Introduction
Why choose between brownies and cookie dough when you can have both? This Cookie Dough Brownie Cake is an over-the-top, double-decker dessert layered with soft, chewy brownies, a luscious edible cookie dough filling, and silky chocolate ganache. It’s the kind of cake that makes jaws drop and forks fly. Perfect for birthdays, celebrations, or just a Tuesday that needs rescuing.
Why I Love This Recipe
As a dessert fanatic, I’m always on the hunt for ways to combine my favorite treats. Brownies? Check. Cookie dough? Check. A thick layer of ganache? Oh yes. This cake delivers all the textures and flavors you want in a single forkful—chewy, creamy, fudgy, and rich. It’s like these chocolate chip cookie dough brownie bombs grew up into a full-sized celebration cake.
Ingredients
Brownie Layers:
- 1 box brownie mix (plus ingredients listed on the box)
Cookie Dough Filling:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated)
- ½ cup mini chocolate chips
Chocolate Ganache:
- ½ cup heavy cream
- ¾ cup chocolate chips
Swaps and Notes
- Brownie mix: You can absolutely use your favorite homemade recipe instead of boxed mix. Just be sure it’s thick enough to hold as a layer.
- Flour: Always heat-treat the flour (microwave or bake it to 165°F) to make it safe for edible cookie dough.
- Add-ins: Stir in sprinkles, crushed Oreos, or chopped nuts to the cookie dough layer for a fun twist.
How to Make Cookie Dough Brownie Cake
- Bake the Brownie Layers
Prepare your brownie mix according to package instructions. Divide the batter between two greased and parchment-lined 8-inch round cake pans. Bake at 350°F until a toothpick comes out with a few fudgy crumbs—about 22–26 minutes. Let them cool completely. - Make the Cookie Dough Filling
In a large bowl, beat the softened butter with brown and granulated sugars until creamy. Add milk and vanilla, mixing until smooth. Stir in heat-treated flour, then fold in the mini chocolate chips. Set aside. - Assemble the Cake
Place one brownie round on a serving plate. Spread the cookie dough filling evenly across the top. Gently press the second brownie layer over the cookie dough. - Make the Ganache
Heat heavy cream in a small saucepan or microwave until just simmering. Pour over chocolate chips in a bowl and let sit 2–3 minutes. Stir until smooth and glossy. - Top and Chill
Pour ganache over the top of the cake, letting it drip naturally down the sides. Chill for at least 30 minutes before slicing.
Tips for Success
- Use a serrated knife dipped in hot water to slice clean layers.
- Chill the cookie dough slightly before spreading if it feels too soft.
- Don’t overbake your brownie layers—moist and fudgy is the goal!
Serving Suggestions and Pairings
Pair this indulgent beauty with:
- A tall glass of cold milk
- Refreshing Strawberry Mojito for a fruity contrast
- A scoop of vanilla bean or coffee ice cream
- Or turn it into mini cakes for parties—like an upscale version of these cookie bites
Storage and Leftover Tips
- Refrigerator: Store covered in the fridge for up to 5 days. Let sit at room temp for 10–15 minutes before serving.
- Freezer: Wrap individual slices in plastic wrap and freeze for up to 1 month. Great for a late-night emergency treat.
More Recipes You’ll Love
- These Chocolate Chip Cookie Dough Brownie Bombs – The mini version of this cake!
- The Best Peanut Butter Brownies – For those who need a peanut butter fix.
- This Edible Cookie Dough – Safe, scoopable, and spoon-worthy.
- Brownie Batter Dip – A dip for true chocolate addicts.
Final Thoughts
If you’re looking for a show-stopping dessert that combines two iconic sweet treats, this Cookie Dough Brownie Cake is your new go-to. It’s the perfect blend of chewy, creamy, and chocolatey—and it never fails to impress. Try it out, share with friends (or don’t, we won’t judge), and let us know how it turned out!
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