This decadent brownie cake recipe blends three beloved desserts: the rich, fudgy texture of brownies, irresistible chocolate chip cookie dough, and the structure of a cake.

A brownie cake with frosting on a cake stand.


 

This brownie cake was a labor of love to celebrate a birthday. The birthday boy requested a cake that combined two of the things that he loves most, brownies and chocolate chip cookie dough.

This is the ultimate indulgence for chocolate aficionados. Layers of fudgy brownies, rich and creamy no-bake cookie dough, topped with a decadent dark chocolate ganache, and even more brownies, this time in chunks. This is a cake dreams are made of.

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A stack of chocolate chip cookie brownie cake layered cake on a plate.

Ingredients for the Ultimate Chocolate Dessert

  • Brownie mix – Instead of cake mix you’ll use 2 boxes of brownie mix for this cake. Make sure you get the boxes that make a 9×13 inch pan of brownies to ensure you get nice thick layers. You’ll need whatever ingredients are required to make the brownies (usually vegetable oil and eggs). This will be listed on the back of the box.
  • Flour – All purpose flour is heat treated and used for the edible cookie dough.
  • Salt – For this recipe we suggest table salt vs a courser salt such as Kosher salt.
  • Butter – Make sure your butter is room temperature to make it easier to mix into your other ingredients.
  • Sugar – White granulated sugar is used in the edible cookie dough.
  • Brown sugar – you can use light or dark brown sugar. The darker the sugar the stronger the molasses flavor in the sugar.
  • Vanilla extract – A little vanilla extract adds a lot of extra flavor.
  • Milk – Since eggs aren’t used in edible cookie dough for health safety reasons. We use milk to add in extra moisture.
  • Chocolate chips – Your favorite chocolate chips. We use semi-sweet but you can also use dark chocolate or milk chocolate.
  • Dark chocolate – Use the best quality dark chocolate you can to get the best flavor.
  • Heavy cream – heavy cream combined with dark chocolate makes a delicious, pourable chocolate ganache.

Step-by-Step Guide to the Perfect Brownie Cake

Step 1 – Prepare pans. Spray four 9-inch round cake pans with non-stick spray and then place a piece of parchment paper in the bottom of each.

Step 2 – Heat treat flour. Preheat your oven to 350°F (175°C). Spread your flour on a baking sheet in an even layer. Bake for about 5-7 minutes. Use an instant-read thermometer to check that the flour has reached 165°F (74°C) throughout. This temperature is key for killing off bacteria.

Let the flour cool completely before using it in your edible cookie dough recipe.

A person pouring Brownie Cake into a pan with a spatula.

Step 3 – Make the brownies. Mix the brownie batter up following the instructions on the back of the box. Pour the batter into 4 greased and parchment-lined 9-inch round pans. Bake brownies following the instructions on the packaging for 8×8″ brownie pan. Let cool completely.

hand mixer to mix Brownie Cake ingredients in a bowl.

Step 4 – Make the cookie dough. While the brownies bake and cool, make the no-bake cookie dough. In a bowl mix together heat-treated flour and salt. In a separate large mixing bowl, cream the sugar, brown sugar, and butter together using your mixer on medium high speed. Add the vanilla extract.

Slowly add the flour mixture to the butter and sugar mixture a little at a time, mixing well in between.

A person scooping chocolate chips into a Brownie Cake dough.

Once fully combined, add the milk a tablespoon at a time until the cookie dough is a consistency that is loose enough to spread. Fold in the chocolate chips.

A person's hand on top of a brownie cake

Step 5 – Assemble. Assemble the brownie cake by placing the first brownie layer on a cake plate. Then spread the no-bake cookie dough over it. Place the next brownie on top and then spread the cookie dough. Top with the third brownie and spread the remaining cookie dough on top.

