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…
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.
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.
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.
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. 🙂
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!
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.
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.
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Here are some items I used to make today’s recipe.
Pie goals so far:
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