Name: Brownie Cookie Dough Cake (Decadent Chocolate Dessert Recipe)
Ingredients: ½ cup (1 stick / 115g) unsalted butter; 4 oz (115g) semi-sweet chocolate, chopped; ¾ cup (150g) granulated sugar; 2 large eggs; 1 tsp vanilla extract; ¼ tsp salt; ½ cup (65g) all-purpose flour; ½ cup (1 stick / 115g) unsalted butter, softened; ¼ cup packed brown sugar; 2 tbsp granulated sugar; 2 tbsp milk or cream; 1 tsp vanilla extract; ¾ cup (95g) heat-treated all-purpose flour*; ½ cup mini chocolate chips; ¾ cup (95g) all-purpose flour; ¼ cup (25g) unsweetened cocoa powder; ¾ tsp baking powder; ¼ tsp salt; ½ cup (1 stick / 115g) unsalted butter, softened; ¾ cup (150g) granulated sugar; 1 large egg; ½ tsp vanilla extract; ¼ cup milk; Extra chocolate chips; Flaky sea salt

Ingredients

Scale

For the brownie layer:

½ cup (1 stick / 115g) unsalted butter
4 oz (115g) semi-sweet chocolate, chopped
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
¼ tsp salt
½ cup (65g) all-purpose flour

For the edible cookie dough layer:

½ cup (1 stick / 115g) unsalted butter, softened
¼ cup packed brown sugar
2 tbsp granulated sugar
2 tbsp milk or cream
1 tsp vanilla extract
¾ cup (95g) heat-treated all-purpose flour*
½ cup mini chocolate chips

For the chocolate cake layer:

¾ cup (95g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
¾ tsp baking powder
¼ tsp salt
½ cup (1 stick / 115g) unsalted butter, softened
¾ cup (150g) granulated sugar
1 large egg
½ tsp vanilla extract
¼ cup milk

Optional topping:

Extra chocolate chips
Flaky sea salt

Instructions

Prep: Preheat oven to 350°F (175°C). Grease a 9×13″ pan or line with parchment.
Make brownie layer: Melt butter and chocolate; cool slightly. Whisk in sugar, eggs, vanilla, and salt. Stir in flour. Pour into pan; spread evenly.
Make cookie dough: Beat butter, sugars, milk, and vanilla. Mix in heat-treated flour until combined. Fold in mini chips. Drop spoonfuls over brownie layer; gently swirl with a knife.
Make cake layer: Whisk flour, cocoa, baking powder, and salt. Cream butter and sugar; add egg and vanilla. Alternate adding dry ingredients and milk. Drop spoonfuls over cookie dough; swirl lightly again.
Top with extra chocolate chips or sea salt.
Bake 30–35 minutes, until cake layer is set and toothpick comes out with moist crumbs (not wet batter).
Cool 20 minutes before slicing—best served slightly warm!

💡 Pro Tips:
– Heat-treating flour is essential for safe edible cookie dough.
– Don’t over-swirl—you want distinct pockets of dough and brownie!
– Serve with vanilla ice cream or cold milk for ultimate indulgence.

Prep Time & Nutrition (per slice, serves 12):