Brookie Pie

If you can't choose between chocolate chip cookies or brownies, have both in this brookie pie! Recipe on sallysbakingaddiction.com

Sticking to pie goals! Earlier this summer, I vowed to bake and share more pie recipes than I ever have before. We’re pretty solid so far and I’d say my favorite is the apple slab pie. (Though is there really competition when apple pie’s on the line? C’mon.) Hoping you’ve been baking pies right along with me!

If you haven’t made a pie yet this summer, let me try to persuade you. What you see here is half chocolate chip cookie, half brownie. Cookies + brownies = brookies. All homemade, all deep dish style. All ridiculously decadent.

Hmm. I feel like I’m REALLY going to have to sell this one…

If you can't choose between chocolate chip cookies or brownies, have both in this brookie pie! Recipe on sallysbakingaddiction.com

Sense the sarcasm?

Truth is, I made this brookie pie when our friends visited to see the new house the other week. I figure nothing says welcome quite like fresh-baked chocolate chip cookies or brownies. And there’s certainly nothing better than the two of them together as a big fat slice o’ pie. It’s like fudge brownie cookie bars in pie form. Only without the peanut butter cups stuffed insid… ugh rats!! I should’ve stuffed this brookie pie with peanut butter cups!! Ok, that’ll be brookie pie #2 once I work off all the calories from brookie pie #1. Soooo, 2018.

Chocolate chip cookie dough on sallysbakingaddiction.com

The method is simple. Prepare the chocolate chip cookie dough, press into a pie dish, make the chewy fudgy brownies, and pour on top. I decided to put the chocolate chip cookie on the bottom so it acts like a crust, enveloping the more delicate brownie batter inside. The cookie dough doesn’t need to chill and the brownie batter doesn’t even require a mixer. Grab a friend to help and you’ll have both prepared in under 10 minutes.

The Most Important Part!

As you can see, this is a pretty tall pie. Having said that, make sure you use a deep-dish pie pan. The brookie pie will overflow over the edges if not. Here are the two deep-dish pie pans I own: I used this one for today’s pie and this is my other super deep-dish pie pan. (I love that last one! Pictured here in brown.) As an alternative, you can bake the pie in a springform pan since they have perfectly tall sides.

How to make brookie pie on sallysbakingaddiction.com

If you can't choose between chocolate chip cookies or brownies, have both in this brookie pie! Recipe on sallysbakingaddiction.com

Since the pie is deep-dish style, it will take quite awhile in the oven. At least 50 minutes and even up to an hour. Don’t get nervous if it’s still not baked through after an hour. Ovens vary, temperatures go up and down, and you may be using ceramic or metal or glass pans– all of this makes a difference. The brookie pie will be done when a toothpick inserted in the very center of the pie comes out *mostly* clean with just a couple moist (not wet!) brownie crumbs.

The hardest part is waiting for the massive pie to fully cool, but that’s where you can cheat a little. I served it slightly warm with melted chocolate drizzled on top– only giving it about 30 minutes before I began slicing. So you’re in luck if patience isn’t in your vocabulary.

Have I convinced you yet? In case I haven’t: this pie is a mountain of chocolate. The cookie crust is soft and buttery with chewy edges. The brownie is pleasantly dense and fudgy with intense chocolate flavor. With cold chocolate peanut butter cup ice cream melting down the warm sides, we all, practically in unison, crowned this the most indulgent pie of the summer.

If you can't choose between chocolate chip cookies or brownies, have both in this brookie pie! Recipe on sallysbakingaddiction.com

Even if you can’t choose between chocolate chip cookies or brownies, I’m 150% positive that you’ll have no trouble deciding on brookie pie for dessert. 🙂

Brookie Pie

It looks like a ton of ingredients, but they're mostly the same between both layers. See the make-ahead tip for getting started early!

Ingredients:

Cookie Layer

  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 and 1/4 cups (225g) semi-sweet chocolate chips

Brownie Layer

  • 1/2 cup (1 stick or 115g) unsalted butter
  • 8 ounces (228g) coarsely chopped quality semi-sweet chocolate1
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup + 2 Tablespoons (80g) all-purpose flour (spoon & leveled)
  • 2 Tablespoons (11g) unsweetened cocoa powder
  • 1/4 teaspoon salt

Directions:

