it contains dairy and a raw cookie dough layer, it’s best stored in the fridge. Let slices stand out for 10 minutes before serving for the perfect texture and flavor.
Final Thoughts
If you’re after a jaw-dropping dessert that always disappears fast, you simply have to try Cookie Dough Brownie Cake. It’s over-the-top, nostalgic, and downright impossible to resist. Gather your ingredients, clear some fridge space, and treat yourself and your loved ones to a slice of pure chocolatey happiness!
Print
Cookie Dough Brownie Cake Recipe
- Total Time: 1 hour (plus chilling)
- Yield: 10–12 slices 1x
- Diet: Vegetarian
Description
Indulge in the ultimate dessert with this Cookie Dough Brownie Cake. Layers of fudgy brownie, edible cookie dough, and rich chocolate ganache combine to create a decadent treat that will satisfy any sweet tooth.
Ingredients
Brownie Layer:
- 1 box brownie mix (plus eggs, oil, and water as required)
Cookie Dough Layer:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour, heat-treated
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
Ganache:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Brownie Layer: Preheat the oven to 350°F. Prepare brownie batter according to package instructions. Bake in an 8-inch round cake pan for 25–30 minutes. Let cool.
- Cookie Dough Layer: Beat butter and sugars until fluffy. Add milk, vanilla, flour, and salt. Fold in chocolate chips. Spread over brownie layer.
- Ganache: Heat cream, pour over chocolate chips. Stir until smooth. Pour over cookie dough layer. Chill before slicing.
Notes
- Heat-treat the flour before using in the cookie dough.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
