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Brookie Pie {Brownie + Chocolate Chip Cookie}

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 12 slices
Course: Dessert
Cuisine: American

Ingredients

Brownie Layer:
  • 6 6 tablespoons salted butter
  • 1 1 cup semisweet or bittersweet chocolate chips
  • ⅓ ⅓ cup granulated sugar
  • ⅓ ⅓ cup lightly packed brown sugar
  • 2 2 large eggs
  • 1 1 teaspoon vanilla extract
  • ½ ½ cup all-purpose flour
  • 3 3 tablespoons natural unsweetened cocoa powder
  • ¼ ¼ teaspoon salt
  • 1 1 cup chocolate chips (optional)
Chocolate Chip Cookie Layer:
  • 6 6 tablespoons salted butter, softened to room temperature
  • ⅓ ⅓ cup granulated sugar
  • ⅓ ⅓ cup lightly packed brown sugar
  • ½ ½ teaspoon baking soda
  • ¼ ¼ teaspoon salt
  • 1 1 large egg
  • 1 1 teaspoon vanilla extract
  • 1 1 cup + 2 tablespoons (163 g) all-purpose flour
  • 1 1 cup chocolate chips

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Lightly grease a 9.5-inch deep pie plate with cooking spray. Set aside.
  2. 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.
  3. Spread the brownie batter evenly in the prepared pan.
  4. 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.
  5. Scoop the cookie dough in large dollops across the brownie batter. No need to spread or press into an even layer.
  6. 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.
  7. 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

  • Pan Size: a regular 9-inch pie plate will be too small for this recipe (and the batter may overflow in the oven). For an alternative pan size, you can try using 9- or 10-inch springform pan or a 9-inch square baking pan (with at least 2-inch sides).
  • Cookie Layer: if you want a thicker chocolate chip cookie layer (I *think* it will still fit in the 9.5-inch pie plate), use the following: 8 tablespoons butter, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon baking soda, 1/4 teaspoon salt, 1 large egg, 1 teaspoon vanilla, 1 1/2 cups all-purpose flour, 1 cup chocolate chips.

Nutrition Information

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%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories

% 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.