Summer Cookie Dough Brownie Cake
A delightful combination of rich fudgy brownies layered with creamy edible cookie dough, perfect for summer gatherings and celebrations.
Servings 12 servings
Calories 450kcal
Ingredients
For the Brownie Layers
- 1 cup unsalted butter Use good-quality butter for that rich, melt-in-your-mouth texture.
- 2 cups granulated sugar This delivers the perfect crackly brownie top!
- 1 cup unsweetened cocoa powder Go for Dutch process if you can—your chocolate flavor will shine.
- 4 large eggs Room temp eggs blend in smoother and make the batter ultra fudgy.
- 1 tsp vanilla extract Splash in a little extra for a more intense vanilla aroma (optional).
- 1 cup all-purpose flour Always scoop and level for the most accurate measurement.
- 1/2 tsp salt Balances out the sweetness.
For the Edible Cookie Dough
- 1 cup unsalted butter, room temp Softened is key for easy mixing.
- 1 cup brown sugar Brings chewiness and caramel notes.
- 1/2 cup granulated sugar
- 1/4 cup milk Adds moisture for spoonable dough.
- 2 tsp vanilla extract Don’t skimp! It gives classic cookie dough flavor.
- 2 cups heat-treated all-purpose flour Make it safe for eating raw cookie dough.
- 1/2 tsp salt A pinch makes the cookie dough pop.
- 1 1/2 cups chocolate chips Mix of semi-sweet and dark works well.
For the Ganache
- 1 cup heavy cream Full-fat is worth it here.
- 8 oz semi-sweet chocolate chips Chop a chocolate bar for a different texture.
To Decorate
- chocolate chips or truffles Look of mini chips on top.
Instructions
Make the Brownies
- Preheat your oven to 350°F (175°C).
- Line two 8-inch round cake pans with parchment paper and grease well.
- In a saucepan, melt your butter. Then stir in the sugar and cocoa powder until smooth.
- Remove from heat; quickly whisk in eggs and vanilla.
- Fold in flour and salt until just combined.
- Divide the batter evenly between your cake pans.
- Bake for 20–25 minutes until set but still moist in the center.
- Let cool completely.
Prepare the Edible Cookie Dough
- Cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in milk and vanilla until smooth.
- Add in heat-treated flour and salt. Mix until just combined.
- Fold in chocolate chips with a spatula.
- Chill the dough for 10-15 minutes.
Assemble the Cake
- Place one brownie layer on a serving plate.
- Spread half the cookie dough on top.
- Top with the second brownie layer, then spread the remaining cookie dough over the top.
Make the Ganache
- Heat heavy cream until steaming.
- Pour over chocolate chips and let stand for 2 minutes.
- Stir until smooth and glossy.
- Let cool slightly, then pour over the assembled cake.
Decorate and Serve
- Scatter extra chocolate chips or chocolate truffles over the ganache.
- Chill the cake for at least 30 minutes before slicing.
Notes
Don't skip lining your pans. Chill the brownie layers thoroughly before assembling. Use high-quality chocolate chips for the best taste.
