Brownie Bottom Cookie Dough (Printer-Friendly Version)
Fudgy brownie base, creamy cheesecake, topped with sweet edible cookie dough and chocolate chips.
# Required Ingredients:
→ Brownie Base
01 -
115 grams unsalted butter, melted
02 -
200 grams granulated sugar
03 -
2 large eggs
04 -
5 milliliters vanilla extract
05 -
30 grams unsweetened cocoa powder
06 -
65 grams all-purpose flour
07 -
1.25 milliliters salt
08 -
1.25 milliliters baking powder
→ Cheesecake Layer
09 -
454 grams cream cheese, softened
10 -
100 grams granulated sugar
11 -
2 large eggs
12 -
5 milliliters vanilla extract
13 -
120 grams sour cream
→ Edible Cookie Dough Topping
14 -
115 grams unsalted butter, softened
15 -
100 grams brown sugar
16 -
50 grams granulated sugar
17 -
5 milliliters vanilla extract
18 -
120 grams heat-treated all-purpose flour
19 -
1.25 milliliters salt
20 -
30 milliliters milk
21 -
90 grams mini chocolate chips
→ Garnish (optional)
22 -
Extra chocolate chips
23 -
Chocolate drizzle
24 -
Whipped cream
# Step-by-Step Instructions:
01 -
Preheat oven to 175°C. Grease and line a 23 cm springform pan with parchment paper. In a bowl, whisk melted butter, sugar, eggs, and vanilla until smooth. Sift in cocoa powder, flour, salt, and baking powder, then stir until combined. Pour batter into the pan and spread evenly. Bake for 15 minutes and let cool slightly.
02 -
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until fully incorporated. Pour over the brownie base and spread evenly. Bake for 35-40 minutes until center is just set. Cool for 30 minutes, then refrigerate for at least 4 hours.
03 -
Beat softened butter with brown and granulated sugars until light and fluffy. Mix in vanilla, heat-treated flour, salt, and milk until smooth. Fold in mini chocolate chips.
04 -
Once chilled, spread or crumble the cookie dough topping evenly over the cheesecake. Garnish with extra chocolate chips, chocolate drizzle, or whipped cream if desired. Slice and serve.
# Handy Cooking Tips:
01 -
Heat-treat the flour by microwaving it for 1 minute, stirring every 15 seconds, to ensure it is safe to eat.
02 -
Chill for at least 4 hours before serving to ensure firm layers and clean slicing.