This put up might comprise affiliate gross sales hyperlinks. Please learn my disclosure coverage.
Can’t resolve between cookies and brownies? With this brookie cookie cake, you don’t need to. Chocolate chip cookie dough and brownie batter are baked side-by-side in a cake pan and topped with a luscious chocolate buttercream. The very best of each worlds!
This brookie cookie cake is the last word dessert for anybody who’s acquired an equal love for each cookies and brownies. Whether or not you’re within the temper for a tender, chewy chocolate chip cookie, a wealthy, fudgy brownie, or slightly little bit of each, this cake has you lined. I’m slightly bit obsessed, actually.
A standard Brookie layers chocolate chip cookie dough and brownie batter collectively, however I went in a barely totally different course right here. As an alternative, I opted to bake the cookie dough and brownie batter side-by-side in a single pan so they arrive collectively within the center in a powerful juxtaposition of flavors and textures. The cookie facet is tender, chewy, and loaded with chocolate chips, whereas the brownie facet is moist, fudgy, and all the things you would ask for out of your favourite chocolate deal with. The mix is pure magic, and the creamy, fluffy chocolate buttercream on prime ties all the things collectively fantastically. How may you say no to that!?
Brownie? Cookie? Sure. And It’s All in One Cake.
This double-whammy dessert is about to rock your world! Let me inform you why:
- Better of two worlds. Half chocolate chip cookie, half brownie, it’s the very best of each worlds in each chunk. That stated, in case you’re a cookie (or brownie) purist, you possibly can simply take pleasure in that facet of the cake! It’s a win any means you slice it (actually).
- Nice texture. The tender, chewy cookie meets the wealthy, fudgy brownie in a heavenly mixture of textures. And don’t even get me began on the creamy, fluffy buttercream!
- Surprisingly straightforward. Certain, it’s worthwhile to spend a couple of minutes with the mixer for the cookie dough, however the remaining is a bit of cake! You don’t even want a mixer for the brownie batter.
What You’ll Want
Right here’s what you’ll have to make this brookie cookie cake. You may have already got many/many of the substances available! Don’t neglect to scroll to the recipe card beneath for actual measurements.
Cookie Cake
- All-purpose flour – You should definitely measure this appropriately, so that you don’t have a dry cookie. I at all times advocate a meals scale, however the spoon and stage technique will even work.
- Baking soda – To assist the cookie dough rise, brown and have the perfect texture.
- Salt – Salt retains your desserts from being bland. Don’t go away it out.
- Unsalted butter – You would use salted butter, however would need to omit the added salt.
- Sugar – I used a mix of packed gentle brown sugar and granulated sugar.
- Egg – Massive in measurement.
- Vanilla extract
- Semi-sweet chocolate chips – You would use milk or darkish chocolate chips right here too.
Brownie
- All-purpose flour – As talked about above, be sure you measure correctly to keep away from a dry brownie.
- Pure unsweetened cocoa powder
- Baking powder – For the right rise. Word that I used baking powder within the brownie batter and baking soda within the cookie dough. Don’t combine them up! It doesn’t end up properly.
- Salt – To carry out the flavors naturally current.
- Vegetable oil – Utilizing oil (versus butter) within the brownie batter makes the brownies SO moist.
- Sugar – Granulated sugar is my favourite right here, however you would use gentle brown sugar for a richer, extra molasses-y taste.
- Vanilla extract
- Egg – Decide a big egg, ideally at room temperature, for simpler mixing.
Chocolate Buttercream
- Unsalted butter – The butter must be at room temperature. If it’s too chilly, your buttercream will come out lumpy. If it’s melty, you’ll end up with a runny frosting.
- Powdered sugar – The powdered sugar provides sweetness and construction to the frosting. Different sugars received’t work the identical means.
- Pure unsweetened cocoa powder
- Vanilla extract
- Heavy whipping cream – You would use common milk, however you’d need to use much less.
Methods to Make a Brookie Cookie Cake
It’s time to begin baking! Right here’s a fast overview of the way to make this brookie cake. Don’t neglect to scroll to the recipe card beneath for extra thorough directions.
