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Brownie Layer Cake with Cookie Dough Frosting

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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:

3.93 from 41 votes
Brownie Layer Cake with Cookie Dough Frosting
Prep Time
50 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs 20 mins
Course: brownie, cake, cookie dough
Servings: 1
Author: Gemma Stafford
  • Brownie Recipe
  • 1 ¾ cups (9oz/265g) all-purpose flour
  • 1 ½ teaspoon salt
  • 3 tablespoons dark unsweetened cocoa powder
  • 16 ½ oz (465g) dark chocolate, coarsely chopped
  • 1 ½ cup (12oz/337g) unsalted butter
  • 2 ¼ cups (18oz/ 510g) granulated sugar
  • ¾ cups (6oz/168g) packed light brown sugar
  • 7 eggs at room temperature
  • 3 tsp vanilla extract
  • Cookie Dough Frosting Recipe
  • 1 cup (8 oz/225g) cream cheese, softened
  • 10 Tbsp (5oz/150g) butter, softened
  • 1 ⅓ cup brown sugar
  • 2 tsp. vanilla
  • 4 Tbsp. milk , more if needed to reach desired consistency
  • 1 cup flour
  • 6 cups powdered sugar , more if needed to reach desired consistency
  • 1 ⅓ cup mini chocolate chips
  • Ganache
  • 8 oz/225g bittersweet chocolate ( 72 %)
  • 1 cup heavy cream
  1. To make the Brownies: Preheat the oven to 350oF (180oC). Butter and line a 9” springform or cake tin.
  2. 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.
  3. Add the sugars. Whisk until completely combined. The mixture should be room temperature.
  4. 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.
  5. 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.
  6. 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.
  7. There should be still a jiggle in the center of the cake, that says it fudgy in the middle.
  8. Let the brownies cool completely before cutting. It can be made up to 2 days in advance or it can be frozen beforehand also.
  9. To make the cookie dough frosting: Cream softened cream cheese and butter together in a large bowl.
  10. Add brown sugar and vanilla and evenly beat together.
  11. 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)
  12. Next add in the milk, flour and mini chocolate chips.
  13. 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.
  14. You can also make it up to 2 days in advance and lake it out of the fridge 45 minutes before you want to use it to soften.
  15. 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.
  16. Drizzle the ganache over the chocolate cake. It it drip over the sides. This is an easy way to decorate a cake.



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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Ann on December 3, 2016 at 9:46 pm

    Hi Gemma!I’m really confused about the egg substitute (I referred the chart). 1)Which would you suggest?2) What changes would I have to make in the recipe? 3)What would be the change in the end result?4) Could I add a little coca powder to the cookie dough and make it chocolate flavored?

    • Gemma Stafford on December 4, 2016 at 3:23 am

      Hi Ann,
      Any time you substitute an ingredient in a recipe, you change the result. The accepted egg substitutes when working with chocolate are ground flax seeds/applesauce/greek yogurt. I like the flax seed, as it is high in protein, and also has a natural oil. It wil lnot be the same result as using eggs, and you substitute it without altering the remainder of the recipe. There are online resources for egg free recipes too, this is not my specialty. It is an idea to take a look at other egg free recipes, and get an idea from them of the science behind them, this is what matters.
      Adding cocoa to cookie dough will work for you, it is a great idea. you can make truffles too by coating balls of cookie dough in melted choc, or rolling in cocoa powder, have fun with this, Gemma 🙂

  2. Shristi Agarwal on November 28, 2016 at 4:19 am

    Hi Gemma,

    I absolutely love your recepies! I like to try them all the time . But with this one, when I tried to bake my Brownie batter, a few minutes into the oven, the butter separated from the mix and started floating on top of the cake. Why do you think this would happen?
    Thanks for sharing your amazing ideas,

    • Gemma Stafford on November 30, 2016 at 10:48 pm

      Hi Shristi,
      Thanks so much, I’m delighted you like them. So this is simple and a common problem. What happens is the batter can get over mixed. When it gets mixed a little too much the fats separated. However I have never seen it actually separate in the oven, usually it will just bake like normal.

