This Brownie Layer Cake with Cookie Dough Frosting is a dreamy dessert that combines rich, fudgy brownie layers with creamy, indulgent frosting. Each bite offers a perfect balance of decadent chocolate and sweet, buttery cookie dough, creating a texture that’s both dense and velvety. The layers meld together beautifully, making it a showstopper for any occasion. With just over two hours of total time, it’s surprisingly achievable for such an impressive treat.
The aroma of freshly baked brownies mingling with the scent of vanilla and brown sugar will fill your kitchen, promising pure comfort. The frosting, studded with mini chocolate chips, adds a delightful crunch to every slice. Whether you’re celebrating or simply treating yourself, this cake delivers unforgettable flavors and a luxurious mouthfeel that’s worth every minute.
Ingredients for Brownie Layer Cake with Cookie Dough Frosting
- For the Brownies:
- 1 ¾ cups (9oz/265g) all-purpose flour
- 1 ½ teaspoon (8.9g) salt
- 3 tablespoons (28.4g) dark unsweetened cocoa powder
- 16 ½ oz (465g) dark chocolate, coarsely chopped
- 1 ½ cup (12oz/337g) unsalted butter
- 2 ¼ cups (18oz/510g) granulated sugar
- ¾ cups (6oz/168g) packed light brown sugar
- 7 eggs, at room temperature
- 3 teaspoons (5g) vanilla extract
- For the Cookie Dough Frosting:
- 1 cup (8oz/225g) cream cheese, softened
- 10 tablespoons (5oz/150g) butter, softened
- 1 ⅓ cup (253g) brown sugar
- 2 teaspoons (10g) vanilla extract
- 4 tablespoons (60g) milk (more if needed for consistency)
- 1 cup (125g) flour
- 6 cups (725g) powdered sugar (more if needed for consistency)
- 1 ⅓ cup (221g) mini chocolate chips
- For the Ganache:
- 8 oz (225g) bittersweet chocolate (72%)
- 1 cup (235g) heavy cream
Step-by-Step Instructions
- Make the Brownies:
- Preheat the oven to 350°F (180°C). Butter and line a 9” springform or cake tin.
- Melt the chocolate and butter together in a large bowl over simmering water or in the microwave. Stir until smooth, then set aside to cool slightly.
- Whisk the granulated and brown sugars into the chocolate mixture until fully combined. Ensure the mixture is at room temperature.
- In a separate jug, whisk the eggs and vanilla together. Gradually add to the chocolate mixture, whisking until combined. Avoid overbeating to keep the brownies fudgy.
- Sift the flour, salt, and cocoa powder over the chocolate mixture. Fold gently with a rubber spatula until just a few streaks of flour remain.
- Pour the batter into the prepared tin and bake on the center rack for 1 hour 20 minutes. The center should still have a slight jiggle when done.
- Let the brownies cool completely before cutting. Can be made 2 days ahead or frozen.
- Make the Cookie Dough Frosting:
- Cream the softened cream cheese and butter together in a large bowl until smooth.
- Add the brown sugar and vanilla, beating until evenly combined.
- Gradually whisk in the powdered sugar until smooth. Add milk if needed to reach your desired consistency.
- Fold in the flour and mini chocolate chips. Refrigerate for 15 minutes to thicken before use. Can be made 2 days ahead; soften at room temperature for 45 minutes before using.
- Make the Ganache:
- Heat the heavy cream in a saucepan until simmering. Pour over the chopped chocolate and let sit for 3-4 minutes, then whisk until smooth.
- Assemble the Cake:
- Spread the cookie dough frosting evenly over the cooled brownie layer. Drizzle the ganache over the top, allowing it to drip down the sides for a decorative finish.
Perfect Pairings: Serving Suggestions
This Brownie Layer Cake with Cookie Dough Frosting is a showstopper on its own, but you can elevate it further with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, garnish with fresh berries or a sprinkle of sea salt to balance the sweetness. It’s also perfect with a cup of coffee or a glass of cold milk for a decadent treat.
Storage Secrets: Keeping It Fresh
Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If you’ve made the components ahead, the brownie layer can be frozen for up to 1 month—just thaw at room temperature before assembling. The frosting can be refrigerated for up to 2 days; let it soften for 45 minutes before spreading.
