Brownie Cake with Chocolate Chip Cookie Dough Filling
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.
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.
Table of contents
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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.
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.
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.
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.
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.
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.
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.
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.
How to Make Edible Cookie Dough
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.
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
- 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.
- Store: Store in the fridge for 3-5 days.
- 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
- 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.
- 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.
- 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.
Brownie Chocolate Chip Cookie Dough Cake
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.
This looks so yummy. I am going to try it soon.
This looks amazing! Should the dark chocolate be baking chocolate or candy melts or chocolate chips? Thanks!
I use semi sweet chocolate chips to make my ganache most of the time but I also buy bars of chocolate and chop them up sometimes. Either works!
Thanks for posting this Recipe! I found it on pinterest a while back and saved it. I pulled it out in time for my husbands birthday, and am finishing it right now! Super fun recipe, and i’m sure my chocolate lover husband will love it too!
I hope he likes it as much as my guy did! 🙂
Making this for Easter dinner as I write! Loving this recipe! Thanks a ton!❤️❤️
I hope you love it as much as we did!
I love this recipe. I am making it this week for my friend to bring a smile to her face and warm her heart. Thank you
I hope she enjoys it!
looks fantastic.. making it for my husbands birthday this weekend.. if I make it the day before should it be stored in the fridge?
I would store it in the fridge but you don’t have to I know once we cut into the cake and had eaten most of it I I had it out on the counter (wrapped in plastic wrap) and it was fine.
Did you store in the refrigerator?
No I didn’t but it is fine if you do!
Thank you!!!
Can you use almond milk in place of the milk? TIA!
I haven’t tried it but I think that would work just fine. Hope you enjoy it!
Thanks so much for this tasty recipe. I needed a dessert for a post-funeral dinner and put this together as some grief/stress relief baking. Except I didn’t have all the ingredients. I was able to sub a few items and got so many compliments on it. It’s awesome.
I’m so glad you liked it and it was able to give you (and hopefully those who ate it) a little comfort.
Made this last night – an man oh man it’s rich! I found the three layers the recipe calls for to be excessive, so I made 2 and it is still a great size. I also spread the ganache on top of each layer of cookies dough.
I will change a few things next time, like instead of the dark chocolate (I used 50%), I’ll try a semi-sweet hoping the ganache won’t be as rich. (Also, half the ganache recipe. I have so much left over!)
I think this would also be amazing with a peanut butter cookie dough! Yum!
A great recipe when you need something next level! 🙂
LOL, it is definitely over the top and it took us, and many friends, to get through the whole thing. I think it would make an awesome mini cake…I might have to try that. LOVE the peanut butter cookie dough idea that may have to be for my birthday this year :). Thanks for taking the time to let us know what you think!
I found your recipe through Pinterest. It looks delicious. Thank you for sharing!
Very yummy cake. My staff at work loved it.
This was a HUGE HIT at my sons Boy Scout picnic!!! It was a labor of love for sure, but SO worth it!!! Yum!!
I’m so glad they liked it!!
Do you have the refrigerate the leftovers?
I didn’t refrigerate mine. There is a little milk in the cookie dough so some people might refrigerate it for that reason but mine was fine sitting out.
How long should I bake the brownie rounds?
Hi Jackie, you can bake the according the the package instructions. Follow the instructions for a metal pan (I’m assuming the cake pans are metal).
Do you have to use parchment paper to bake the brownies? Will they come out of the pan okay without parchment paper?
They should be fine without parchment paper. Just make sure you grease the pan.
I made this for my daughters birthday everyone loved it
I’m so glad it was a hit!
Do I use bakers dark chocolate or can I use Nestle’s dark chocolate morsels?
I used morsels. You can chop them a little before you pour the cream over them to help them melt a little faster.
When you say 150g sugar, do you literally just mean normal, plain sugar? Thanks.
Yes, white granulated sugar.
I made this for my family and it was delicious! I did use my own cookie recipe. I also put a thin layer of the cookie dough on a plate, then froze it, chopped the cookie dough to to pieces to decorate the top.
This looks amazing. Can you use any ganache frosting recipe….one that is thick enough and doesn’t run down the sides.
Thank you!
Carol
Any ganache recipe will work. I had to push it around to get the drips in the photo. This ganache in the recipe is pretty thick.
OMG this looks amazing! I’m making it for someone’s birthday tomorrow. Just wondering, if i have leftover cookie dough can i still bake it into cookies without any eggs in?
First of all, who has leftover cookie dough?! LOL I have to fight my family off to make sure I have enough for the cake! 😉 I think it might bake up a little hard since the eggs add the soft, chewiness to the dough but if you try it let me know!
The instructions say to bake the brownie batter in 3 cake pans, giving you three rounds; but instruction #11 refers to crumbling the last brownie round………that would be four. Something is missing.
You are totally right. Thank you so much for letting me know! It is divided between 4 pans. I just made the correction.
If baffles me that no one caught the error when making this??? Thank you, though for the clarification. I plan on making this for an office birthday celebration – they will love me 🙂
The instructions say to bake the brownie batter in 3 cake pans. However instruction #11 refers to breaking up a fourth brownie round……..something is missing.
Really! Nice, very delicious, as I tasted it just now. Thanks for posting this special cakes here. Yummy!!!
Looks delicious:) how many cups are the stick of butter you are using?
1/2 c each so 1 cup total
my grandson wants to make this for a cake auction at church Does it have to be refrigerated?
No, you do not have to refrigerate this cake.
I made this last weekend, major hit that someone actually wants to buy one from me. Thanks! It’s easy to make and delicious!
That’s awesome!!!
This was a huge hit when I made it for a high school band event. Impressive, decadent, and really simple to make. I’ll definitely do this one again!
I’m so glad you liked it!
How far in advance would you be able to make this?
Hi Linda, I wouldn’t make it more than 2 days in advance. Keep it wrapped in plastic wrap to help prevent the brownies from drying out. I would wait until the day of the event before putting the chocolate glaze on top.