Ultimate Cookie Dough Brownie Cake
🛒 The Shopping List
- The Brownie Foundation
- 200g Dark Chocolate
- 150g Butter
- 1 cup Granulated Sugar
- 3 Large Eggs
- 1 packet Vanilla Extract
- 1 cup All-purpose Flour
- 2 tbsp Cocoa Powder
- Pinch of Salt
- The Cookie Dough Topping
- 100g Butter (softened)
- ½ cup Brown Sugar
- ¼ cup Powdered Sugar
- 2 tbsp Milk
- 1 tsp Vanilla Extract
- 1 cup All-purpose Flour (heat-treated for safety)
- ½ cup Chocolate Chips
- The Whipped Topping (Optional)
- 1 cup Cold Heavy Cream
- 2 tbsp Powdered Sugar
- 1 packet Vanilla Extract
👩🍳 Step-by-Step Instructions
1. Bake the Brownie Base
Melt: Use a double boiler to melt the dark chocolate and butter together until smooth.
Sweeten: Whisk in the sugar, followed by the eggs (incorporate them one at a time).
Fold: Stir in the vanilla, flour, cocoa powder, and salt until just combined.
Bake: Pour into a greased pan and bake at 180°C for 25–30 minutes.
Cool: Let the brownie base cool completely before adding layers.
2. Prep the Safe Cookie Dough
Heat-Treat: Bake your flour at 160°C for 5 minutes to kill any bacteria. Let it cool.
Cream: Beat the softened butter with both sugars until fluffy.
Mix: Blend in the milk and vanilla, then stir in the heat-treated flour.
Fold: Toss in the chocolate chips and chill the mixture for 20 minutes.
3. The Final Flourish (Optional Cream)
Whip the cold cream, powdered sugar, and vanilla until stiff peaks form.
4. Assembly
Layer: Spread the chilled cookie dough evenly over the cooled brownie base.
Top: If using, spread the whipped cream over the cookie dough layer.
Set: Refrigerate for at least 1 hour to let the layers firm up.
✨ Serving Tip
For a bakery-style finish, drizzle with extra melted chocolate or sprinkle with crushed mini chocolate chip cookies!
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