      I’m sorry to hear that it happened and I hope it didn’t ruin your cake.

  3. Karen on August 11, 2016 at 4:12 am

    Hi can I use this recipe with fondant icing? Thanks

  4. Ina A? on August 2, 2016 at 6:42 am

    I thought it’s bad if u eat raw flour!!! Is it bad?? Please reply

    • Gemma Stafford on August 2, 2016 at 1:04 pm

      Hi Ina,
      There are suggestions that raw dough should not be consumed. Please do not eat this if you have concerns about it. You can also research this question online,
      Gemma 🙂

  5. firestar on July 31, 2016 at 6:38 am

    hi i plan on trying this cake but i see that for the brownies you have 1 ¾ cups (15oz/427g) all-purpose flour and 1 ¾ cups in grams is much less than 427 grams so which one is correct

    • Gemma Stafford on August 15, 2016 at 10:13 pm


      I’m sorry, I just caught this message now. You were right about the measurements. I just edited them now and they are all good.
      Thanks for letting me know :).

      Happy Baking!

  6. LOAUSA on July 29, 2016 at 10:08 am

    Hey Gemma, is it possible to make this cake into one of the microwave mug recipes? My best friend’s 16th birthday is in September and she would love to have this cake and not have to share it. 🙂


  7. Rahul Sangal on July 8, 2016 at 1:26 am

    isn’t it too sweet?

    • Gemma Stafford on July 8, 2016 at 2:09 am

      Hi Rahul,
      this is a large bake, and it is sweet, but balanced. This cake will feed a whole lot of people. a small portion will do!
      Gemma 🙂

  8. Anjali on July 2, 2016 at 12:27 pm

    Hii, Geema

    I wana to make this cake for birthday party can you tell me what will be a cake weight.

    • Gemma Stafford on July 3, 2016 at 6:47 am

      Hi Anjali,
      In total, including the frosting this cake will weigh approximately 9 lbs (4kg). It is a big cake. You can add up the ingredients which will give you a rough idea. It will lose some weight in the baking,
      Gemma 🙂

  9. karenedwards on July 1, 2016 at 12:35 pm

    Hi Gemma! I made a chocolate cake for my Godson, and was browsing the internet for that perfect frosting , and I found you!! Last year I made an oreo filling with ganache on top. It was probably your recipe lol! I will let you know how he likes it!!!!! 🙂

    • Gemma Stafford on July 1, 2016 at 1:36 pm

      Hi Karen,
      Clearly a woman of good taste! I do hope he appreciates it!
      Thank you for your kind words, and for being with us. Post a pic of the result to encourage other bold bakers,
      Gemma 🙂

  10. Samira on June 16, 2016 at 6:55 am

    Hi gemma,
    I really love this recipe. Can i use whipped cream instead of butter in this recipe ? Which means i will beat the cream cheese and add sugar, whipped cream, chocoloate chips and flour .

    • Samira on June 16, 2016 at 6:56 am

      I meant in this frosting*

      • Gemma Stafford on June 17, 2016 at 4:05 am

        Ah! yes, that will be perfect,
        Gemma 🙂

    • Gemma Stafford on June 17, 2016 at 4:08 am

      Hi Samira,
      Yes you could, but it will not be the same result,
      Gemma 🙂

  11. Sandy on June 11, 2016 at 3:42 am

    Hi Gemma,

    I really want to make this brownie cake for a party, it looks so delicious!

    I have one more question before I want to start. Most of the measurements from the frosting are in cups, what is it in grams? I live in the Netherlands and we don’t use cups over here.

    Look forward to hear from you Gemma, thanks!

    • Gemma Stafford on June 12, 2016 at 2:17 am

      Hi Sandy,
      Brownie Recipe
      1 ¾ cups (15oz/427g) all-purpose flour
      1 ½ teaspoon salt
      3 tablespoons dark unsweetened cocoa powder
      16 ½ oz (465g) dark chocolate, coarsely chopped
      1 ½ cup (12oz/337g) unsalted butter
      2 ¼ cups (18oz/ 510g) granulated sugar
      ¾ cups (6oz/168g) packed light brown sugar
      7 eggs at room temperature
      3 tsp vanilla extract
      The measurements are here in the written recipe. I hope it is a big hit with your family and friends,
      Gemma 🙂

  12. bhavna on May 11, 2016 at 10:59 am

    Hi Gemma! I am your biggest fan and an extremely enthusiastic baker. I have tried out most of your recipes and have always ended up with great stuff.

