Oh my, are you ready for the most indulgent dessert of your life? This chocolate brownie cake with a surprise cookie dough layer is the ultimate treat for anyone who can’t decide between brownies and cookies. It’s rich, fudgy, and packed with chunks of edible cookie dough that’ll make your taste buds dance.
Why This Recipe Works
- The combination of fudgy brownie and creamy cookie dough creates a perfect texture contrast.
- Using melted chocolate in the brownie batter ensures a rich, deep chocolate flavor.
- The edible cookie dough layer is safe to eat raw, thanks to heat-treated flour and no eggs.
- This recipe is customizable with your favorite add-ins, like nuts or chocolate chips.
- It’s a showstopper dessert that’s surprisingly easy to make, perfect for impressing guests.
Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1 cup heat-treated all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Parchment paper
Instructions
Step 1: Prepare the Brownie Batter
Start by preheating your oven to 350°F. In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, followed by the vanilla extract. Sift in the flour, cocoa powder, and salt, mixing until just combined. Fold in the chocolate chips. Pour the batter into a parchment-lined springform pan, smoothing the top with a spatula.
Step 2: Make the Edible Cookie Dough
In another bowl, combine the heat-treated flour, brown sugar, milk, and vanilla extract. Mix until a dough forms, then stir in the mini chocolate chips. Press the cookie dough into an even layer over the brownie batter in the pan.
Step 3: Bake to Perfection
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the brownie layer comes out with a few moist crumbs. Avoid overbaking to keep the brownie layer fudgy.
Step 4: Cool and Serve
Allow the cake to cool in the pan for at least 30 minutes before removing the springform ring. Slice and serve at room temperature for the best texture and flavor.
Tips and Tricks
For an extra decadent touch, drizzle the cooled cake with melted chocolate or caramel sauce. If you’re short on time, you can use store-bought cookie dough, but make sure it’s safe to eat raw. To achieve clean slices, dip your knife in hot water and wipe it clean between cuts. For a nutty twist, add chopped walnuts or pecans to the brownie batter. Remember, the key to a fudgy brownie is not overmixing the batter once the flour is added.
Recipe Variations
- Swap the chocolate chips in the cookie dough for peanut butter chips or butterscotch chips.
- Add a layer of caramel or peanut butter between the brownie and cookie dough layers.
- Top the baked cake with a scoop of vanilla ice cream for a brownie sundae experience.
- Use white chocolate or dark chocolate in the brownie batter for a different flavor profile.
- Incorporate espresso powder into the brownie batter for a mocha twist.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend and ensure your other ingredients are gluten-free. The texture might vary slightly, but it will still be delicious.
How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices for up to 3 months.
Can I use regular cookie dough?
It’s not recommended to use regular cookie dough due to the risk of raw eggs. Always use an edible cookie dough recipe that’s safe to consume uncooked.
Summary
This chocolate brownie cake with a cookie dough layer is the ultimate dessert for chocolate and cookie lovers alike. It’s easy to make, customizable, and guaranteed to impress.