Brownie Cookie Cake
The Brownie Cookie Cake is a delicious dessert combining the rich, fudgy texture of a brownie with the soft, chewy delight of a cookie. It’s typically baked in a round pan like a cake, with layers or swirls of chocolate brownie and cookie dough. This treat offers the best of both worlds, perfect for sharing at parties or as a decadent indulgence.
Equipment
- Mixing bowls (2)
- Electric mixer or hand whisk
- Rubber spatula
- 9-inch round cake pan or spring form pan
- Measuring cups and spoons
- Cooling rack
- Parchment paper (optional)
- Microwave-safe bowl (for melting chocolate)
Ingredients
For the Brownie Cookie Cake:
- 1 cup unsweetened cocoa powder
- 1 ⅔ cups all-purpose flour
- 1 cup salted butter melted
- ¾ cup light brown sugar packed
- 1 ¼ cups granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons cornstarch
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Chocolate Frosting
- 1 cup unsalted butter softened to room temperature
- 3 ½ cups confectioners’ sugar powdered sugar
- ½ cup Dutch-process cocoa powder
- 2 oz milk chocolate melted and slightly cooled
- ¼ teaspoon salt
Instructions
Step 1: Preheat & Prepare Pan
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
Step 2: Make the Cookie Dough
- In a large bowl, whisk together melted salted butter, brown sugar, and granulated sugar until combined. Add the eggs and vanilla extract and mix well. In a separate bowl, combine cocoa powder, flour, cornstarch, baking soda, and salt. Gradually stir the dry ingredients into the wet ingredients using a spatula or mixer until a thick dough forms.
Step 3: Bake the Cookie Cake
- Spread the dough evenly in the prepared pan. Smooth the top with a spatula. Bake for 20–25 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Cool completely in the pan on a wire rack.
Step 4: Make the Chocolate Frosting
- Using a hand or stand mixer, beat the softened butter until creamy. Add confectioners’ sugar, cocoa powder, and salt and beat until smooth. Pour in the melted milk chocolate and beat until light and fluffy. If needed, add 1–2 teaspoons of milk to reach desired consistency.
Step 5: Frost & Serve
- Once the cookie cake is completely cooled, spread or pipe the frosting on top. Decorate with extra chocolate chips, sprinkles, or drizzle if desired. Slice and serve!