Step 6- Make brownie topping. Take the remaining brownie round and cut it into bite-sized pieces.

chocolate into a glass bowl to pour on a brownie cake

Step 7 – Make the ganache. Heat the cream in the microwave until it begins to boil then pour over the chopped chocolate stirring until completely melted and smooth. Approximately 2-3 minutes.

A person drizzling chocolate over a chocolate chip Brownie Cake

Step 8 – Toppings. Pour the ganache over the top layer of cookie dough and sprinkle the chopped brownie on top.

Step 9 – Serve. You can store it in the refrigerator for 2-3 days or serve it immediately with a scoop of vanilla ice cream.

A slice of brownie cake on a plate with a fork.

Variations

Now that you know the brownie cake basics you can experiment with all different variations of a chocolate brownie cake. For some added inspiration make sure to check two of our favorites:

  • Nutella Brownie Cake – Fudgy chocolate brownies with layers of Nutella frosting between each one. This cake is chocolate heaven!
  • Turtle Brownie Cake – Our chocolate brownie layers are filled with homemade caramel frosting and topped with a decadent chocolate ganache and chopped pecans and turtle candy.
Brownie Chocolate Chip Cookie Dough Cake | This decadent Brownie Chocolate Chip Cookie Dough Cake is made from brownie cake layers filled with no bake chocolate chip cookie dough and topped with a rich dark chocolate ganache glaze. This is a chocolate dessert recipe that you don’t want to miss! Make this easy cake recipe for the chocolate lover in your life!

Oh, the joy of sneaking a bite of cookie dough before it hits the oven! But we all know the traditional no-no about raw flour and eggs. Worry not, cookie dough lovers, because making flour safe for your edible cookie dough adventures is a piece of cake—or should I say, a piece of cookie?

Here’s how to ensure your flour is safe to eat, so you can indulge in that edible cookie dough without a care in the world:

Step 1 – Heat Treat the Flour

Heating flour to the right temperature kills off any harmful bacteria, like E. coli, making it safe to eat. You can do this in two easy ways: in the oven or in the microwave.

Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Spread your flour on a baking sheet in an even layer.
  • Bake for about 5-7 minutes. Use an instant-read thermometer to check that the flour has reached 165°F (74°C) throughout. This temperature is key for killing off bacteria.
  • Let the flour cool completely before using it in your edible cookie dough recipe.

Microwave Method:

  • Place your flour in a microwave-safe bowl.
  • Microwave on high in 30-second intervals, stirring between each interval to ensure even heating.
  • After each interval, check the temperature with a food thermometer until it reaches 165°F (74°C) throughout.
  • Allow the flour to cool down before adding it to your dough.

Step 2 – Let it Cool

Patience is a virtue, especially when it comes to edible cookie dough. Ensure your treated flour has cooled completely before you dive into mixing your dough. Warm flour might melt your other ingredients, affecting the texture and taste of your dough.

Step 3 – Proceed with Your Favorite Recipe

With your flour now safe to eat, proceed with your favorite edible cookie dough recipe. Swap out raw eggs for milk or cream to adjust the moisture, or use a flax egg as a vegan alternative. Add in your favorite mix-ins like chocolate chips, nuts, or candy pieces for that extra oomph.

A brownie cake on a plate.

How to Store It

Storing brownie cake properly is key to maintaining its moistness, flavor, and texture, ensuring that every slice tastes as good as when it first came out of the oven. Here’s how to keep your brownie cake deliciously fresh:

In the Refrigerator

  1. Wrap Tightly: Wrap the cake or slices tightly in plastic wrap to prevent it from absorbing odors from other foods and to keep it moist. For extra protection, place the wrapped cake inside an airtight container.
  2. Store: Store in the fridge for 3-5 days.
  3. Bring to Room Temperature Before Serving: Chilled brownie cake can be dense and hard, so for the best flavor and texture, let it sit out at room temperature for about an hour before serving.

