Summer Cookie Dough Brownie Cake
This Summer Cookie Dough Brownie Cake combines rich brownies with safe-to-eat cookie dough and a shiny chocolate ganache, making it a perfect shareable dessert for warm evenings and celebrations.
Ingredients
For the Brownies
- 1 cup unsalted butter (2 sticks)
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp salt
For the Edible Cookie Dough
- 1 cup unsalted butter (room temperature)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup milk
- 2 tsp vanilla extract
- 2 cups heat-treated all-purpose flour
- 1/2 tsp salt
- 1 1/2 cups chocolate chips
For the Ganache
- 1 cup heavy cream
- 8 oz semi-sweet chocolate chips
Instructions
Make the Brownies
- Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment and grease.
- In a saucepan, melt the butter. Stir in the sugar and cocoa powder until smooth.
- Remove from heat and whisk in the eggs and vanilla.
- Add the flour and salt, mixing until just combined.
- Divide the batter between the two pans and bake for 20–25 minutes. Cool completely.
Prepare Edible Cookie Dough
- In a bowl, cream the room-temperature butter with the brown sugar and granulated sugar until fluffy.
- Mix in the milk and vanilla.
- Add the heat-treated flour and salt, mixing until combined.
- Fold in the chocolate chips. Chill for 10–15 minutes to firm up.
Assemble the Cake
- Place one cooled brownie layer on a serving plate. Spread half of the cookie dough evenly on top.
- Place the second brownie layer over it and spread the remaining cookie dough. Smooth the top with a spatula.
Make the Ganache
- Heat the heavy cream until steaming but not boiling.
- Pour it over the semi-sweet chocolate chips in a bowl. Let it sit for 2 minutes, then stir until smooth.
- Let the ganache cool slightly, then pour it over the cake, letting it drip down the sides.
Decorate and Serve
- Top with extra chocolate chips or truffles if you like.
- Chill the cake for 30 minutes before slicing so the layers set.
Notes
Use heat-treated flour for cookie dough for safety. Chill cookie dough enough so it spreads without melting. Let ganache cool slightly before pouring to avoid melting cookie dough. You can also bake extra brownie batter as cookies.