Thick, Chewy, and Melt-in-Your-Mouth Goodness.
Bring the bakery experience home with this incredible dessert. Combining the classic chewiness of a brown-sugar cookie dough with the thick profile of a cake, it is finished with beautiful chocolate buttercream swirls and colorful sprinkles.
Prep and Preheat
Preheat your oven to 350°F (177°C) and thoroughly grease a 9-inch round cake pan or pie dish with nonstick cooking spray.
Cream Butter and Sugar In a large bowl, beat the 3/4 cup of softened butter and packed brown sugar together on medium speed for 3 minutes until the mixture looks light and fluffy.
Combine Wet Ingredients Add the whole egg, extra egg yolk, and vanilla extract to the creamed mixture, then beat on medium-high speed until completely smooth and combined.
Mix Dry Ingredients and Combine Whisk the flour, cornstarch, baking soda, and salt together in a separate bowl, then slowly mix into the wet ingredients on low speed until a thick dough forms.
Fold Chocolate and Bake Fold in the chocolate chips by hand, press the dough evenly into the prepared pan, and bake for 22 to 26 minutes until the edges turn a golden brown.
Cool and Decorate Let the cake cool completely in the pan on a wire rack before whipping the frosting ingredients together to pipe decorative swirls and add sprinkles around the edge.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
