Oreo Brookie Layer Cake
So since announcing that my cookbook is available for preorder Monday, it has been so much fun seeing everyone’s response to the cover and the details I’ve been able to share. The book is officially a top new release in “dessert baking” on Amazon and I have so many of you to thank for that. It’s amazing and has made this a wonderful week for me!
If you entered the giveaway, then you know that to enter you just had to answer a question about what part of the book you are most looking forward to. It has been so much fun reading through those responses. I’d say it’s just about evenly split between all the chapters and I love that so many of you are looking forward to the tutorials. 🙂 Plus, many of you wrote additional notes about how much you’ve enjoyed the blog and the recipes you’ve made and all the sweet words literally brought tears to my eyes. Thank you!! It makes all the hard work worth it to know that so many of you enjoy the things I share.
Many of you also noted that you are big fans of the unusual cake combinations that I come up with, so it couldn’t be more perfect that I had this cake planned to share with you today! It’s hard to say that it’s my craziest, because I’ve had some crazies, but it should be added to the list of the over-the-top awesome cakes here on this blog. 🙂
OREO BROOKIE LAYER CAKE
INGREDIENTS:
CHOCOLATE CHIP COOKIE CAKE
3/4 cup (169g) unsalted butter, room temperature
3/4 cup (108g) brown sugar
1/4 cup (52g) sugar
1 egg
2 tsp vanilla extract
2 cups (260g) all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 1/4 cups semi-sweet chocolate chips
BROWNIE
1/2 cup (112g) unsalted butter
6 oz chopped quality semi sweet chocolate
1 1/4 cups (259g) sugar
1 1/2 tsp vanilla extract
3 large eggs
3/4 cup (98g) flour
2 tbsp natural unsweetened cocoa
1/4 tsp salt
OREO CAKE
1 2/3 cups (217g) all purpose flour
1 cup (207g) sugar
1 1/4 tsp baking powder
1/2 tsp salt
3 egg whites, room temperature
1/2 cup (115g) sour cream, room temperature
1/2 cup (120ml) milk, room temperature
2 tsp vanilla extract
3/4 cup (168g) unsalted butter, melted and slightly cooled
1/2 cup (61g) oreo crumbs
6 Oreos, chopped
CHOCOLATE BUTTERCREAM
1 1/2 cups (336g) butter
1 1/4 cups (237g) shortening
9 3/4 cups (1121g) powdered sugar
2 tsp vanilla extract
1 1/4 cup (123g) natural unsweetened cocoa powder
5-6 tbsp (60-75ml) water/milk
ADDITIONAL
10 Oreos, crushed
4 oz semi sweet chocolate chips
5 tbsp (75ml) heavy whipping cream
Chocolate chip cookies, for decorating
Oreos, for decorating
DIRECTIONS:
TO MAKE THE COOKIE CAKE:
1. Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9 inch cake pan and grease the sides.
2. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
3. Mix in egg and vanilla extract.
4. Combine dry ingredients in a another bowl, then add them to the butter mixture and mix until well combined. Dough will be thick.
5. Stir in chocolate chips.
6. Press the dough evenly into the cake pan.
7. Bake for 21-24 minutes or until the edges are slightly golden. The center will look undercooked, but it will continue cooking and firm up as it cools.
8. Remove from oven and set aside to cool completely in the cake pan. It may still look a little undercooked until completely cool and firm. Once cooled, the center should be firm and it’ll be easier to remove it from the pan without it falling apart.
Full Recipes
If you entered the giveaway, then you know that to enter you just had to answer a question about what part of the book you are most looking forward to. It has been so much fun reading through those responses. I’d say it’s just about evenly split between all the chapters and I love that so many of you are looking forward to the tutorials. 🙂 Plus, many of you wrote additional notes about how much you’ve enjoyed the blog and the recipes you’ve made and all the sweet words literally brought tears to my eyes. Thank you!! It makes all the hard work worth it to know that so many of you enjoy the things I share.
Many of you also noted that you are big fans of the unusual cake combinations that I come up with, so it couldn’t be more perfect that I had this cake planned to share with you today! It’s hard to say that it’s my craziest, because I’ve had some crazies, but it should be added to the list of the over-the-top awesome cakes here on this blog. 🙂
OREO BROOKIE LAYER CAKE
INGREDIENTS:
CHOCOLATE CHIP COOKIE CAKE
3/4 cup (169g) unsalted butter, room temperature
3/4 cup (108g) brown sugar
1/4 cup (52g) sugar
1 egg
2 tsp vanilla extract
2 cups (260g) all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 1/4 cups semi-sweet chocolate chips
BROWNIE
1/2 cup (112g) unsalted butter
6 oz chopped quality semi sweet chocolate
1 1/4 cups (259g) sugar
1 1/2 tsp vanilla extract
3 large eggs
3/4 cup (98g) flour
2 tbsp natural unsweetened cocoa
1/4 tsp salt
OREO CAKE
1 2/3 cups (217g) all purpose flour
1 cup (207g) sugar
1 1/4 tsp baking powder
1/2 tsp salt
3 egg whites, room temperature
1/2 cup (115g) sour cream, room temperature
1/2 cup (120ml) milk, room temperature
2 tsp vanilla extract
3/4 cup (168g) unsalted butter, melted and slightly cooled
1/2 cup (61g) oreo crumbs
6 Oreos, chopped
CHOCOLATE BUTTERCREAM
1 1/2 cups (336g) butter
1 1/4 cups (237g) shortening
9 3/4 cups (1121g) powdered sugar
2 tsp vanilla extract
1 1/4 cup (123g) natural unsweetened cocoa powder
5-6 tbsp (60-75ml) water/milk
ADDITIONAL
10 Oreos, crushed
4 oz semi sweet chocolate chips
5 tbsp (75ml) heavy whipping cream
Chocolate chip cookies, for decorating
Oreos, for decorating
DIRECTIONS:
TO MAKE THE COOKIE CAKE:
1. Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9 inch cake pan and grease the sides.
2. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
3. Mix in egg and vanilla extract.
4. Combine dry ingredients in a another bowl, then add them to the butter mixture and mix until well combined. Dough will be thick.
5. Stir in chocolate chips.
6. Press the dough evenly into the cake pan.
7. Bake for 21-24 minutes or until the edges are slightly golden. The center will look undercooked, but it will continue cooking and firm up as it cools.
8. Remove from oven and set aside to cool completely in the cake pan. It may still look a little undercooked until completely cool and firm. Once cooled, the center should be firm and it’ll be easier to remove it from the pan without it falling apart.
Full Recipes