  1. Preheat oven to 350°F (177°C). Grease a deep-dish pie pan or use nonstick cooking spray. Set aside.
  2. Make the cookie layer: whisk the flour, cornstarch, baking soda, and salt together until combined. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 2 minutes on high speed until completely smooth and creamy. Add the brown sugar and granulated sugar, then beat on medium high speed until fluffy and light in color. Beat in the egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed. On low speed, slowly mix the dry ingredients into the wet ingredients until combined then beat in the chocolate chips. The cookie dough will be thick. Press evenly into the prepared pie pan.
  3. Make the brownie layer: Melt the butter and chopped chocolate together in a heat-proof bowl in the microwave for 1 and 1/2 minutes. Remove and stir until all the chocolate is melted. Reheat for 20 more seconds if needed. Allow to cool for 5 minutes before adding the eggs (don't want them to scramble!). Whisk in both sugars, the eggs, and vanilla extract. Then whisk in the flour, cocoa powder, and salt. Spread over the cookie layer.
  4. Bake the pie for 45-60 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist (not wet!) brownie crumbs. This could take a little longer than an hour. All ovens are different, but begin checking at 45 minutes. Loosely tent the top of the pie with aluminum foil if the edges are browning too quickly.
  5. Allow to cool completely in the pan set on a wire rack. Or allow to only cool for 30 minutes and serve warm with ice cream. Leftovers keep well covered at room temperature for 5 days.

Make ahead tip: You can prepare the cookie dough and brownie batter 2 days in advance. Cover each tightly in their bowls and refrigerate until ready to assemble and bake.

Recipe Notes:

Optional toppings: melted chocolate (just more of the semi-sweet chocolate you use in the brownies), whipped cream,  ice cream, sprinkles, melted peanut butter, etc. Have fun!

I typically add chocolate chips to the brownies, but skipped them in this brookie pie. Feel free to add 1 cup to the brownie batter.

  1. Favorite chocolates for the brownies: I'm a big fan of Ghirardelli's semi-sweet chocolate baking bar. Same with Lindt and Baker's variety. All can be found in the baking aisle with the chocolate chips.

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SHOP THE RECIPE

Here are some items I used to make today’s recipe.

Ruffled Pie Dish | Clear Glass Deep Pie Baking Dish | Glass Mixing Bowl | Stand Mixer in Aqua Sky

Pie goals so far:

Have you tried any yet?

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

If you can't choose between chocolate chip cookies or brownies, have both in this brookie pie! Recipe on sallysbakingaddiction.com

91 comments

  1. Yay yay yay, a chocolate pie! Love the cookie-brownie combo! This pie will go on the top of my list of things to make. I’m determined to make one pie at least this year! This might be the one. Do you think a layer of dark chocolate frosting will be too much?
    Also, please post a chocolate pudding pie recipe! Or a French silk pie!

    • Krithika, you’re reading my mind. I’m sharing a chocolate pudding pie soon! I feel like the dark chocolate frosting on top would be too much. This is already so sweet and over-the-top! But if you can handle it, go for it 🙂

  2. Chocolate brownie + cookie = I need to make this now 🙂 Such a great idea Sally! I definitely think serving with a scoop of ice cream is the way ahead.

  3. Looks ahhhhMAZING. Can’t wait to try this recipe!

  4. This looks amazing, Sally! I bet it would be so good with cinnamon chips (or butterscotch!) 😀 So pretty, regardless! 

  5. I haven’t tried any of those pies yet, but it’s my goal to make your Apple Slab Pie for Thanksgiving this year! 🙂 And this Brookie Pie? INSANE! It’s perfect for someone like me who can never decide between anything when it comes to desserts.

  6. O.M.GOODNESS!!!!! I feel like I might go into a sugar coma from just looking at this INSANELY delicious thing! Holy cow, YES PLEASE!!!

  7. No persuasion needed on the brookie front, ever. Unless you want to persuade me not to eat the whole thing before anyone else gets a chance. That could be a problem! I love pie goals. Stick to your goals, I always say!

  8. Brownies, cookies, and you topped it with ice cream!  Definitely don’t need to persuade me to try this one!  

  9. Looks Yummy! Definitely gonna try it! OMGGGGGG!!! I don’t have concern for diet. Not anymore! Can’t stop the craving. It just looks so delicious!!!

  10. Hey Sally! I have, in fact, been making pies along with you this summer. I’ve made both your peanut butter pie as well as the banana cream one (made this one twice actually), a missisippi mud pie, and am hoping to make that apple slab one real soon. Pies always scared me but once I started I couldn’t stop! Thank god for self control, right? I’d make this as well but I’m scared that that aforementioned self control will evaporate 😉

    • I, too, think your self control would disappear when brookie pie comes out of your oven! But seriously though, I’m really happy you’ve been baking a lot of pies this summer! Great practice for Fall baking, too. I’m also really happy you love the banana cream pie recipe so much!

  11. Yeah, this looks like it’s going to be a struggle to eat 😉 Oh my goodness….so so good!! Two delicious things combined to be even better than both the originals. LOVE!

  12. Brookies are perfect for people who can’t choose between the two. I love the looks of this! I’m wondering how it would go if you split the dough and batters in between two shallow pie dishes – could be a fun experiment and it would totally trick me into thinking I had more pie, which is always welcomed! 🙂

  13. Really love the “Shop the Recipe” addition! Nice touch ~ different from the other blogs I read.

    • That’s a new feature I’m testing out. I’m glad you like it! I get a lot of questions about where I get my baking equipment and also about the special equipment you might need in a particular recipe, so this helps!

