Fudge Brownie & Cookie Dough Cake is a decadent dessert that combines two classic favorites, brownies, and cookie dough, into one indulgent treat. The cake has multiple layers, including a fudgy brownie layer and a layer of cookie dough that is safe to eat raw, all topped with a creamy chocolate frosting.
Here are some tips and variations for making Fudge Brownies & Cookie Dough Cakes:
Tips:
Make sure to properly grease the cake pan before adding the brownie and cookie dough layers to prevent sticking and make it easier to remove the cake from the pan.
When making the brownie layer, be careful not to over-bake the brownies as this can cause them to become dry and hard. Check them frequently towards the end of the baking time and remove them from the oven when a toothpick inserted into the center comes out with a few crumbs.
When making the cookie dough layer, be sure to use softened butter so that it easily combines with the other ingredients and has a smooth texture.
Allow the cake to cool completely before adding the frosting to prevent it from melting or becoming runny.
When cutting the cake, use a sharp knife to ensure clean, even slices.
Variations:
Swap the chocolate chips in the cookie dough layer for other mix-ins like chopped nuts, dried fruit, or butterscotch chips.
Add a layer of caramel or peanut butter sauce between the brownie and cookie dough layers for an extra rich and indulgent treat.
Use a different type of frosting, such as cream cheese or vanilla buttercream, to switch up the flavor profile of the cake.
Add a sprinkle of sea salt on top of the cake to enhance the rich chocolate flavor and provide a nice contrast to the sweetness.
Turn the cake into individual portions by making them in cupcake tins and adding a dollop of cookie dough on top of the brownie layer before baking. Top with frosting and chocolate chips as desired.
Ingredients:
- For the brownie layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- For the cookie dough layer:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup mini chocolate chips
- For the frosting:
- 1/2 cup unsalted butter, softened
- 1/4 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 3-4 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Instructions:
Preheat the oven to 350°F (175°C). Grease an 8-inch round cutlet visage with nonstick cuisine spray.
Make the brownie layer: In a medium bowl, whisk together melted butter, sugar, cocoa powder, salt, and baking powder. Add in the eggs and vanilla extract, and whisk until the mixture is smooth. Add in the flour and blend until well concerted. Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few crumbs. Let cool.
Make the cookie dough layer: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in the milk and vanilla extract. Add in the flour and swab and blend until just combined. Fold in the mini chocolate chips. Spread the cookie dough over the cooled brownie layer and refrigerate for at least 30 minutes.
Make the frosting: In a medium bowl, beat the softened butter and cocoa powder until smooth. Gradually mix in the powdered sugar, then add the heavy cream or milk and vanilla extract, and beat until the frosting is creamy and fluffy.
Remove the cake from the fridge and spread the frosting over the cookie dough layer. Sprinkle with additional chocolate chips, if desired.
Slice and serve the cutlet stupefied or at room temperature.
Fudge Brownie & Cookie Dough Cake is a rich and indulgent dessert that is perfect for special occasions or anytime you want to treat yourself.