Freezing for Long-Term Storage

  1. Wrap Well: If you want to store the brownie cake for more than a week, freezing is a great option. Wrap individual slices or the whole cake tightly in plastic wrap. Then, wrap it again in aluminum foil or place it in a heavy-duty freezer bag to prevent freezer burn.
  2. Thaw Correctly: When you’re ready to enjoy your cake, thaw it in the refrigerator overnight or at room temperature for a few hours, keeping it wrapped to prevent condensation from making it soggy.
  3. Label and Date: It’s helpful to label your cake with the freezing date so you can keep track of how long it’s been stored. Generally, frozen brownie cake will keep well for up to 3 months.

By following these storage tips, you can ensure that your brownie cake remains as delightful as the day you made it, ready to satisfy your sweet tooth whenever the craving strikes.

Servings: 20
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes

Brownie Chocolate Chip Cookie Dough Cake

This decadent Brownie Chocolate Chip Cookie Dough Cake is packed with all your favorite dessert flavors!
A brownie cake with frosting on a cake stand.
Print Recipe
4.33 from 114 votes

Ingredients

  • 2 boxes Brownie mix (for 9×13 inch pan of brownies), + ingredients listed on box (or your favorite homemade brownie recipe!) See Note 1
  • 2 1/4 cups Flour
  • 1 teaspoon Salt
  • 2 sticks Butter, softened
  • 3/4 cup Sugar
  • 3/4 cup Brown sugar
  • 1 teaspoon Vanilla extract
  • 3 tablespoons Milk
  • 2 cups Chocolate Morsels
  • 2 cups Finely chopped Dark chocolate
  • 1 cup Heavy cream

Instructions

  • Spray four 9-inch round cake pans with non-stick spray and then place a piece of parchment paper in the bottom of each.
  • Preheat your oven to 350°F (175°C). Spread your flour on a baking sheet in an even layer. Bake for about 5-7 minutes. Use an instant-read thermometer to check that the flour has reached 165°F (74°C) throughout. This temperature is key for killing off bacteria. Let the flour cool completely.
  • Mix the brownie batter up following the instructions on the back of the box.
  • Pour the batter into the four prepared cake pans. Bake brownies following the instructions on the packaging for 8×8″ brownie pan. Let cool completely.
  • While the brownies bake and cool, make the no-bake cookie dough. In a bowl mix together heat-treated flour and salt.
  • In the bowl of your mixer or in a large bowl, mix cream the sugar, brown sugar, and butter together on medium high speed. Add the vanilla extract.
  • Slowly add the flour mixture to the butter and sugar mixture a little at a time, mixing well in between.
  • Once fully combined, add the milk a tablespoon at a time until the cookie dough is a consistency that is loose enough to spread.
  • Fold in the chocolate chips.
  • Assemble the brownie cake by placing the first brownie layer on a cake plate. Then spread 1/3 of the no-bake cookie dough over it. Place the next brownie on top and then spread ½ of the remaining cookie dough. Top with the third brownie and spread the remaining cookie dough on top.
  • Take the remaining brownie round and cut it into bite-sized pieces.
  • Pour the heavy cream into a microwave-safe dish and heat the cream in the microwave until it begins to boil.
  • Place the finely chopped dark chocolate in a heat proof bowl and pour the hot cream over the chopped chocolate stirring until completely melted and smooth. Approximately 2-3 minutes.
  • Pour the ganache over the top layer of cookie dough and sprinkle the chopped brownie on top.
  • You can serve it immediately or store it in the refrigerator for 3-5 days.

Nutrition

Serving: 1slice, Calories: 655kcal, Carbohydrates: 87g, Protein: 7g, Fat: 32g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 0.4g, Cholesterol: 41mg, Sodium: 361mg, Potassium: 169mg, Fiber: 3g, Sugar: 57g, Vitamin A: 507IU, Vitamin C: 0.2mg, Calcium: 56mg, Iron: 4mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Dessert
Cuisine: American
Keyword: brownie cake