Brookie Pie {Brownie + Chocolate Chip Cookie}
User Reviews
4.8
Brookie Pie {Brownie + Chocolate Chip Cookie}
Description
Brookie Pie {Brownie + Chocolate Chip Cookie} starts with a fudgy brownie base made by melting butter and semisweet chocolate, then mixing with sugars, eggs, vanilla, flour, cocoa powder, and optional chocolate chips. This batter is spread evenly in a greased deep pie pan. The cookie layer consists of softened butter creamed with both brown and granulated sugars, then combined with baking soda, salt, egg, vanilla, flour, and chocolate chips until just mixed. This cookie dough layer is added on top of the brownie base. The pie is baked at 350°F until set, combining the dense, rich flavor of brownie with the chewy sweetness of a chocolate chip cookie on top.
The pie plate should be about 9.5 inches in diameter and deep enough to contain both batters without overflowing. If desired, a springform or square baking pan with adequate depth can be used. The brownie and cookie layers each have distinct textures that hold together well when baked together. Serving Brookie Pie warm or at room temperature highlights the contrast between the fudgy bottom and the softer chocolate chip cookie top.
For a thicker cookie layer that still fits in a 9.5-inch pan, increasing butter and sugars proportionally is suggested. Adjusting pan size or using springform pans offers flexibility for baking this combined dessert. This treat is ideal for sharing where both brownie and cookie flavors are desired in a single dish.
Ingredients
Brownie Layer:
- 6 tablespoons butter salted
- 1 cup semisweet chocolate chips or bittersweet chocolate chips
- ⅓ cup granulated sugar
- ⅓ cup brown sugar lightly packed
- 2 egg large
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder natural
- ¼ teaspoon salt
- 1 cup chocolate chips optional
Chocolate Chip Cookie Layer:
- 6 tablespoons butter salted, softened to room temperature
- ⅓ cup granulated sugar
- ⅓ cup brown sugar lightly packed
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg large
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour 2 tablespoons, 163g
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9.5-inch deep pie plate with cooking spray. Set aside.
- For the brownie layer: in a medium microwave-safe bowl, add the butter and 1 cup chocolate chips. Cook for 45-second intervals, stirring in between, until melted and smooth. Don't over heat. Add the granulated sugar and brown sugar and mix until combined. Add the eggs and vanilla, and mix until well-combined. Stir in the flour, cocoa powder, salt, and chocolate chips (if using), and mix until no dry streaks remain.
- Spread the brownie batter evenly in the prepared pan.
- For the chocolate chip cookie layer: in a medium bowl of stand mixer fitted with the paddle attachment (or in a regular bowl using an handheld electric mixer), add the butter, granulated sugar, brown sugar, baking soda, and salt and mix until light and creamy, 1-2 minutes. Add the egg and vanilla, and mix until well-combined, another minute or so. Stir in the flour and chocolate chips until no dry streaks remain.
- Scoop the cookie dough in large dollops across the brownie batter. No need to spread or press into an even layer.
- Bake for 25-35 minutes until cookie dough is golden and center is soft but set (a toothpick will probably come out with sticky brownie batter). Tent the top of the pie loosely with foil after 20 minutes or so if the cookie dough is starting to brown too quickly. EDIT: some readers have reported back that they needed to add 10-15 minutes to the baking time for the brownie layer to bake through (a lot depends on the type of pan being used and oven temperature). If adding time, be sure to tent the pie with foil so the cookie layer doesn't brown too much.
- Remove from the oven and serve immediately for a warm and gooey pie, or let the pie cool and serve at room temperature or slightly warm with ice cream.
Notes
- Use a 9.5-inch deep pie plate or similarly sized springform or square pan to avoid overflow during baking.
- For a thicker cookie topping, increase the butter and sugar in the cookie layer as suggested without exceeding pan capacity.
- Spread brownie batter evenly before adding cookie dough to ensure even baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 490kcal | 25% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 61mg | 20% |
| Sodium | 285mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 40g | 80% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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