CHOCOLATE COOKIE BROWNIE CAKE
For the Brownie Cake:
250 gm dark chocolate
50gm fine sugar
150 grams butter
1 sachet of vanilla sugar
60gm sifted flour
pinch of salt
For the Cookie Dough Layer:
1/2 cup butter, softened
1/4 cup granulated sugar
1/2 cup brown sugar, packed
2 tsp vanilla extract
1 cup all-purpose flour
A pinch of salt
1 cup chocolate chips
Start by preheating your oven to 180°C (350°F). Grease and line a round cake tin with parchment paper.
In a microwave-safe bowl, combine the dark chocolate and butter. Microwave in 30-second intervals, stirring each time, until the chocolate and butter are completely melted and smooth.
Add the fine sugar and vanilla sugar to the melted chocolate mixture. Stir well until the sugars are fully incorporated.
Next, add the sifted flour to the mixture. Stir until the flour is well combined.
In a separate bowl, crack the eggs and beat them lightly. Then, add the beaten eggs to the chocolate mixture and mix until the batter is smooth.
Finally, add a pinch of salt to the batter and stir it in.
🍪 For the cookie dough layer: In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Add in the vanilla extract. Gradually mix in the flour and a pinch of salt until just combined. Fold in the chocolate chips.
Pour half of the brownie cake batter into the prepared cake tin. Spread the cookie dough layer evenly over the batter. Then, pour the remaining brownie batter on top.
Bake in the preheated oven for about 25-30 minutes or until the edges are set but the center is still slightly gooey. The exact baking time may vary, so keep an eye on it.
Once baked, remove the cake from the oven and let it cool in the tin for a while before transferring it to a wire rack to cool completely.
Top it with chocolate ganache or melted chocolate with choco chips.