Brookie’s Cake is the perfect combination of a dense, chocolatey, deliciously fudgy brownie, topped with an incredibly giant, chewy chocolate chip cookie. The contrast between the two textures and flavors is truly heavenly.
The best part about this recipe is that it’s incredibly easy to make, and once you have all the ingredients ready, it comes together in no time. Simply prepare the brownie batter, pour it into a cake pan, then prepare the chocolate chip cookie dough and spoon it on top. Pop it in the oven and let the magic happen!
Once the Brookie Pie is baked to perfection, it’s best served warm with a generous scoop of your favorite ice cream. The combination of the warm, gooey pie with the cold, creamy ice cream is simply divine. It’s the perfect dessert to serve at a dinner party or special occasion, and it’s sure to impress your guests.
Brookie Cake Recipe
Dish: Dessert
Cuisine: American
Keyword: brookie, brookie cake
Servings: 10 servings
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour 20 minutes
Ingredients
-> For Brownie
| Ingredient | Quantity |
|---|---|
| Semi‑sweet chocolate (55%‑70%) for melting | 90 g |
| Unsalted butter | ¾ cup (170 g) |
| Instant espresso powder | 1 tsp (3 g) |
| Sugar | 1 cup (200 g) |
| Eggs | 3 |
| Vanilla extract | 1 tsp (5 g) |
| Dark cocoa powder | 1 tbsp (8 g) |
| Salt | ½ tsp (3 g) |
| Flour | ¾ cup (95 g) |
| Semi‑sweet chocolate (55%‑70%), chips or pieces | 90 g |
-> Chocolate Chip Cookie Dough
| Ingredient | Quantity |
|---|---|
| Flour | 1 ⅛ cup (140 g) |
| Baking soda | ½ tsp (3 g) |
| Cornstarch | 1 tsp (3 g) |
| Salt | ½ tsp (3 g) |
| Unsalted butter, room temperature | ⅓ cup (80 g) |
| Brown sugar | ⅓ cup (70 g) |
| Sugar | 2 tbsp (30 g) |
| Large egg | 1 |
| Vanilla extract | 1 tsp (5 g) |
| Semisweet chocolate pieces or chips (55%‑70% cocoa) | ⅔ cup (100 g) |
| Extra chocolate chips for the coating | as needed |
Step‑by‑step Preparation
- First, prepare the brownie. Preheat oven to 350°F (180°C). Butter the sides and bottom of an 8‑inch (20 cm) springform pan. Line the pan with parchment paper.
- Melt the chocolate and butter in a medium bowl over a double boiler, stirring occasionally, until smooth. Add the instant coffee powder. Remove the saucepan from the heat but keep the bowl over the water and add the sugar, then remove the bowl from the saucepan.
- Incorporate the eggs one at a time into the mixture and beat until well combined. Add the vanilla extract, then add the flour, salt, and cocoa powder and mix well. Fold in the chocolate chips or chunks.
- Pour the batter into the prepared pan and set aside until you prepare the chocolate chip cookie dough.
- Prepare the chocolate chip cookie dough. In a medium‑sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
- In a large bowl, mix the butter with both sugars until creamy.
- Add the egg, then add the vanilla extract. Mix until just combined.
- With the mixer on low speed, incorporate the flour mixture.
- Add the chocolate chips or pieces.
- Spread the dough over the brownie mixture.
- Bake for approximately 50‑60 minutes until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.
- While baking, cover with aluminum foil if the top is browning too quickly.
- Let cool for at least 30 minutes before serving.
- Enjoy slightly warm with a generous scoop of ice cream and melted chocolate.
- Keep leftovers covered at room temperature for up to 5 days.
Nutrition Fact Table
| Nutrient | Amount per serving (1 serving out of 10) |
|---|---|
| Calories | 543 kcal |
| Carbohydrates | 66.5 g |
| Protein | 6.2 g |
| Fat | 30.8 g |
| Saturated fat | 18.5 g |
| Cholesterol | 119 mg |
| Sugar | 45.4 g |