    This recipe, however, did not turn out as expected- the frosting was so overly sweet, that it ruined the whole cake. Also, I would like to mention, that I used only half the sugar as mentioned in the recipe, yet I tasted nothing but the sugar after I assembled the cake. Even the brownie turned out extremely dense, heavy and quite undercooked.

    I followed the recipe exactly, did nothing wrong, baked for almost three hours in the kitchen. Please help! Is there any way to fix the cake if it’s overly sweet? I haven’t put on the ganache yet – will be doing that tomorrow. Is there something that I can add to it so that it cuts through the sweetness. Also, I find this cake extremely rich – the base is dense and the frosting is quite heavy too. Can we fix that also, with the ganache. I hardly put on a cup of the frosting, most of it is left over. What do I do? 🙁 Please respond at your earliest – I am serving this tomorrow for my husband’s birthday.

    • Gemma Stafford on May 26, 2016 at 9:16 pm


      Aughhhh I’m so so sorry I’m answering this late. I know the cake has come and gone but I’ll answer anyway. Ok so I don’t believe you did anything wrong. The brownie is a dense cake and the under cooked part is the fudgy brownie center. It is sweet and if you wished you could add less sugar next time.
      Frosting is sweet by nature especially because it’s a cookie dough. If you half the sugar you will have to also have to use less butter. Otherwise you will have a buttery frosting.I don’t know of any of this is helping you.

      Sorry again for my late reply and I hope your husband enjoyed it.

  13. Cathy on April 29, 2016 at 12:16 pm

    Just baked the brownie cake and took it out of the oven. I used a 9″ round springform pan but it didn’t rise very much so slicing it twice might be tricky. It also overcooked a bit but hoping my birthday girl (14) will love it! She found the recipe for a Brownie Cookie Dough cake online that she wanted for her birthday but after searching the internet I found yours which is similar. The 3 big differences are that the other recipe uses vegetable oil and baking powder in the brownie recipe and only 3 cups of confectioners sugar in the cookie dough recipe. Yours also looks like a much darker chocolate.

    • Gemma Stafford on April 30, 2016 at 10:58 am

      Hi Cathy,
      I do hope your 14 year old loves this. you know first time baking a recipe does not always work well, but this recipe is forgiving, and it should taste delicious.
      I do hope she has a really lovely birthday,
      Gemma 🙂

  14. Emma Hagström on April 26, 2016 at 9:55 am

    Hello, this is such a lovely dessert! Although I am wondering if there is an ingredient that can substitute vanilla extract?

    • Gemma Stafford on April 27, 2016 at 7:40 am

      Hi Emma,
      Really apart from vanilla bean, and some vanilla flavored products, no! For some recipes this does not matter, as the other flavors are strong, so chocolate cakes can do without. Frosting often relies on this for flavor. There are some tutorials for making your own online too.
      Gemma 🙂

      • Gemma Stafford on April 27, 2016 at 8:05 am

        Hi Emma,
        I now have a recipe for making Vanilla extract online, just added this!
        Gemma 🙂

  15. Blessed b on April 26, 2016 at 9:36 am

    Hey..again…can i know what to use instead of cream cheese plz…these ingredients sound to be hard to find up here ..tx Gemma..Salam

    • Gemma Stafford on April 27, 2016 at 7:42 am

      Hi Blessed,
      Some recipes rely on cream cheese. You can actually make your own, there are tutorials online for this!
      I do understand that dairy ingredients are difficult to find in many places, but many recipes are developed around these things, and there are not always substitutes,
      Gemma 🙂

  16. Angel Wong on April 10, 2016 at 3:23 am

    Hi gemma, can i tweak the flavour of the cookie dough frosting to matcha flavour? What are the substitutions necessary or I can just add in any amount of matcha powder I find suitable to my taste?

    • Gemma Stafford on April 10, 2016 at 3:48 am

      Hi Angel,
      I think you can do exactly that, add the powder until it it right for you,
      Gemma 🙂

  17. Alvin Hoot on April 1, 2016 at 7:45 am

    Hello Gemma!
    I was really excited to make this dessert, since the combination of cookie dough frosting and the fudgy brownie is genius. I do have some questions, is it okay to substitute milk over the whipping cream (Mine went bad the last time I checked) and is it okay to decrease the sugar in the frosting by a couple cups or so? My mom complains that the frosting is always too sweet and she ends up getting cranky – _ – . Us Hong Kongese people usually like to decrease the sugar in recipes, since we don’t like desserts to be too sweet.
    Hope you can help! 🙂

    • Gemma Stafford on April 1, 2016 at 12:00 pm

      Thanks so much for your question. For this recipe you cannot use regular milk. Heavy, whipping or all-purpose cream work best. I have not tried reducing the sugar in the frosting. It will most likely throw the recipe off. For best results, I recommend following the recipe exactly. Hope this helps 🙂

      • Alvin Hoot on April 1, 2016 at 6:37 pm

        Thank you for replying so fast 🙂 I think I will just stick to the recipe.
        Thank you!

        • Gemma Stafford on April 2, 2016 at 7:28 am

          Hi Alvin,
          Happy baking,
          Gemma 🙂

  18. Hina Abbas on March 15, 2016 at 6:07 am

    Hi Gemma! this cake looks delicious and i so want to try it but i only have microwave oven so can you plzzz tell me if this cake can be made in microwave.. and if yes then how much time will it require??

    • Gemma Stafford on March 16, 2016 at 3:10 pm

      Hi Hina,
      Large cake batters cannot be cooked in a microwave. Microwaves tend to cook in spots, so that a small cake will cook as the heat distributes through the cake, a big cake will be cooked only in spots, and perhaps overcooked in others.
      You could try the mug brownie though, just for you of course!
      Gemma 🙂

  19. Sam walker on March 4, 2016 at 10:42 am

    HELP! Im baking this cake right now the outside is burnt COMPLETELEY and the inside is running and sloppy

    • Gemma Stafford on March 5, 2016 at 4:32 pm

      Hi Sam, I think you have a problem with your oven temperature, this should not happen in a regulated oven. Do not know what else it can be,

      • Sam on January 19, 2018 at 7:08 am

        Hi, two years later, I’m replying. This cake actually wasn’t too bad it basically ended as fudge, yum! Although yes it was a disaster. I’m going to bake this again, any tips?

        • Gemma Stafford on January 19, 2018 at 5:54 pm

          It’s a very dense cake Sam because it’s brownie so it can be hard to cut. Make it the day before. It’s good if the brownie is not super fresh when cutting.


  20. Marianna on February 22, 2016 at 7:45 am

    Hi Gemma,
    I recently came across your videos, and they are amazing. Very excited to try out this Brownie Layer Cake. Quick question regarding the ingredients though. I am not the biggest dark chocolate fan (actually a huge white chocolate fan.) Is it possible to substitute the dark chocolate and dark unsweetened cocoa power with regular/standard chocolate? Also contemplating using white chocolate for the ganache as well, although that is up in the air. I know the consistency of white chocolate is not the same. Any suggested brands would be appreciated. Thank you!

    • Gemma Stafford on February 22, 2016 at 1:15 pm

      Thanks so much for your question, Marianna. You can use whichever chocolate you prefer. I like to use higher quality chocolate. Let me know how the white chocolate ganache turns out 🙂

      • Marianna on February 22, 2016 at 1:55 pm

        Thanks Gemma! I will let you know. It looks amazing and I wish I had thought of the idea!

