Brownies & Bars, Cakes Brownie Layer Cake with Cookie Dough Frosting 4.18 from 68 votes If you love cookies and brownies, I have the ultimate Brownie Layer Cake with Cookie Dough Frosting that is rich, decadent and impressive! By Gemma Stafford | April 16, 2015 | 208 Last updated on March 13, 2021 This post may contain affiliate links. Please see my full disclosure for details. Dessert Chocolate Baking Pans Electric Mixer Hi Bold Bakers! If you love cookies and brownies, I have the ultimate cake for you! I’ll show you how to make a Chocolate Brownie Layer Cake with Cookie Dough Frosting. It is definitely BIG & BOLD! If you love brownies, then you’ll have to try these recipes: Gemma’s Best-Ever Brownies Microwave Mug Brownie No Bake Brownie Cheesecake 3 Ingredient Nutella Brownie in a Mug Chocolate Brownie Cookies Try These Recipes! Gemma’s Better-Than-Boxed Brownies MixEasy Lemon Bars RecipeGemma's Best-Ever Brownies RecipeThe Secret To Crinkle Top Brownies Watch The Recipe Video! Brownie Layer Cake with Cookie Dough Frosting 4.18 from 68 votes Print Recipe If you love cookies and brownies, I have the ultimate Brownie Layer Cake with Cookie Dough Frosting that is rich, decadent and impressive! Author: Gemma Stafford Servings: 1 Dessert Chocolate Baking Pans Electric Mixer Prep Time 50 minsCook Time 1 hr 30 minsTotal Time 2 hrs 20 mins If you love cookies and brownies, I have the ultimate Brownie Layer Cake with Cookie Dough Frosting that is rich, decadent and impressive! Author: Gemma Stafford Servings: 1 Ingredients Brownie Recipe1 ¾ cups (9oz/265g) all-purpose flour1 ½ teaspoon (8.9g) salt3 tablespoons (28.4g) dark unsweetened cocoa powder16 ½ oz (465g) dark chocolate, coarsely chopped1 ½ cup (12oz/337g) unsalted butter2 ¼ cups (18oz/ 510g) granulated sugar¾ cups (6oz/168g) packed light brown sugar7 eggs at room temperature3 tsp (5g) vanilla extractCookie Dough Frosting Recipe1 cup (8 oz/225g) cream cheese, softened10 Tbsp (5oz/150g) butter, softened1 ⅓ cup (253g) brown sugar2 tsp. (10g) vanilla4 Tbsp. (60g) milk , more if needed to reach desired consistency1 cup (125g) flour6 cups (725g) powdered sugar , more if needed to reach desired consistency1 ⅓ cup (221g) mini chocolate chipsGanache8 ozs (225g) bittersweet chocolate ( 72 %)1 cup (235g) heavy cream 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. Submit your own photos of this recipe Upload Photo 16 Images Kenken LahariKiran Aisha Aisha Aisha Sagia Load More