Description
Delight in the best of both worlds with this indulgent Cookie Dough Brownie Cake, featuring a rich, fudgy brownie base layered with a creamy, chocolate chip-studded cookie dough center and topped with more luscious brownie batter. This crowd-pleasing dessert combines the ultimate chocolatey decadence of brownies with the nostalgic, chewy texture of cookie dough, baked to perfection in one irresistible cake.
Ingredients
Scale
Brownie Batter
- 1 batch of good-quality boxed or homemade brownie mix (follow package or recipe instructions)
- All-purpose flour (as required by brownie recipe)
- Eggs (as required by brownie recipe)
- Unsalted butter (as required by brownie recipe)
- Granulated sugar (as required by brownie recipe)
- Salt (a pinch, per brownie recipe)
Cookie Dough Layer
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder (optional)
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- Prepare Brownie Batter: Begin by mixing your brownie ingredients according to the package instructions or your favorite homemade recipe until you have a smooth, rich batter. Grease a cake pan, then pour half of the brownie batter evenly into the pan, spreading it to create a solid base layer.
- Make Cookie Dough Mixture: In a separate bowl, beat together the softened butter, granulated sugar, and packed brown sugar until creamy and light. Add the egg and vanilla extract, mixing well. Gradually stir in the flour, baking powder (if using), and salt until just combined. Fold in the chocolate chips to incorporate that iconic cookie dough texture and flavor.
- Layer Cookie Dough: Gently spread the cookie dough mixture over the brownie layer in the pan. Take care to create an even layer without mixing it into the brownie base, ensuring the classic two-texture effect you want in this dessert.
- Add Remaining Brownie Batter: Carefully pour the remaining half of the brownie batter over the cookie dough layer, ensuring it covers the dough completely. Use a spatula to smooth the top evenly for consistent baking.
- Bake: Place the pan in a preheated oven and bake according to the brownie recipe’s specified time, usually about 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to retain gooey texture.
- Cool and Serve: Remove from the oven and allow the cake to cool fully in the pan before slicing to maintain its structure and enhance flavors. Serve and enjoy this decadent layered treat!
Notes
- Use high-quality chocolate chips for the best flavor in the cookie dough layer.
- If your brownie recipe doesn’t include baking powder, the optional 1/2 teaspoon in the cookie dough adds slight lift, but it’s not essential.
- Allowing the cake to cool completely helps achieve clean slices with distinct layers.
- You can substitute salted butter but reduce added salt accordingly.
- For extra gooeyness, slightly underbake and let the cake set while cooling.
