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Decadent Cookie Dough Brownie Layer Cake

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A rich and indulgent layered cake combining fudgy brownies with a creamy, edible cookie dough layer, topped optionally with a chocolate ganache drip. Perfect for celebrations and chocolate lovers.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, melted (for brownie layers)
  • 1 ¾ cups (350g) granulated sugar
  • ½ cup (110g) brown sugar, packed
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (125g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder, sifted
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup (113g) unsalted butter, browned and cooled (for cookie dough layer)
  • ¾ cup (165g) brown sugar, packed
  • 1 cup (125g) all-purpose flour, heat-treated
  • 2 tablespoons (30ml) milk, whole or 2%
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • ½ cup (90g) mini chocolate chips
  • 4 oz (115g) cream cheese, softened
  • ½ cup (120ml) heavy cream (optional, for ganache)
  • 1 cup (170g) semisweet chocolate chips (optional, for ganache)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans, line bottoms with parchment paper, and grease the paper.
  2. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  3. In a separate bowl, sift together flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  4. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
  5. Remove brownies from the oven and let cool completely on wire racks.
  6. Heat-treat the flour for the cookie dough by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes. Let cool completely.
  7. In a saucepan over medium heat, brown the butter until nutty and golden. Transfer to a mixing bowl and cool to room temperature.
  8. Add brown sugar to the browned butter and beat until fluffy. Mix in softened cream cheese until smooth.
  9. Slowly add the cooled, heat-treated flour, salt, milk, and vanilla, mixing until just combined. Fold in mini chocolate chips.
  10. Place one brownie layer on a serving plate. Spread half the cookie dough mixture evenly over the brownie.
  11. Top with the second brownie layer and spread the remaining cookie dough on top or around the sides as frosting.
  12. Optional ganache drip: Heat heavy cream in a small saucepan until just boiling. Pour over semisweet chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth. Cool slightly, then drizzle over the cake edges.
  13. Chill the cake in the refrigerator for at least 1 hour before serving to let layers set.
  14. Slice with a sharp knife warmed under hot water for clean cuts.

Notes

Heat-treat the flour for the cookie dough layer to make it safe to eat raw. Do not overmix the brownie batter or cookie dough to maintain texture. Chill the cake before slicing for best results. Use a sharp knife warmed under hot water for clean slices. Brown the butter carefully to avoid burning and achieve a nutty flavor.

Nutrition

Keywords: cookie dough, brownie, layered cake, chocolate cake, dessert, easy cake recipe, celebration cake, chocolate dessert

Find it online: https://avabake.com/decadent-cookie-dough-brownie-layer-cake-recipe-easy-step-by-step-guide/