Cookie Dough Brownie Cake

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Cookie Dough Brownie Cake is honestly one of the most over-the-top, indulgent desserts I’ve ever created, and I mean that in the absolute best way possible. The first time I made this towering masterpiece with layers of fudgy brownies and edible cookie dough, then covered the whole thing in chocolate ganache and cookie dough balls, my cousin Elise literally gasped when I sliced into it. The combination of rich chocolate brownies with that sweet, buttery cookie dough creates this incredible flavor experience that satisfies every dessert craving at once. It’s basically two classic treats merged into one absolutely stunning cake.

What Is Cookie Dough Brownie Cake?

So what exactly makes this dessert so special? Cookie Dough Brownie Cake is a layered creation that alternates between dense, fudgy brownie layers and thick layers of edible cookie dough that’s been specially made to be safe to eat raw. The whole thing gets stacked high, covered in glossy chocolate ganache that drips down the sides, and topped with rolled cookie dough balls and chocolate chips. It’s the ultimate dessert for people who can’t decide between cookies and brownies because you literally get both in every single bite. The texture contrast between the chewy brownie and the soft, sweet cookie dough is absolutely perfect.

Ingredients Breakdown

Let’s go through everything you need to make this show-stopping Cookie Dough Brownie Cake. I’ve organized it by component so you can see exactly what goes into each layer.

For the Brownie Layers:

• Butter (1 cup): Use unsalted butter so you can control the salt level. This creates that rich, fudgy texture we want in our brownies.
• Semi-sweet chocolate chips (1½ cups): Melted with the butter for maximum chocolate flavor. You could use dark chocolate for a more intense taste.
• Granulated sugar (1½ cups): Sweetens the brownies and helps create that shiny, crackly top.
• Eggs (4 large): Room temperature eggs blend better. They give structure to the brownies without making them cakey.
• Vanilla extract (2 teaspoons): Always use pure vanilla because it really makes a difference in chocolate desserts.
• All-purpose flour (1 cup): Just enough to give structure without making the brownies dry or heavy.
• Cocoa powder (½ cup): Adds extra chocolate depth and that dark color. Dutch-processed works beautifully here.
• Salt (½ teaspoon): Essential for balancing sweetness and making the chocolate flavor pop.

For the Edible Cookie Dough:

• Butter (¾ cup, softened): The base of your cookie dough. Make sure it’s truly soft for easy mixing.
• Brown sugar (¾ cup, packed): Creates that classic cookie dough flavor with its molasses notes.
• Granulated sugar (¼ cup): Adds sweetness and helps with texture.
• Vanilla extract (2 teaspoons): Essential for that authentic cookie dough taste.
• Heat-treated flour (1¾ cups): You must heat-treat the flour first by baking it at 350°F for 5 minutes to kill any bacteria. This makes it safe to eat raw.
• Salt (½ teaspoon): Balances the sweetness perfectly.
• Heavy cream or milk (3-4 tablespoons): Brings the dough together without eggs. Add gradually until you get the right consistency.
• Mini chocolate chips (1 cup): Scattered throughout the cookie dough for extra chocolate goodness.

For the Chocolate Ganache:

• Semi-sweet chocolate chips (2 cups): Use good quality chocolate because this coats the entire cake. The better the chocolate, the better your ganache.
• Heavy cream (1 cup): Creates that pourable, glossy ganache. Full-fat cream is essential for the right consistency.
• Butter (2 tablespoons): Adds extra shine and makes the ganache even smoother.

For Topping:

• Cookie dough balls: Roll some extra cookie dough into small balls for decorating the top.
• Chocolate chips and shavings: For that final over-the-top garnish that makes it look absolutely incredible.

Building Your Cookie Dough Brownie Cake

Alright, let’s make this incredible dessert. Don’t be intimidated by the multiple components because each one is actually quite straightforward. Just give yourself enough time and enjoy the process.

Heat-Treat Your Flour

First things first, you need to make the flour safe for eating raw. Spread your flour on a baking sheet and bake at 350°F for 5 minutes. Let it cool completely before using. This kills any potential bacteria and makes your cookie dough safe to eat without baking.

Make the Brownie Layers

Preheat your oven to 350°F. Line two 8-inch or 9-inch round cake pans with parchment paper and spray with cooking spray. Melt the butter and chocolate chips together in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth.

Let the chocolate mixture cool for about 5 minutes, then whisk in the sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla. In a separate bowl, whisk together the flour, cocoa powder, and salt. Fold the dry ingredients into the chocolate mixture just until no streaks of flour remain.