Time-Saving Tips for Busy Bakers
To save time, prepare the brownie layer a day or two in advance—it actually tastes better as it sits! Use a stand mixer for the frosting to speed up the creaming process. For the ganache, chop the chocolate finely to ensure it melts quickly and smoothly. These small steps can make the process more efficient without compromising on flavor.
Recipe Variations: Make It Your Own
Swap the dark chocolate in the brownies for milk chocolate for a sweeter twist, or add a handful of chopped nuts for extra crunch. For the frosting, try using white chocolate chips instead of mini chocolate chips, or mix in a teaspoon of espresso powder for a subtle coffee flavor. The ganache can also be made with semi-sweet chocolate for a milder taste.
Equipment Essentials: Tools You’ll Need
A 9” springform pan is ideal for the brownie layer, ensuring easy removal. A double boiler or microwave-safe bowl is essential for melting the chocolate and butter. For the frosting, a stand mixer or hand mixer will make creaming the butter and cream cheese a breeze. Finally, a heavy-bottom saucepan is perfect for heating the cream for the ganache without scorching it.
Brownie Layer Cake with Cookie Dough Frosting
Ingredients
Brownie Recipe
- 1 ¾ cups all-purpose flour 9oz/265g
- 1 ½ teaspoon salt 8.9g
- 3 tablespoons dark unsweetened cocoa powder 28.4g
- 16 ½ oz dark chocolate, coarsely chopped 465g
- 1 ½ cup unsalted butter 12oz/337g
- 2 ¼ cups granulated sugar 18oz/ 510g
- ¾ cups packed light brown sugar 6oz/168g
- 7 eggs at room temperature
- 3 tsp vanilla extract 5g
Cookie Dough Frosting Recipe
- 1 cup cream cheese, softened 8 oz/225g
- 10 Tbsp butter, softened 5oz/150g
- 1 ⅓ cup brown sugar 253g
- 2 tsp. vanilla 10g
- 4 Tbsp. milk 60g, more if needed to reach desired consistency
- 1 cup flour 125g
- 6 cups powdered sugar 725g, more if needed to reach desired consistency
- 1 ⅓ cup mini chocolate chips 221g
Ganache
- 8 ozs bittersweet chocolate ( 72 %) 225g
- 1 cup heavy cream 235g
Instructions
- To make the Brownies: Preheat the oven to 350oF (180oC). Butter and line a 9” springform or cake tin.
- Put the chocolate and butter in a large bowl and set it over a saucepan of simmering water or place in the microwave. Stirring occasionally, until the chocolate and butter are completely melted and smooth. Remove from the heat and set aside to cool a little.
- Add the sugars. Whisk until completely combined. The mixture should be room temperature.
- Whisk the eggs and vanilla in a jug together. Add a little of the eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
- Sift the flour, salt and cocoa over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
- Pour the batter into your lined and buttered. Bake in the center of the oven on a tray for 1 hour 20 minutes. This is a very heavy brownie and does need quite some time to cook.
- There should be still a jiggle in the center of the cake, that says it fudgy in the middle.
- Let the brownies cool completely before cutting. It can be made up to 2 days in advance or it can be frozen beforehand also.
- To make the cookie dough frosting: Cream softened cream cheese and butter together in a large bowl.
- Add brown sugar and vanilla and evenly beat together.
- Add powdered sugar and whisk to evenly incorporate until smooth. (If you need to add a little milk to thin it, feel free to do so. I prefer my frosting thick so I never needed to)
- Next add in the milk, flour and mini chocolate chips.
- Wrap the frosting and set it in the fridge for about 15 minutes. It thickens up pretty nicely and make it easier to work with.
- You can also make it up to 2 days in advance and take it out of the fridge 45 minutes before you want to use it to soften.
- To make the ganache: Heat the cream in a heavy bottom saucepan. When it reaches a simmer, take it off the heat and pour it over the chopped chocolate. Let it sit there for 3-4 minutes on the chocolate and then whisk until the chocolate has melted.
- Drizzle the ganache over the chocolate cake. It it drip over the sides. This is an easy way to decorate a cake.
