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Brownie Chocolate Chip Cookie Dough Cake

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.


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:


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.

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1 box brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1 package refrigerated chocolate chip cookie dough
1/2 cup semi-sweet chocolate chips
1/2 cup butter, softened
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour


Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large mixing bowl, prepare the brownie mix according to package instructions, using vegetable oil, water, and eggs. Pour batter into the prepared cake pan.
Break up pieces of refrigerated chocolate chip cookie dough and scatter them evenly over the brownie batter.
Sprinkle semi-sweet chocolate chips over the cookie dough.
Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
Meanwhile, in a mixing bowl, cream together softened butter, granulated sugar, and light brown sugar until light and fluffy.
Add milk and vanilla extract, and mix until well combined.
Gradually add flour, mixing until smooth and creamy.
Once the cake has cooled, spread the cookie dough frosting evenly over the top of the cake.
Slice and serve, and enjoy the decadent combination of brownie, chocolate chip cookie dough, and creamy frosting!

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