  14. I’ve made your chocolate chip cookie pie before, and I made a brownie pie once before too, but combining the two…? It looks like an amazing, chocolate-explosion of an indulgence! I can’t NOT try this. And serving it with another chocolate, ice cream, instead of regular vanilla?? I love all the chocolate in this recipe – definitely a chocoholic over here. This would be quite the alternative to a birthday cake in the summer 🙂

    • I’m glad you noticed the chocolate ice cream. I was all out of vanilla and didn’t have time to go to the store because I had to photograph the recipe!! But I had chocolate PB ice cream and I’m glad I went with it. It was also extremely tasty. Obviously.

  15. This is by far one of my favorite recipes you have posted!!! Your awesome!

  16. Mmmm Sunday dinner goals. I can’t wait to try this!! I made a tart last Friday- that’s ALMOST a pie right!?!? It was a Chocolate Porter Mousse Tart (From The Beeroness) with a potato chip crust. Bikini friendly? Negative. Make your head explode delicious? Fact. It was nice and light and yummy and ALL OF THE THINGS. Just in case you’re looking for a chocolate pie recipe 🙂 I did make your peach cobbler and it was awesome 🙂 I stand by my shoo fly idea for your fall pie baking adventures… can’t wait to see what is next girlie!

    • That sounds unreal, especially the flavor combination. Would love to try something like that for a dinner party or something. Would knock everyone’s socks off sure sure.

  17. Never made or heard of a Brookie, but I can say that if this is what they are I am about to be all over that Brookie!!! Seriously I cannot wait to make this. Just have to run to the store and grab some ingredients!!

  18. Yummm! Another awesome recipe I must try soon! I baked up a double batch of your sugar cookie bars last night for a friends birthday and they turned out perfect! She is going to be so excited!

    • The ones with the pink frosting? I love those.

      • Yes! The frosting that is as tall as the cookie! I used my Wilton colors to get that pretty shade of pink and I used all kinds of festive sprinkles. Loved how they turned out! 🙂 Thanks Sally, I know one birthday girl who is a sugar cookie crazy girl who will be very happy to get her tin of these!

      • I love it. <3

  19. I also love the shopping section.  Thanks for making it so easy.  Especially happy with mixing cups and teaspoons.   
    I think I will try Brookie Pie in a 9×13 pan.   What do you think?  

    • That size works perfectly.

      Thanks Peggy, I’m glad you like the new shopping section. I’m going to begin adding them to more and more posts if readers find it helpful.

  20. Business first – love the shop the recipe section. But holy cow, this pie has to be the most insane, amazing thing I’ve ever seen. I can’t wait to try this out for my family!! Well done on this one!!!!!!

    • Thanks Jennifer! I’m glad you like the new section. I just find it easier to show and tell readers where I purchased the items used in a recipe right there in the post!

  21. OMG Sally. YOUR PHOTOGRAPHY!

  22. I check this blog like I check the news. SO EXCITED FOR BROOKIE. I feel like using your Magic 5 cookie dough instead of a classic chocolate chip would be divine!

  23. Looks incredible! Would love to make this for my upcoming back-to-school treat! Would it be okay to use the store-bought cookie dough in the tube for the cookie part?

    Also, is there a concern of the cookie part becoming too hard/tough? I am concerned that cookie hard in an effort to get the brownie to cook thoroughly.

    • You can use any cookie dough you’d like– store-bought is fine! This particular cookie dough is very, very soft from the cornstarch so it doesn’t get too hard.

  24. Hi Sally,

    I’m not able to comment on your red velvet layer cake recipe but I had a question regarding that recipe. How do you think doubling the recipe for 2 cakes will work. I would bake the cake in 4 pans instead of 2. I just need 2 cakes instead of 1. I would use the grams for all my measurements and just double them. Let me know if this is something that would mess up my cake or if I should just make two separate batches.

    THANK YOU! <3

    • Hi Lia, I would simply make the cake batter twice. I do not recommend doubling that recipe– too much batter to work with and you risk overmixing.

  25. I’m thinking about gifting this to a few friends this holiday. Any tips on disposable pie pans?

    • What a gift! Make sure you can find a disposable pie pan that’s quite deep. I know they sell deep-dish style out there. Other than that, the recipe will pretty much stay the same. This is a pretty heavy pie, so make sure the pans you buy are durable.

  26. This combo looks great! Not sure I can ever afford the calories!

    Didn’t see a Lemon Meringue pie recipe on your site–so add that for a challenge. No runny filling nor weary meringue allowed!

  27. Hi Sally, 
    Is the oven temperature for the conventional oven? 
    Thanks!

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