Description
A delightful layered brownie cake topped with edible cookie dough and chocolate frosting.
Ingredients
Scale
- 3/4 cup + 2 tablespoons coconut oil
- 3 cups chocolate (chopped)
- 2 1/4 cups sugar
- 6 large eggs
- 6 tablespoons cocoa powder
- 9 tablespoons cornstarch
- 1 cup butter
- 1 cup light brown sugar
- 1/3 cup sugar
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 2 cups all-purpose flour (heat treated)
- 1 cup chocolate frosting
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 180C/350 and grease 3 8-inch cake pans with cooking spray and set aside.
- In a microwave-safe bowl, add the coconut oil and chocolate and melt in 20-second spurts. Whisk together. Add the sugar, then add the eggs, one at a time. Add the cocoa powder and cornstarch and mix until the batter is smooth.
- Pour the batter into the three cake pans and bake for 23-25 minutes, or until a toothpick comes out clean. Let the brownies cool in the cake pan completely.
- While the brownie cakes cool, make the edible cookie dough.
- In a mixer, cream together the butter with brown sugar and white sugar until combined. Add the vanilla and milk and continue mixing. Slowly add the flour until just combined. Fold through the chocolate chips.
- Once your brownies have cooled, prepare the first brownie layer. Lay a thin layer of chocolate frosting, followed by half the cookie dough. Repeat again and top with the final brownie layer. Top with extra chocolate frosting. Refrigerate for an hour, to firm up.
Notes
- Ensure the all-purpose flour is heat treated to make the cookie dough safe to eat.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg