Three Tier Brownie/Cookie Cake!

Well folks, summer seems to be zooming by with not nearly enough baking going on in my life.  But I did have time to make this interesting concoction while on vacation with my family. My brother’s friends Serena and Anthony came along with us, and it happened to be Serena’s birthday!

Why not make a three tier cake with the layers made out of chocolate chip cookie and brownie you say? My thoughts exactly. I found various sized round pans in the rental house and just sort of cobbled this guy together. I made the same delicious buttercream frosting from the 4th of July cake.

This was pretty deadly. As in delicious, but also overwhelming. I think we all felt a little sick after a whole slice of this. But in my opinion, what better excuse for decadence than birthdays?

Three Tier Brownie Cookie Cake

Using your favorite cookie and brownie recipes, bake three rounds in decreasing size. Once mostly cool, chill in freezer for 15-30 minutes to help remove from pan. Stack layers and decorate!

I used the Nestle Chocolate Chip Cookie recipe and the following brownie recipe (which was excellent!)

Brownie Layer
adapted from Bake or Break

  • 3 & 1/3 cups (20 ounces) semisweet chocolate chips
  • 1 cup unsalted butter
  • 3 ounces unsweetened chocolate, chopped
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup + 1 tablespoon all-purpose flour
  • 1 & 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Preheat oven to 350°. Grease a 9″x 13″ baking pan. Line bottom of pan with parchment paper.

Melt butter, half of the chocolate chips, and usweetened chocolate in a double boiler (or microwave). Let mixture cool to warm.

Whisk sugar, eggs, and vanilla just until mixed. Over-mixing will cause crumbly brownies. Fold in warm chocolate mixture.

Whisk flour, baking powder, baking soda, and salt. Fold dry ingredients into chocolate mixture until just combined. Stir in remaining chocolate chips mixing just until combined.

Pour batter into prepared pan. Spread to an even thickness. Bake 32-36 minutes. The edges will be slightly firm and the center will be soft when they are fully baked. Do not overbake. Cool completely in pan on wire rack.

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