⛱️🌞🏖SUMMER COOKIE DOUGH BROWNIE CAKE 🏖🌞⛱️☀️
INGREDIENTS
For the Brownie Layers:
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
1 cup unsweetened cocoa powder
4 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp salt
For the Edible Cookie Dough:
1 cup unsalted butter, room temp
1 cup brown sugar
1/2 cup granulated sugar
1/4 cup milk
2 tsp vanilla extract
2 cups heat-treated all-purpose flour
1/2 tsp salt
1 1/2 cups chocolate chips
For the Chocolate Ganache:
1 cup heavy cream
8 oz semi-sweet chocolate chips
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INSTRUCTIONS
1. Make the brownies:
Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment and grease. In a saucepan, melt the butter. Stir in sugar and cocoa powder. Remove from heat and whisk in eggs and vanilla. Add flour and salt, mixing until combined. Divide between pans and bake for 20–25 mins. Cool completely.
2. Prepare edible cookie dough:
Cream butter and both sugars until fluffy. Mix in milk and vanilla. Add flour and salt. Fold in chocolate chips. Chill for 10–15 mins.
3. Assemble the cake:
Place one brownie layer on a plate. Spread half the cookie dough on top. Repeat with second brownie layer and remaining cookie dough. Smooth the top.
4. Make the ganache:
Heat cream until steaming. Pour over chocolate chips in a bowl. Let sit 2 minutes, then stir until smooth. Let cool slightly, then pour over the cake, letting it drip down the sides.
5. Decorate and serve:
Top with extra chocolate chips or truffles. Chill for 30 mins before slicing.