Divide the batter evenly between your prepared pans. Bake for 25-30 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. You want fudgy brownies, not cakey ones. Let them cool completely in the pans.

Prepare the Cookie Dough

Beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes. Add the vanilla and mix until combined. Add the heat-treated flour and salt, mixing on low speed until incorporated.

Add the heavy cream one tablespoon at a time until the cookie dough reaches a thick but spreadable consistency. You want it firm enough to hold its shape but soft enough to spread between the brownie layers. Fold in the mini chocolate chips. Reserve about a cup of cookie dough for making the topping balls.

Slice and Layer

Once your brownie layers are completely cool, carefully remove them from the pans. Use a long serrated knife to slice each brownie horizontally in half, creating four thin layers total. This is what creates those gorgeous stripes in your Cookie Dough Brownie Cake.

Place one brownie layer on your serving plate. Spread about a third of the cookie dough evenly over the top, going all the way to the edges. Add another brownie layer and repeat with more cookie dough. Continue until all four brownie layers are stacked with cookie dough between each one. Press down gently to make sure everything adheres together.

Create the Ganache

Heat the heavy cream in a saucepan until it just starts to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let it sit for 3 minutes without stirring, then add the butter and whisk until completely smooth and glossy.

Let the ganache cool for about 10-15 minutes until it thickens slightly but is still pourable. You want it thick enough to coat the cake without running off too quickly.

Finish and Decorate

Pour the ganache over the top of your assembled cake, letting it drip down the sides naturally for that dramatic look. Use an offset spatula to encourage drips if needed. While the ganache is still slightly soft, roll the reserved cookie dough into small balls and arrange them on top of the cake.

Sprinkle chocolate chips and chocolate shavings over everything for that final over-the-top look. Refrigerate the Cookie Dough Brownie Cake for at least an hour to let everything set before slicing.

Serving This Showstopper

This Cookie Dough Brownie Cake is incredibly rich and decadent, so smaller slices are perfect. I love serving it with a cold glass of milk because there’s something so nostalgic and perfect about that combination. Vanilla ice cream on the side is also fantastic, especially if you let it melt slightly into the warm ganache. For an extra special presentation, drizzle some caramel sauce on the plate before setting down each slice. This pairs beautifully with other chocolate desserts like my Chocolate Fudge Layer Cake or Tuxedo Cake for the ultimate chocolate lover’s dessert spread.

Expert Tips for Success

• Don’t skip heat-treating the flour: This step is crucial for food safety. Raw flour can contain bacteria, so those 5 minutes in the oven are non-negotiable for edible cookie dough.
• Cool brownies completely: Trying to slice warm brownies creates a crumbly mess. Let them cool completely, or even chill them for easier slicing.
• Slice carefully: Use a long serrated knife and gentle sawing motions to slice the brownie layers horizontally. Take your time because rushing creates uneven layers.
• Adjust cookie dough consistency: The cookie dough should be spreadable but not runny. Add cream gradually until you get the right texture for layering.
• Let ganache cool properly: Too hot and it runs right off. Too cool and it won’t spread. That 10-15 minute cooling window is perfect for pouring.
• Make components ahead: You can bake brownies a day ahead and make cookie dough in advance too. Just assemble everything on the day you plan to serve.
• Clean cuts every time: Dip your knife in hot water and wipe clean between each slice. This shows off those beautiful layers perfectly in your Cookie Dough Brownie Cake.
• Store properly: Keep this covered in the refrigerator for up to 5 days. The cookie dough stays soft and delicious when chilled.

Your Questions Answered

Why This Dessert Is Incredible

Cookie Dough Brownie Cake is the ultimate indulgence for anyone who loves both cookies and brownies. The layers create this stunning visual when you slice into it, revealing the contrasting colors and textures. Every bite gives you fudgy chocolate brownie paired with sweet, buttery cookie dough and rich ganache. It’s over-the-top in the best possible way, perfect for special celebrations or when you really want to impress people. The combination of textures and flavors is so satisfying that one slice never feels like enough.

Creating This Recipe

The idea for Cookie Dough Brownie Cake came to me when I was trying to decide what to make for my cousin Elise’s birthday. She loves both brownies and cookie dough, so I thought why not combine them into one epic dessert? The first time I tried slicing the brownie layers, they crumbled a bit because I didn’t let them cool enough. Now I know that patience is key for clean layers. This has become my go-to showstopper dessert, and the reaction when people see those layers is always worth the effort. For more incredible layered dessert ideas, check out my Pinterest page where I share all my favorite baking inspiration.