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Brookie Cake Recipe

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4.3 from 6 reviews

  • Author: Sara
  • Total Time: 1 hour 18 minutes
  • Yield: 10 servings

Description

Brookie Cake is a deliciously decadent dessert combining the best of both worlds — chewy chocolate chip cookie dough on one side and rich, fudgy brownie batter on the other. This cake features a luscious chocolate buttercream frosting, making it a perfect treat for celebrations or any chocolate lover’s craving.

Ingredients

Cookie Dough

  • 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 light brown sugar
  • 2 tablespoons (26g) sugar
  • 1 large egg, beaten, cut in half (about 2 tbsp of egg)
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 2 tablespoons (106g) semi-sweet chocolate chips

Brownie Batter

  • 1/2 cup (65g) all-purpose flour (measured properly)
  • 1/4 cup (29g) natural 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 large egg

Chocolate Buttercream Frosting

  • 1/2 cup (112g) unsalted butter, room temperature
  • 2 cups (260g) powdered sugar
  • 1/4 cup (29g) natural unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons heavy whipping cream

Instructions

  1. Preheat and prepare pan: Preheat oven to 350°F (180°C). Line a 10-inch cake pan with parchment paper at the bottom and grease the sides with baking spray. Set aside.
  2. Mix dry ingredients for cookie dough: Combine 3/4 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a medium bowl and set aside.
  3. Cream butter and sugars: In a large mixer bowl, cream together 6 tablespoons unsalted butter, 1/4 cup packed light brown sugar, and 2 tablespoons sugar on medium speed until light and fluffy (2-3 minutes), scraping the bowl as needed.
  4. Add egg and vanilla: Mix in half of a beaten large egg (about 2 tablespoons) and 1 teaspoon vanilla extract until well combined.
  5. Combine cookie dough ingredients: Gradually add the dry ingredients to the butter mixture and mix just until incorporated. Use a rubber spatula to form a cohesive dough ball without overmixing.
  6. Stir in chocolate chips: Gently fold 1/2 cup plus 2 tablespoons semisweet chocolate chips into the dough.
  7. Press cookie dough: Evenly press the cookie dough into one half of the prepared cake pan. Set aside.
  8. Mix dry ingredients for brownie batter: In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup natural unsweetened cocoa powder, 1/4 teaspoon baking powder, and 1/8 teaspoon salt.
  9. Mix wet ingredients for brownie batter: In a large bowl, combine 6 tablespoons vegetable oil, 3/4 cup sugar, and 3/4 teaspoon vanilla extract until well mixed.
  10. Add eggs: Mix in 1 large egg until fully combined.
  11. Combine brownie batter: Gradually add the dry ingredients to the wet, mixing until just combined without overmixing.
  12. Add brownie batter to pan: Spread the brownie batter evenly over the other half of the cake pan next to the cookie dough layer.
  13. Bake: Bake in the preheated oven for 18-24 minutes, until the cookie top is lightly browned and a toothpick inserted into the brownie side comes out clean or with a few moist crumbs. Cover loosely with foil if browning too quickly. Avoid overbaking as the cake will firm up while cooling.
  14. Cool in pan: Remove cake from oven and allow to cool completely in the pan before removing to ensure easier handling. Refrigerate briefly if you want to speed cooling.
  15. Remove from pan: Once fully cooled, flip the cake out onto a flat surface or plate, then flip it right side up onto a serving platter.
  16. Make buttercream frosting: In a large mixing bowl, beat 1/2 cup unsalted butter until smooth.
  17. Add powdered sugar and cocoa: Add half of 2 cups powdered sugar and all 1/4 cup cocoa powder, mixing until smooth and fully combined.
  18. Add vanilla and cream: Mix in 1/2 teaspoon vanilla extract and 1 tablespoon heavy cream until well combined and creamy.
  19. Add remaining powdered sugar: Incorporate the remaining powdered sugar until smooth. Add additional heavy cream as needed to achieve desired consistency.
  20. Decorate cake: Transfer buttercream to a piping bag fitted with your choice of tip (e.g., Ateco 847) and pipe decorations around the cake edges or as desired.
  21. Store and serve: Store cake in an airtight container. Keep at room temperature for up to 48 hours, then refrigerate the buttercream. Best consumed within 3-4 days.

Notes

  • Do not overmix either the cookie dough or brownie batter to maintain tender textures.
  • If the cake browns too quickly, cover loosely with foil while baking.
  • Allowing the cake to cool fully in the pan helps with easy removal and clean edges.
  • Use room temperature butter for easier creaming and smoother buttercream.
  • Adjust heavy cream in buttercream to achieve your preferred piping consistency.
  • For best freshness, consume the brookie cake within 3-4 days.
  • Prep Time: 30 minutes
  • Cook Time: 24 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/brookie-cake-recipe/