More Great Recipes: Cake

Slutty Brownie Cookie Cake


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Member since 2015

Serves 15 | Prep Time 15 minutes | Cook Time 50 minutes

Ingredients

For the chocolate chip cookie layer:
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup + 2 tbsp light brown sugar
1 large eggs
1/2 tbsp vanilla extract
1-1/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cups semisweet chocolate chips
16 Oreo's + more

For the brownie layer:
1 box brownie mix

For the decoration:
1/2 cup unsalted butter, at room temperature
3 oz cream cheese
3 cups confectioner's sugar
2 tbsp milk
Oreo crumbs


For the chocolate chip cookie layer:


Preheat the oven to 350 degrees. Liberally spray a 9" round cake pan with non-stick spray. Set aside.



In the bowl of an electric mixer, beat together the butter and both sugars on medium high speed until light and fluffy, about 2-3 minutes. Add the eggs and vanilla and beat well, scraping down the sides of the bowl as necessary.



In a medium bowl, whisk together the flour, baking soda, and salt. With the mixer on low speed, slowly add the flour and mix until just incorporated. Add the chocolate chips and mix in by hand with a rubber spatula. Transfer cookie dough to prepared pan and press evenly to cover the entire bottom. Top with a layer of Oreos.




For the brownie layer:


Prepare brownie batter according to the package's instructions (or you own homemade recipe) and spread batter evenly on top of the Oreos. Depending on your box or recipe you may have extra, but fill up the pan only until there's about 1/4" of pan left above the brownie batter. The cake will rise as it bakes, and it may puff up beyond the pan a bit, but then deflate later so don't worry.



Place the pan in the oven and bake for about 30-35 minutes, or until a cake tester comes out clean. Allow the cake to cool in the pan for 20-30 minutes, then use an offset spatula to gently release the cake from the sides of the pan. Invert cake onto a wire rack to cool completely.




For the decoration:


To make the buttercream topping, beat the butter in the bowl of an electric mixer on medium-high speed until light and fluffy, about 2-3 minutes. Add the cream cheese and continue beating until smooth. Reduce the speed to low and add the powdered sugar. Add the milk, then gradually increase the speed back to medium-high and beat for another 2 minutes. Transfer frosting to a piping bag fitted with a large star tip.



If you want to have an exposed edge like I did, you'll have to use a sharp paring knife to cut off the "crust" of the cake. Otherwise the cookie and brownie batter covers everything up on the edges. Once you've trimmed the cake, spread a thin layer of frosting over the top of the cake and sprinkle on the crushed Oreos. Pipe a border of buttercream along the edge. Store in the fridge, and take it out about 20 minutes before serving to soften up a bit.


Pairs Well With


Notes

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