  21. Arunachalam on February 19, 2016 at 4:09 am

    Pls give me a substitute for eggs Gemma ( mam cause I’m only 13 )

  22. Matheus on January 31, 2016 at 8:24 am

    Hi Gemma! I’m from Brazil and I love each one of your recipes, just love how you always put the measures also in grams, cause I never really knew how much a cup of something is in grams! Unfortunatly in this particular recipe you forgot to put the correspondance in grams to 1 1/3 of brown sugar and mini chocolate chips, if you could tell me how much is it, I would be very greatful!
    Thanks, and I love you! Keep the good work 🙂
    PS: I did your pizza dough yesterday and it is amazing! Everyone who ate thought the same thing!

    • Gemma Stafford on February 18, 2016 at 10:58 am

      Thanks for your comment, Matheus. I don’t know off the top of my head right now the grams measurement for the chocolate chips, but the brown sugar will be 250g. Hope this helps 🙂

  23. Roberto on January 15, 2016 at 4:31 pm

    By the way, the frosting was amazing! Congratulations.

    • Gemma Stafford on January 15, 2016 at 6:13 pm

      Hi Roberto,

      I can’t answer this question until at least Sunday because I’m away but i’ll get back to you then when I can check it.
      Delighted you like the frosting 🙂


  24. Roberto on January 15, 2016 at 4:27 pm

    Hi, Gemma! Is the flour measure (in grams) correct? 427g is much more than just 1 3/4 cups. I made this, but it became to hard, and I think it may have been due to my putting too much flour. The equivalent to 1 3/4 cups of flour should be something around 230/250g. Or would it be, in fact, 3 3/4 cups of flour?

    • Gemma Stafford on January 26, 2016 at 12:30 pm

      Thanks for your question, Roberto. How long did you bake your cake for?

      • Roberto on January 27, 2016 at 2:50 pm

        Hi, Gemma! Aproximately one hour. It was still too moisty after your recommended baking time.
        But, although a little dry, it was good, and made a huge sucess. Thanks for the recipe. Next time I think I will use a larger baking pan (my cake was too tall) and reduce the flour to some 300g, instead of 427g. It will be much lighter, I think.

  25. Zunaid on January 8, 2016 at 4:51 am

    I really want to make this brownie cake but I don’t want such a big cake. I would to make half but I don’t know how to split the 7 eggs. Also how long should I leave it in the oven for?

    Thanks Gemma!

    • Gemma Stafford on January 25, 2016 at 2:26 pm

      Thanks for your comment. If you want to half this recipe, you will literally need 3.5 eggs. For the half egg, beat one egg in a bowl and measure out half of it. The baking time will change, so be sure to keep an eye on it. Hope this helps 🙂

  26. Elley on December 10, 2015 at 9:41 pm

    Hi Gemma, I was wondering if there was any way to fix a toughened brownie?


  27. Natalyia on December 7, 2015 at 11:43 am

    hi, i will be trying this soon form my friends birthday, will keep u posted on how it turns out, but im extremely excited

    • Gemma Stafford on December 8, 2015 at 8:25 pm

      Great, let me know how it turns out. I would love to see pictures 🙂

  28. Shira on December 3, 2015 at 5:41 pm

    hi, this looks amazing, I am planning to make it, but in three pans, to avoid the cutting, which looks tricky to me. Any sense of how long to bake the thinner brownie cakes?


    • Gemma Stafford on December 14, 2015 at 9:13 pm

      I haven’t tried that. Be sure to keep an eye on it. Let me know how it turns out 🙂

  29. Eline on October 22, 2015 at 5:15 am

    Hey Gemma!
    I really like your video’s! But i have a problem… I live in the Netherlands so i don’t understand the cups/tbsp thing 😉 Can you give me the frosting recipe in grams?
    (sorry for my bad English:S)

    • Gemma Stafford on October 27, 2015 at 6:33 pm

      Thanks for your comment, Eline. You can find the grams measurements in the ingredient list. Hope this helps 🙂

  30. Aisha Nielsen on October 15, 2015 at 7:12 am

    Wow, what a chocolate cake! I can honestly say that I’ve never had a cake like that before, and I loved it! So delicious like I’ve never imagined. But this is a really big cake, so if your a small bunch, I would recommend doing half of the amounts in the recipe. Thank you so much Gemma, for giving me a experience of a lifetime <3

    • Gemma Stafford on October 15, 2015 at 11:20 am

      Thanks so much, Aisha. Really glad you liked this recipe. It is a pretty big cake 🙂

  31. Marco on September 16, 2015 at 5:58 pm

    Do you have the frosting recipe in grams?

