Brownie Cookie Scoop Cake
Brownie Cookie Scoop Cake
Ingredients
For the Brownie Layer
- 100 g butter, melted
- 2 large eggs
- 150 g granulated sugar
- 1 teaspoon vanilla extract
- 50 g all-purpose flour
- 30 g cocoa powder
- 1/4 teaspoon salt
- 100 g chocolate chips
For the Cookie Layer
- 100 g butter, softened
- 50 g granulated sugar
- 80 g brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 150 g all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 100 g chocolate chips
For Serving
- as needed ice cream, flavor of choice
Instructions
- 1
Preheat your oven to 170°C (338°F). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang on the sides to easily lift out the cake later.
⏱️ 5 min•🌡️ 170
- 2
For the brownie layer: Melt 100g of butter. In a medium bowl, combine 2 large eggs and 150g of granulated sugar. Whisk thoroughly until the mixture is well combined and slightly frothy.
⏱️ 5 min
- 3
Add the melted butter and 1 teaspoon of vanilla extract to the egg and sugar mixture. Mix until well incorporated.
⏱️ 2 min
- 4
Sift in 50g of all-purpose flour, 30g of cocoa powder, and 1/4 teaspoon of salt into the wet ingredients. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
⏱️ 3 min
- 5
Stir in 100g of chocolate chips into the brownie batter.
⏱️ 1 min
- 6
Pour the brownie batter into the prepared baking pan and spread it evenly.
⏱️ 1 min
- 7
Bake the brownie layer in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter.
⏱️ 25 min•🌡️ 170
- 8
Remove the brownie layer from the oven and let it cool completely in the pan. This is crucial before adding the cookie dough.
⏱️ 60 min
- 9
For the cookie layer: In a separate large bowl, cream together 100g of softened butter, 50g of granulated sugar, and 80g of brown sugar until the mixture is light and fluffy.
⏱️ 5 min
- 10
Add 1 large egg and 1 teaspoon of vanilla extract to the creamed butter and sugars. Mix until just combined.
⏱️ 2 min
- 11
Sift in 150g of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Mix until the dry ingredients are just incorporated into the wet mixture. Be careful not to overmix.
⏱️ 3 min
- 12
Stir in 100g of chocolate chips into the cookie dough.
⏱️ 1 min
- 13
Using an ice cream scoop, scoop large portions of the cookie dough and place them evenly on top of the cooled brownie layer in the baking pan. You don't need to flatten them; they will spread slightly during baking.
⏱️ 5 min
- 14
Bake in the preheated oven at 170°C (338°F) for 20-25 minutes, or until the cookie portions are golden brown and set. The edges should be firm, and the centers might still be slightly soft.
⏱️ 25 min•🌡️ 170
- 15
Once baked, remove the brownie cookie scoop cake from the oven and let it cool slightly in the pan for about 10-15 minutes before serving.
⏱️ 15 min
- 16
Serve the warm brownie cookie scoop cake with generous scoops of your favorite ice cream.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Brownie Cookie Scoop Cake
For the Brownie Layer
- 100 g butter, melted
- 2 large eggs
- 150 g granulated sugar
- 1 teaspoon vanilla extract
- 50 g all-purpose flour
- 30 g cocoa powder
- 1/4 teaspoon salt
- 100 g chocolate chips
For the Cookie Layer
- 100 g butter, softened
- 50 g granulated sugar
- 80 g brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 150 g all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 100 g chocolate chips
For Serving
- as needed ice cream, flavor of choice
Instructions
- 1
Preheat your oven to 170°C (338°F). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang on the sides to easily lift out the cake later.
⏱️ 5 min•🌡️ 170 - 2
For the brownie layer: Melt 100g of butter. In a medium bowl, combine 2 large eggs and 150g of granulated sugar. Whisk thoroughly until the mixture is well combined and slightly frothy.
⏱️ 5 min - 3
Add the melted butter and 1 teaspoon of vanilla extract to the egg and sugar mixture. Mix until well incorporated.
⏱️ 2 min - 4
Sift in 50g of all-purpose flour, 30g of cocoa powder, and 1/4 teaspoon of salt into the wet ingredients. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
⏱️ 3 min - 5
Stir in 100g of chocolate chips into the brownie batter.
⏱️ 1 min - 6
Pour the brownie batter into the prepared baking pan and spread it evenly.
⏱️ 1 min - 7
Bake the brownie layer in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter.
⏱️ 25 min•🌡️ 170 - 8
Remove the brownie layer from the oven and let it cool completely in the pan. This is crucial before adding the cookie dough.
⏱️ 60 min - 9
For the cookie layer: In a separate large bowl, cream together 100g of softened butter, 50g of granulated sugar, and 80g of brown sugar until the mixture is light and fluffy.
⏱️ 5 min - 10
Add 1 large egg and 1 teaspoon of vanilla extract to the creamed butter and sugars. Mix until just combined.
⏱️ 2 min - 11
Sift in 150g of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Mix until the dry ingredients are just incorporated into the wet mixture. Be careful not to overmix.
⏱️ 3 min - 12
Stir in 100g of chocolate chips into the cookie dough.
⏱️ 1 min - 13
Using an ice cream scoop, scoop large portions of the cookie dough and place them evenly on top of the cooled brownie layer in the baking pan. You don't need to flatten them; they will spread slightly during baking.
⏱️ 5 min - 14
Bake in the preheated oven at 170°C (338°F) for 20-25 minutes, or until the cookie portions are golden brown and set. The edges should be firm, and the centers might still be slightly soft.
⏱️ 25 min•🌡️ 170 - 15
Once baked, remove the brownie cookie scoop cake from the oven and let it cool slightly in the pan for about 10-15 minutes before serving.
⏱️ 15 min - 16
Serve the warm brownie cookie scoop cake with generous scoops of your favorite ice cream.
⏱️ 1 min