Cookie Dough Brownie Cake

Directions

1. Preheat your oven to 180°C (350°F). Grease and line a 20 cm (8-inch) round cake pan with parchment paper.
2. In a large bowl, whisk together the melted butter and granulated sugar until glossy and smooth.
3. Add the eggs and vanilla extract, whisking until fully incorporated.
4. Stir in the cocoa powder, flour, salt, and baking powder until just combined. Do not overmix.
5. Pour the brownie batter into the prepared pan and spread evenly.
6. Bake for 25–30 minutes, until the center is just set. Let cool completely in the pan.
7. To make the cookie dough layer, beat the softened butter and brown sugar until light and fluffy.
8. Mix in the milk and vanilla extract. Gradually add the heat-treated flour until a soft dough forms.
9. Fold in the mini chocolate chips. Press the cookie dough evenly over the cooled brownie layer.
10. For the frosting, beat the butter and cocoa powder until smooth. Add powdered sugar, milk, and vanilla, beating until creamy and spreadable.
11. Spread the frosting evenly over the cookie dough layer.
12. Chill the cake for at least 45–60 minutes to set before slicing.

Recipe Details

Prep Time: 35 minutes
Cook Time: 30 minutes
Chilling Time: 1 hour
Total Time: About 2 hours
Servings: 12 slices
Difficulty Level: Medium

Variations & Substitutions

• Add a layer of caramel sauce between the brownie and cookie dough for extra indulgence.
• Swap chocolate frosting for vanilla buttercream for a lighter contrast.
• Use dark chocolate chips or peanut butter chips in the cookie dough for a flavor twist.
• Make it gluten-free by using gluten-free flour blends for both layers.

Serving Suggestions