That’s right. A freaking CAKE.
So this cake is kinda sorta ridiculous in the best way possible. Two brownie layers sandwiched around chocolate chip cookie dough, and covered in chocolate ganache and chocolate chips. Heaven help us all.
I feel kind of silly talking about ridiculous cakes after everything that’s happened in the last couple of days. Outrageously gooey cakes just seem so trivial, you know?
There is so much I want to say and even more that I want to do, but my hands are tied. But what I will say – without making a political mess out of all of this – is that we need more love and compassion in this world. Desperately. Between our next-door neighbors and our far-away neighbors. Between humans and animals. Between us and the climate. Sometimes I feel like we as humans just like to destroy everything in our paths, but that’s clearly not successful for us. If we all just stopped, took a deep breath and refocused our hateful energies into positive ones, the world would be a happier, safer place.
But because we’re human, this won’t happen. And so for that reason, I want to say I’m sorry to the people of Orlando who experienced such horror and tragedy recently. I’m sorry that you couldn’t feel safe in your own community. I’m sorry that you were let down. I’m sorry that a great deal of you lost your lives, your friends, your sons & daughters, boyfriends & girlfriends, brothers & sisters, and beloved members of your tight-knit community. I’m sorry, and I’m sending every sugary, positive thought your way.
On a lighter note, I feel like anyone & everyone will enjoy this cake. What’s not to love? It’s fabulous in the best way possible, and it’s surprisingly simple to make, too!
So to begin this mishegas, you’ll want to whip up two boxes of your favorite brownie mix. Whatever brand you’re loyal to, or whatever’s on sale – doesn’t matter. You could even use your own homemade recipe, as long as it produces really fudgy – not cakey – brownies. Whip up those batters and distribute ’em among two well-greased and parchment-lined springform pans.
NOW. I am gonna go ahead and say it, but the springform pans are kinda essential to this recipe. You could absolutely try lining and greasing a regular 9″ round cake pan, but I found that brownies are tackier and have more of a crusty edge to them than cakes, which makes them SO much easier to remove from a springform pan than a regular one. If I were you, I’d experiment with one box of brownie mix in a 9″ round cake pan and see if it works. If so, proceed! If not, ask your neighbor if she has a springform pan (or 2!) you can borrow.
Bake up those brownies and let them cool. Then release them from the springform pans and place one of the brownie cakes onto a cake stand or plate. Top it with egg-free chocolate chip cookie dough – good ol’ fashioned, straight-forward, no-funny-business cookie dough. Once that’s all spread on, top it with the other brownie cake half.
And then comes the truly outrageous part.
My Chocolate Chip Cookie Dough Brownie Bombs are coated in rich milk chocolate and sprinkled with mini chocolate chips, but this cake is topped with a gooey, silky smooth chocolate ganache which takes the cake from a little earthling to out of this world goodliness. And yeah, ‘goodliness’ is now a new word. Use it.
The only thing I recommend you do? Don’t blame me when you eat the whole thing.
Chocolate Chip Cookie Dough Brownie Bomb Cake
- FOR BROWNIES:
- 2 boxes fudge brownie mix plus ingredients on back of packages
- FOR COOKIE DOUGH:
- 1 cup (2 sticks) butter softened to room temperature
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1/4 cup heavy cream or milk
- 1 Tbsp vanilla extract
- 1 tsp salt
- 2 cups all-purpose flour
- 1½ cups semi-sweet chocolate chips
- FOR GANACHE & TOPPING:
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1 cup miniature chocolate chips
- Preheat oven to 350 degrees F. Liberally grease two 9" springform pans with cooking spray. Place a parchment circle in the bottom of each pan, and spray that with more cooking spray. Seriously, you cannot use enough cooking spray here! Set aside.
- In two large bowls, prepare each box of brownie mix according to package directions. Pour each bowl of batter into each springform pan. Bake for approximately 30-35 minutes or until a toothpick inserted near the center comes out with clean or moist, not wet, crumbs. Cool completely before releasing the outer rim of the pan.
- Once brownie "cake" layers have cooled, make your cookie dough. In the bowl of a stand mixer, beat together the butter, brown sugar and sugar until combined, about 1 minute. Add in the heavy cream and vanilla, beating well. Lastly, add in the flour and beat until combined. Fold in the semi-sweet chocolate chips.
- Place one brownie "cake" layer upside down onto a cake stand or serving plate. Spread the cookie dough in a thick, even layer on the brownie layer. Top with the second brownie layer, right side up.
- In a medium microwaveable bowl, add in the 1 cup of semi-sweet chocolate chips and the heavy cream. Microwave on HIGH power for about 30 seconds. Stir until smooth and glossy. Pour the ganache over the top of the cake and let it drip down the sides. Sprinkle with the miniature chocolate chips. Store covered in the fridge for 3 days or at room temperature, covered, for about 1 day.
I promise that while the recipe is long, it’s actually quite simple! This cake is such a stand-out dessert that’s sure to make a great impression!
Have a super sweet day!
Love my Brownie Bombs? Be sure to check out some other bomb-diggity sweets!
No Bake Cookie Dough Brownie Bombs
Oh. My. Gosh. Next item on my “to bake” list. Looks absolutely fantastic!
Thanks Annette! I hope you love it! Can’t wait to see it on IG 🙂
Marina @ A Dancer's Live-It says
This cake looks like the BOMB.COM!! Thank you for sharing!
Woohoo! Thanks Marina!
Stephanie | Worth Whisking says
I don’t think this cake is ridiculous at all! Amazing. Wonderful. The stuff dreams are made of. But not ridiculous! Love this!
Thanks Stephanie! xoxo!
Kayle (The Cooking Actress) says
yes. love-we needs lots lots more of it <3
and this cake. One of my FAVORITE creations that you've made! SOOO GOOD
Eek, thanks Kayle! It’s one of my favorites, too 🙂
I am going to make this for our anniversary next month. It looks fantastic!
I have a question please. For the brownie mix- do you need to use a box of mix for an eight or nine inch square pan or a family sized mix that is made in a 13x 9 inch pan? Thank you!
Hi Sherry! I use the family size box (that bakes in a 13×9″ pan). This ensures the brownies are the perfect thickness and will wrap around the brownie the best.
Thanks so much! I wish Griardelli made family sized boxes of brownie mix. I will pick another brand for this recipe. 🙂
I made this yesterday-wow, is it delicious, and way too tempting to keep in the house! I sent three
huge slices home with my son’s girlfriend. Thank you for your wonderful recipes.
So glad you loved it, Sherry!
Hi just a question done we require to bake the cookie dough as it will be uncooked in between layers of brownies
Hi Payal, no, the cookie dough is supposed to be eaten as is.
Sorry it’s don’t not done
Ayesha W says
Hw can we make fudge brownies instead of using brownie mix box? Cuz i dnt think its available here in Sri Lanka
Yes, Ayesha, that will work!
Jean Profitt says
How far in advance have you made this dessert? My son’s birthday is Christmas Day, and I would like to make it the Thursday or Friday prior to his birthday on Sunday.
Hi Jean, I would recommend if you’re making it to make it on Friday or Saturday. Just keep it covered in the fridge.
Alisa Ewert says
This is the perfect one for upcoming sunday :). Thank you Admin
Could u make it as a bar instead of a cake?
Yes, something similar would be my Best Ever Brookies! Search those 🙂
Is it best to keep in frig for no more than 3 days? Can this cake be frozen after 3 days? Thanks in advance!
Hi Terry, I wouldn’t keep it longer than 3 days due to the fact that it’d dry out.