This easy brookie pie is the perfect mashup of rich, decadent brownies and soft and chewy chocolate chip cookies! It’s easy and so very delicious!
Well, hello there, brookie pie. Aren’t you a sight for sore eyes?
I don’t know about you, but it’s already been a year (even though it’s only March), and I’m not going to argue against amazingly easy desserts that taste better than anything I’ve ever had at a restaurant.
Bring them all on. Or rather, bring them all to my house. I’ll take them. (I’m also not turning away plain ol’ bags of chocolate chips at this point either.)
This brookie pie is crazy easy. And crazy delicious.
Brookie Pie
There are no secrets here. No complicated recipes, and no fussy ingredients.
Just decadent, rich brownie batter + soft and chewy chocolate chip cookie dough.
Both of the recipes are one bowl wonders, and they both come together really fast.
Pie Plate Size (and Alternatives)
This easy brookie pie recipe calls for a 9.5-inch deep pie plate. The batter will probably overflow if you use a regular 9-inch pie plate.
Actually, I know it will, because I tried it, and you don’t want to have to clean up that kind of mess in your oven. Trust me.
If you don’t have this size of pie plate, you can try using a springform pan or a 9-inch square baking pan (for more of a brookie bar vibe).
Ratio of Brownies to Cookies
While the two recipes look very similar in ingredient quantities, when baked, the brownie layer is slightly thicker than the chocolate chip cookie dough layer.
I deliberately created the recipe this way, because…hello, BROWNIES.
And also, the more substantial brownie base carries the weight of the cookie dough without either of the layers drying out (in fact, as any good world citizen knows, brownies are waaaay better slightly underbaked).
The Best of Both Worlds
There is a lot to love about this brookie pie.
It’s the perfect easy to dessert to serve for just about anything.
Weekday “snack” or splurgy weekend dessert. Potluck offering or perfect take-in treat to a neighbor or friend.
And it’s customizable, too. Use M&M’s in the cookie dough! Or flavored chocolate chips. Maybe try mint extract in the brownies? Yum.
While this pie is super yummy served at room temperature, I highly recommend slicing it up slightly warm (or straight out of the oven warm and gooey).
And please, for all that is good and holy, don’t even think about not including a huge scoop of ice cream.
I am a fan of many, many desserts, but I think this easy brookie pie ranks right up in the top five (or ten). It’s the whole package, and it involves a righteously substantial amount of chocolate.
Brookie pie for the win! I hope you love it as much as we do.
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Yield:
8-10 servings
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
1 hour
Ingredients
Brownie Layer:
- 6 tablespoons (3 ounces) butter (I use salted)
- 1 cup (6 ounces) semisweet or bittersweet chocolate chips
- 1/3 cup (2.5 ounces) granulated sugar
- 1/3 cup (2.5 ounces) lightly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (2.5 ounces) all-purpose flour
- 3 tablespoons natural, unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup (6 ounces) chocolate chips (optional)
Chocolate Chip Cookie Layer:
- 6 tablespoons (3 ounces) butter, softened to room temperature
- 1/3 cup (2.5 ounces) granulated sugar
- 1/3 cup (2.5 ounces) lightly packed brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons (5.75 ounces) all-purpose flour
- 1 cup (6 ounces) 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.
- 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).
Recommended Products
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Recipe Source: from Mel’s Kitchen Cafe
