Brownie Chocolate Chip Cookie Dough Cake
A rich, indulgent layered dessert that combines brownies, cookie dough, and chocolate ganache in one epic cake!
Ingredients:
2 boxes brownie mix for a 9×13-inch pan, plus ingredients needed on the box 籠
2 cups all-purpose flour
1 teaspoon salt 蓼
2 sticks unsalted butter, softened 杻
cup granulated sugar
cup brown sugar
1 teaspoon vanilla extract
3 tablespoons milk 拏
2 cups chocolate chips
2 cups dark chocolate, finely chopped
1 cup heavy cream 拏
Instructions:
1 Prepare Pans & Heat Treat Flour: Spray four 9-inch cake pans with non-stick spray and line each with parchment paper. Spread flour evenly on a baking sheet and bake at 350F 175C for 5-7 minutes, ensuring it reaches 165F 74C to kill bacteria. Let it cool completely.
2 Bake Brownie Layers: Prepare brownie batter according to the box. Divide the batter among the four prepared pans. Bake according to package directions for an 8×8-inch pan. Allow layers to cool completely.
3 Make No-Bake Cookie Dough: In a large bowl, cream softened butter, granulated sugar, and brown sugar until smooth. Mix in vanilla extract. Gradually add heat-treated flour and salt, mixing until combined. Add milk, one tablespoon at a time, until dough is spreadable. Fold in chocolate chips.
4 Assemble the Cake:
Place one brownie layer on a cake plate. Spread 1/3 of the cookie dough on top.
Add a second brownie layer, then spread half of the remaining cookie dough on top.
Place a third brownie layer, spreading the remaining cookie dough on top.
5 Prepare Ganache: Heat heavy cream in the microwave until it begins to boil. Pour over finely chopped dark chocolate in a heatproof bowl. Stir until smooth about 2-3 minutes.
6 Top the Cake: Pour ganache over the top layer of cookie dough, allowing it to drip down the sides. Top with bite-sized brownie pieces.
7 Serve & Store: Serve immediately or store in the refrigerator for up to 3-5 days. Enjoy each rich, gooey bite!
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