Sometimes you come across cakes you could just die for – and to be frank I’m sure you will, if you eat this Cookie Dough Brownie Cake too often. The sheer deliciousness of this cake shouldn’t really be a surprise – I mean really, cookie dough and brownies together?
I really wish I would’ve been the one to come up with this recipe, but it is actually from Kinuskikissa (in Finnish). I modified the recipe a bit: for example I decided to add a little bit more salt to it, especially in the top chocolate layer, to cut the sweetness and make it extra nice. I just love salty chocolate.
It looks like a complicated recipe but it’s actually pretty much just mixing stuff together!
Cookie Dough Brownie Cake
(around 17 pieces)
125 g salted butter (or unsalted, but add ½ teaspoon salt to the mix)
75 g dark chocolate (50 % or more)
170 g sugar
1 teaspoon vanilla sugar or 1 drop vanilla essence
2 medium-sized eggs
120 g plain flour
Cookie dough layer
125 g salted butter (or unsalted, but add ½ teaspoon salt)
140 g brown cane sugar
2 teaspoons vanilla sugar or 2 drops vanilla essence
165 g plain flour
2 tablespoons low-fat milk
45 g dark chocolate, chipped
Top chocolate layer
100 g salted butter (or unsalted, but add a nice pinch of salt)
100 g dark chocolate
sprinkles of your choice
Melt the butter in a pot. Take it off the heat, add in the chocolate and mix until it’s melted. Whisk in the sugar, vanilla sugar or vanilla essence, eggs and flour (and the salt if you used unsalted butter) until the batter is even.
Line a 22 cm round springform or a 19×19 cm square one with baking paper (wash the paper under a tap for a bit to make it more easily adjustable). Pour the brownie batter in.
Bake it in 175°C for 18 minutes (or five to seven minutes longer if you’re using a ceramic cake form). The brownie should be slightly undercooked to make it extra moist. Let it cool down.
Beat the butter and the brown cane sugar together. Add the rest of the cookie dough ingredients. Spread the mix densely on top of the brownie and put the almost-cake in the fridge to rest for half an hour or so.
Then it’s the time to make the top chocolate layer. Melt together the butter (and the salt if you’re using unsalted butter) and the chocolate on midheat until they’re smooth. Put it off the heat and let it cool down.
Pour the cooled down chocolate/butter mixture into the springform on top of the cookie dough layer. Put sprinkles of your choice on it and let it set in the fridge. In my opinion the cake tastes the best the next day.
Cut the cake into smallish pieces (it’s really filling) with a warm knife. Keep the cake in the fridge and keep it well covered so it won’t get any fridge taste.
Enjoy the deliciousness!