  32. PetraFromHungary on August 28, 2015 at 12:00 am


    Please can you tell me the quantities in gram/mil? I don’t understand, these cups/tpsb how much exactly.

    I really like your recipes, I watch your videos all the time.

    • Gemma Stafford on September 10, 2015 at 12:34 pm

      Thanks for your comment. Next to the ingredient measurements you can find the gram measurements. Hope this helps 🙂

  33. Safiya on August 17, 2015 at 7:08 am

    Hi there! I tried out this recipe twice but it didnt come out as planned…..the first time i baked the brownie, it was perfect, but when i made it for the 2nd time it kind of burnt. Does the baking time change if i bake the brownie in a square tin instead of circle?

    • Gemma Stafford on August 17, 2015 at 1:18 pm

      Yes, different sized pans will change the cooking time. Hope this helps 🙂

  34. Lily on August 4, 2015 at 1:52 am

    Hi Gemma! Can I make the frosting without cream cheese? I’m planning to use the frosting for my homemade oreos! Thanks in advance!

    • Gemma Stafford on August 4, 2015 at 9:05 pm

      Hi Lily,
      If you want to leave out the cream cheese you are better off making a buttercream frosting. I have a recipe for that in my Oreo recipe. I hope that helps. Good luck with your Oreos.:)

  35. Gabby on August 3, 2015 at 4:32 am

    Hi Gemma! This cake looks lovely and delicious!
    i have a small question. Can I make the frosting without cream cheese? Would I need to change the measurements of the ingredients? Thank you!!

    • Gemma Stafford on August 6, 2015 at 3:18 pm

      Thanks for your question, Gabby. You will need the cream cheese for this frosting recipe.

  36. Lynda on August 2, 2015 at 10:44 pm

    Hey Gemma! can this recipe be done as cupcakes? ( Brownie Layer Cake with Cookie Dough Frosting ). Wanted to try to make for a birthday party August 6th.
    Have tried quite a few of your recipes and must share with you that my husband, grandkids and myself love all of them I have made so far. You are without a doubt my favorite.

    • Gemma Stafford on August 7, 2015 at 10:57 am

      Thanks for your comment, Lynda. This recipe will work for cupcakes, but the cooking time will vary. Be sure to keep an eye on them while they are baking. Hope this helps 🙂

      • Lynda Miles on August 11, 2015 at 7:13 am

        Thanks Gemma, I made as cupcakes for the party and they were a huge hit.

        • Gemma Stafford on August 17, 2015 at 11:37 am

          Delighted to hear that, Lynda!

  37. Lisa. W on July 18, 2015 at 4:39 pm

    Once the brownie cake is Cooked & Cooled, do you slice it into 3 layers????

    • Gemma Stafford on July 18, 2015 at 5:07 pm

      yup Lisa, wait until it is totally cooled.

  38. Olivia on July 13, 2015 at 4:24 am

    Hi Gemma,

    I’d like to make your cookie dough frosting but for me 6 cups powdered sugar is too much. Do you think the consistency will change if I only put 3 cups ?

    By the way, I’ve discovered your YT channel about 2 weeks ago and I really love it (I have to try your ice cream recipes).

    Greetings from France.

    • Gemma Stafford on July 15, 2015 at 6:51 pm

      Hi Olivia, I know it sure is a lot of sugar but when you make a buttercream it is always double the amount of sugar to butter.
      If you use less your frosting will take like butter.

      Maybe make 1/2 the frosting because it is a big recipe anyway 🙂

  39. Anushka Saha on July 8, 2015 at 4:22 am

    Thank you very much……..

  40. Anushka Saha on July 7, 2015 at 11:38 pm

    Thank you

  41. Anushka Saha on July 7, 2015 at 10:07 am

    How to make choco chip?