Make the cookie half
- Prep. Preheat the oven to 350°F, line the underside of a 10-inch cake pan with parchment paper, and grease the edges.
- Mix the dry substances. Whisk collectively the flour, baking soda, and salt.
Make the brownie half
- Mix the dry substances. Whisk collectively the flour, cocoa powder, baking powder, and salt.
- Mix the moist substances. Whisk collectively the oil, sugar, and vanilla. Combine within the eggs.
- Put all of it collectively. Combine the dry substances into the moist substances.
- Assemble and bake. Unfold the brownie batter into the opposite facet of the pan and bake for 18-24 minutes.
- Cool. Enable the cookie cake to chill fully IN the pan earlier than transferring it to a serving platter.
Embellish
- Make the buttercream – Beat the butter till clean after which combine in half of the powdered sugar and the cocoa powder, adopted by the vanilla and 1 tablespoon of cream. Combine within the remaining powdered sugar.
- Embellish. Add the buttercream to a piping bag and pipe the frosting across the outer fringe of the cake.
Ideas for Success
- Measure with care. For the flour in each the cookie dough and the brownie batter, use a meals scale or the spoon and stage technique. An excessive amount of flour will end in a dry, cakey cookie cake, whereas too little will produce overly dense, sunken outcomes.
- Don’t over-mix. When combining the moist and dry substances for the cookie dough and the brownie batter, combine simply till all the things is included. Mixing previous this level could cause the glutens within the flour to overdevelop, leading to a troublesome, over-dense brookie cake.
- Don’t over-bake. Ovens could be finicky, so control this brookie cake in order to not over-bake it. When a toothpick inserted into the brownie facet comes out practically clear, and the cookie facet is slightly golden on prime, you’ll understand it’s achieved.
- Forestall burning. If the cookie facet begins to brown an excessive amount of at the beginning is cooked by means of, cowl it loosely with foil.
- Cool fully. Enable the dessert to chill FULLY within the pan earlier than you take away it; in any other case, it received’t maintain collectively properly.
- Frosting consistency. If the buttercream is just too thick, combine in some further heavy cream, one tablespoon at a time, till you attain the precise consistency. If it’s too skinny, add extra powdered sugar, one tablespoon at a time. Take a look at my put up on Methods to Get the Proper Frosting Consistency for extra data.
- Chocolate chips. If you happen to’d like so as to add chocolate chips to the brownie facet, you possibly can. Simply fold about 1/2 cup chocolate chips into the batter and scale back the flour to six tablespoons (so the brownie facet doesn’t end up thicker than the cookie facet).
Methods to Retailer
- Counter. Seal the cookie cake in an hermetic cake provider or cowl it with a double layer of plastic wrap (you should use toothpicks to prop the plastic away from the buttercream). In any other case, organize slices in a single layer in an hermetic container. This delicious dessert will keep good at room temperature for as much as 48 hours. After that, the buttercream must be refrigerated.
- Freezer. Pop the cookie cake within the freezer for a pair hours to agency up earlier than wrapping it in a double layer of plastic wrap. In any other case, organize slices in a single layer in a freezer-safe hermetic container. It’ll preserve within the freezer for as much as 3 months. Enable the dessert to thaw at room temperature earlier than serving.
Extra Brookie-Impressed Desserts
Watch How To Make It
Recipe
Brookie Cake
Prep Time: 1 hour
Cooling Time: 2 hours
Prepare dinner Time: 18 minutes
Whole Time: 3 hours 18 minutes
Yield: 10-12 slices
Class: Desserts & Cupcakes
Technique: Baking
Delicacies: American
Description
You by no means need to resolve between cookies and brownies once more! On this brookie cookie cake, chocolate chip cookie dough and brownie batter are baked side-by-side and topped with chocolate buttercream.
