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Chocolate Cookie Brownie Cake

Irresistible Chocolate Cookie Brownie Cake to Delight You

A chocolate lover's dream, this Chocolate Cookie Brownie Cake combines fudgy brownie layers with cookie dough perfection.
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Prep Time 30 minutes
Cook Time 45 minutes
Chill Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour spooned and leveled
  • 1 tablespoon Cornstarch optional
  • 1 teaspoon Salt essential for taste balance
  • 1 cup Unsalted butter can substitute margarine
  • 1 cup Brown sugar light or dark works
  • 1 cup Granulated sugar can use sugar alternative
  • 1 cup Milk dairy or plant-based
  • 2 teaspoons Vanilla extract use pure extract
  • 1 cup Mini chocolate chips or regular chocolate chips
  • 8 oz Chopped semi-sweet chocolate for melting
  • 2 cups Dutch-process cocoa powder or regular cocoa
  • 1 teaspoon Baking powder leavening agent
  • 1 teaspoon Baking soda leavening agent
  • 4 large Eggs or flax eggs for vegan
  • 1/2 cup Canola/Vegetable oil melted coconut oil optional
  • 1 cup Buttermilk or milk with vinegar
  • 1 cup Hot water or coffee for flavor
For the Frosting
  • 8 oz Cream cheese or mascarpone
  • 4 cups Powdered sugar sifted
  • 1/2 cup Cocoa powder Dutch-process recommended
  • 1 cup Heavy cream or full-fat coconut milk

Equipment

  • Mixing bowls
  • cake pans
  • Microwave-safe bowl
  • Mixer
  • Baking sheet
  • Plastic wrap
  • Heatproof spatula
  • refrigerator

Method
 

Step-by-Step Instructions for Chocolate Cookie Brownie Cake
  1. Preheat your oven to 300°F (150°C) and toast the all-purpose flour for 5 minutes.
  2. In a mixing bowl, beat together butter, brown sugar, and granulated sugar until fluffy.
  3. Stir in milk and vanilla extract until well incorporated.
  4. In a separate bowl, whisk together flour, cornstarch, and salt. Fold into the butter mixture.
  5. Add mini chocolate chips, cover with plastic wrap and chill.
  6. Increase oven temperature to 350°F (175°C) and grease three 8-inch round cake pans.
  7. Melt the chopped semi-sweet chocolate and let cool. Prepare wet and dry ingredients in separate bowls.
  8. Combine the cooled chocolate into the wet mixture and mix well.
  9. Gradually add dry ingredients while stirring until just combined.
  10. Scoop chilled cookie dough on top of brownie batter in pans.
  11. Bake for 30-34 minutes or until a toothpick comes out with moist crumbs.
  12. Prepare ganache by heating heavy cream and pouring over chocolate chips until melted.
  13. Beat cream cheese and butter, then mix in powdered sugar and cocoa, followed by cooled ganache.
  14. Assemble the cake with layers of brownie and frosting, then chill for 30 minutes before serving.
  15. Serve with a scoop of vanilla ice cream or whipped cream for added indulgence.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 80mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 80mgIron: 2mg

Notes

Always sift dry ingredients to avoid lumps and ensure a smooth frosting. Ensure butter and cream cheese are at room temperature for easier mixing.

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