Description
Delight in our Summer Cookie Dough Brownie Cake! Rich brownies, edible cookie dough, and chocolate ganache make the perfect summer dessert!
Ingredients
For the Brownie Layers:
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 4Â large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon 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 teaspoons vanilla extract
- 2 cups heat-treated all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate chips
Instructions
1. 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 sugar and cocoa powder. Remove from heat and whisk in eggs and vanilla. Add flour and salt, mixing until combined. Divide between pans and bake for 20–25 mins. Cool completely.
2. Prepare edible cookie dough:
Cream butter and both sugars until fluffy. Mix in milk and vanilla. Add flour and salt. Fold in chocolate chips. Chill for 10–15 mins.
3. Assemble the cake:
Place one brownie layer on a plate. Spread half the cookie dough on top. Repeat with second brownie layer and remaining cookie dough. Smooth the top.
4. Make the ganache:
Heat cream until steaming. Pour over chocolate chips in a bowl. Let sit 2 minutes, then stir until smooth. Let cool slightly, then pour over the cake, letting it drip down the sides.
5. Decorate and serve:
Top with extra chocolate chips or truffles. Chill for 30 mins before slicing.