Components
Cookie Cake
- 3/4 cup (98g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons (84g) unsalted butter, room temperature
- 1/4 cup (56g) packed gentle brown sugar
- 2 tablespoons (26g) sugar
- 1 giant egg, overwhelmed, lower in half (about 2 tbsp of egg)
- 1 teaspoon vanilla extract
- 1/2 cup plus 2 tablespoons (106g) semi-sweet chocolate chips
Brownie
- 1/2 cup (65g) all-purpose flour (measured correctly)
- 1/4 cup (29g) pure unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 6 tablespoons (90ml) vegetable oil
- 3/4 cup (155g) sugar
- 3/4 teaspoon vanilla extract
- 1 giant egg
Chocolate Buttercream
- 1/2 cup (112g) unsalted butter, room temperature
- 2 cups (260g) powdered sugar
- 1/4 cup (29g) pure unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons heavy whipping cream
Directions
Make the cookie half
- Preheat oven to 350°F (180°C). Put together a 10-inch cake pan with parchment paper within the backside and baking spray on the edges. Put aside.
- Mix the flour, baking soda and salt in a medium sized bowl and put aside.
- Cream the butter and sugars collectively in a big mixer bowl on medium velocity till gentle in coloration and fluffy, 2-3 minutes. You might have to scrape down the edges of the bowl a couple of instances to ensure it’s all included. You must have the ability to see the change in coloration and texture and understand it’s prepared. Don’t skimp on the creaming time.
- Add the egg and vanilla extract and blend till properly mixed.
- Add the dry substances to the butter combination and blend till the dough is simply properly mixed. Don’t over combine. As soon as it’s properly mixed, use a rubber spatula to assist it come collectively to kind a extra cohesive ball.
- Gently stir within the chocolate chips.
- Press the cookie dough evenly into one half of the ready cake pan. Put aside.
Make the brownie half
- Add the flour, cocoa powder, baking powder and salt to a medium sized bowl and put aside.
- Add the oil, sugar and vanilla extract to giant mixing bowl and blend collectively till properly mixed.
- Add the eggs and blend till properly mixed.
- Add the dry substances and blend till properly mixed, however don’t over combine.
- Add the brownie batter to the opposite facet of the pan, subsequent to the cookie facet, and unfold evenly. Bake for 18-24 minutes, or till the highest of the cookie is frivolously browned and a toothpick inserted into the brownie comes out clear or with just some moist crumbs. If it begins to brown an excessive amount of, loosely cowl with foil. Don’t over bake. It could appear slightly underdone when it first comes out of the oven, however it is going to agency up because it cools.
- Take away from the oven and permit to chill fully within the pan to make it simpler to take away from the pan later. If you wish to velocity up the cooling, you possibly can put it I the fridge for a bit.
Embellish
- As soon as totally cooled, flip the cake out onto a flat plate, cardboard circle or your hand (which is what I do) after which flip it again over onto the serving plate/platter.
- To make the buttercream, add the butter to a big mixer bowl and beat till clean.
- Add about half of the powdered sugar and the cocoa powder and blend till properly mixed and clean.
- Add the vanilla extract and 1 tablespoons of cream and blend till properly mixed and clean.
- Add the remaining powdered sugar and blend till properly mixed and clean.
- Add further heavy cream, as wanted, to get the precise buttercream consistency.
- Add the buttercream to a piping bag fitted along with your most popular piping tip. I used Ateco 847. Pipe the buttercream across the outer fringe of the cake, or embellish as desired. Serve.
- Retailer in an hermetic container. It may be saved at room temperature for as much as 48 hours, then the buttercream needs to be refrigerated. Finest if eaten inside 3-4 days.
Notes
- 9-inch pan: If you happen to’d like to make use of a smaller 9-inch pan, bake it 24-Half-hour. Take note the cake can be thicker.
- Chocolate chips: If you happen to’d like so as to add chocolate chips to your brownie facet, you possibly can. I’d advocate 1/2 cup (85g) of chocolate chips. To maintain the brownie layer from getting an excessive amount of thicker than the cookie facet, I additionally diminished the flour to six tablespoons (49g).
Vitamin
- Serving Measurement:
- Energy: 446
- Sugar: 43.8 g
- Sodium: 141.9 mg
- Fats: 24.5 g
- Carbohydrates: 56.9 g
- Protein: 3.9 g
- Ldl cholesterol: 67.3 mg