    • Gemma Stafford on July 7, 2015 at 8:47 pm

      you can chop up a good quality chocolate bar if you need to make chips 🙂

  42. Julia on June 29, 2015 at 7:25 pm

    this recipe was delicious but the cake kind of fell apart, my family and i just ate it in kind a pile of brownie and cookie dough frosting. the cookie dough frosting was delicious and tasted just like real cookie dough. i think that i will use the frosting again but not necessarily the cake.

    • Gemma Stafford on July 3, 2015 at 5:41 pm

      Oh no, that’s no good. Did you cut it and use the brownie the same day it was baked? it can be very hard to work with if you use it that day. I made mine the day before

  43. Shifa on June 24, 2015 at 11:27 am

    Is der any alternative for flour ? I’m concerned about the raw flour ! I want to make this cake for a birthday party .

    • Gemma Stafford on June 25, 2015 at 12:52 pm

      It will be fine 🙂

  44. Ishi on June 21, 2015 at 1:12 am

    Hi Gemma!!!! Actually this is my favorite recipe from u!! Hope youll make more!!!!!

    • Gemma Stafford on June 22, 2015 at 3:50 pm

      Delighted to hear you like this. Stay tuned for more! 🙂

  45. Rachel on June 18, 2015 at 8:03 am

    It worked out so well in the end. I baked the 3 cakes separately and it was beautiful. I also served an ice cream bar with toppings from your no machine ice cream recipes. It was an awesome party! Thank you!

    • Gemma Stafford on June 18, 2015 at 4:11 pm

      Hi Rachel! That’s so great to hear. I just love that Brownie Layer Cake. Did you take any photos?

  46. Rachel on June 9, 2015 at 4:57 am

    Sorry, one more question- Can I make the frosting in advance and freeze it? Thanks for always responding.

    • Gemma Stafford on June 9, 2015 at 11:20 pm

      You sure can Rachel. It will actually last totally fine in the fridge for 2 weeks. It’s not sensitive :). When ready to use, take it out and let it sit at room temperature so if will be soft again.

  47. Rachel on June 8, 2015 at 4:10 pm

    Hi Gemma. I tried baking the brownies and then cutting it into 3 layers, but after 90 min. the exterior was so overdone and toasty and the inside was runny. I tried baking it again but it didn’t work out. Would it be better if I baked the batter in 3 separate pans? Or perhaps added a bit of baking soda? I still really want to make it!

    • Gemma Stafford on June 10, 2015 at 3:50 pm

      HI Rachel,

      oh I’m sorry about that. You for sure can bake it in 3 pans and cook for way less time. Did you let the cake set and go cold before cutting it open? do you have any funny temperature problems in your oven?

      We can fix this 🙂

      • Sarah on January 14, 2016 at 6:29 pm

        The 3 pans part, how long do I need to bake them?

        1 hour? 40 or 30 minutes?

        I have made a large spring form pan before but it burn really bad.

        • Gemma Stafford on January 15, 2016 at 5:18 am

          Hi Sarah, I would guess around 30 and then check it. If you did it before and they burned then 30 might be enough. You will be the best judge of your own oven and tins.

          Happy Baking 🙂

  48. Rachel on June 7, 2015 at 11:57 pm

    Making this for my husbands 30th birthday. Will let you know how it comes out!

    • Gemma Stafford on June 8, 2015 at 1:28 pm

      Please do Rachel! good luck 🙂

  49. beeper on May 26, 2015 at 1:19 am

    How much gram is 10 tbsp of butter in the frosting?

    • Gemma Stafford on May 26, 2015 at 12:56 pm

      150g, sorry I just realized it wasn’t written in the recipe. I just fixed it. Good luck with your cake:)

  50. Mayukha on May 26, 2015 at 12:13 am

    Hey Gemma I really crave to make some eggless recipes for brownies as I’m a vegetarian and I don’t eat egg…….so can u post a recipe of how to make eggless fudgy brownies?!

    • Gemma Stafford on May 26, 2015 at 12:59 pm

      I do have a lot of eggless recipes in my mug cake videos that you should check out. There are some chocolate ones that are like brownies 🙂

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