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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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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

125 Comments

Comments

  1. Michelle on June 19, 2017 at 4:17 pm

    I just made this for Father’s Day. Huge hit!  I used a spring form pan and it took almost 1.5 hours. I like my brownies very fugdy so I took it out when a tooth pick came out with very very thick batter (not moist crumbs). By the time it completely cooled the texture was perfect. Now my kids want this as their birthday cake!  

    • Sally on June 20, 2017 at 12:40 pm

      So glad this was a hit! And it does make such a fun birthday cake! 🙂

  2. Cara Nager on June 27, 2017 at 7:29 pm

    This looks so delicious!! I would love to make it this week for a work event. Is there any way the recipe could be made into bars instead of a pie? I’m just thinking for ease of eating (don’t need a plate or fork). Thanks!

    • Sally on June 28, 2017 at 8:09 am

      Definitely– use a 9×13 pan.

  3. Fawaz on June 30, 2017 at 9:04 am

    So delicious, first time I do it it was good next time when I do it the brownies incorporated with cookies inside the oven !! , can I chill the cookies do in fridge while I prepare the brownies?

    Thanks 

    • Sally on June 30, 2017 at 9:11 am

      Absolutely!

  4. Carrie on September 19, 2017 at 12:28 am

    Hey! Just wondering – what does the cornstarch in the cookies do? Does it need to be in there?

    • Sally on September 19, 2017 at 8:52 am

      Makes them softer. You can leave it out if you want.

  5. Carrie on September 19, 2017 at 9:08 am

    Interesting! I’ve never come across that before. Cool tip 🙂

  6. Jessica on October 6, 2017 at 6:58 pm

    Hi Sally, 
    I’d like to use your suggestion of baking in a springform pan as I don’t have a pie pan. 
    What size springform would you recommend?
    Thank you for the recipe!

    • Sally on October 7, 2017 at 7:39 am

      9 inch would be great. Happy baking!

  7. Kate on November 18, 2017 at 9:13 am

    I’m really excited about this pie and want to make it for Thanksgiving. I’ve got a lot of peanut butter lovers in my family (myself included!) and wondered if the cookie layer could be a peanut butter cookie layer? How would you recommend adding peanut butter into that part of the recipe? Thanks!

  8. Ambika Sood on December 11, 2017 at 9:08 am

    Hi Sally I want to make this cookie layer as a base for a chocolate chip sponge biscuit cake that I will be making.Would I need to pre-bake the cookie layer or would it bake okay with the sponge? Thanks

    • Sally on December 11, 2017 at 10:44 am

      Hi Ambika! I would pre-bake it.

  9. Samhita on December 30, 2017 at 12:04 pm

    Hi Sally, thanks for sharing this recipe! I made this yesterday for a party, and it was delicious! However, I had a good amount of leftover brownie batter and cooke dough while making this. I thought my pie pan was the right size, as it’s the same one I used in your “Deep Dish Apple Pie” recipe. Do you know why this happened? 

    • Sally on January 1, 2018 at 4:46 pm

      Sometimes I have a little leftover too. But not *too* much. Did you fill the pan high enough? It’s a very thick pie!

  10. Sandy on May 16, 2018 at 4:01 pm

    Shared the pic you posted on Instagram with my best friend and I am definitely going to make it and share :D. This looks AMAZING.

    • Sally on May 17, 2018 at 6:24 am

      Thanks so much for sharing Sandy!

  11. Deborah on May 17, 2018 at 10:39 am

    Hello! I’m looking forward to making this recipe. If I make the batter in advance, should I leave it out before baking or can it bake straight from the fridge? Thanks!

    • Sally on May 17, 2018 at 12:36 pm

      You can bake them right from the fridge, the bake time might be a minute or two longer. Enjoy!

  12. Wendy on June 11, 2018 at 2:09 pm

    Really debating – do I bake this in a 9″ springform pan and decorate it (Fathers Day + New Job); or use a 10″ pie pan? If there is extra batter, is it both cookie and brownie batter (like enough to make a mini pie) or just one of them?

    • Sally on June 12, 2018 at 12:43 pm

      Hi Wendy, if your pie pan isn’t deep dish then I would use the springform!

  13. Wendy on June 12, 2018 at 8:31 am

    QUESTION: I’ve always made brookies with brownie bottom, bake for about 25 mins, then layer with caramel and top with cookie dough and bake until done. REALLY want to make this pie but wondering if I can get a layer of caramel in and still have it bake correctly?

    • Sally on June 12, 2018 at 12:47 pm

      I haven’t tried it but it sounds like it would be amazing! Try layering my homemade salted caramel sauce between the batters and please let me know how it turns out!!

  14. Suzanna on June 18, 2018 at 2:05 pm

    Hi! I am thinking of making this for a dinner with friends. However, they are diary free (mostly). As long as I make sure this is made with the right semi-sweet chocolate (ensuring that it is diary free), it should be okay otherwise, correct?

    They can have butter and I don’t see any other diary in this recipe. Just want to make sure I’m not missing something!

    • Sally on June 18, 2018 at 2:18 pm

      Butter is the only other diary ingredient, but with any food sensitivities I would always check with your friends first!

Reviews

Questions

  1. Deborah on May 17, 2018 at 10:39 am

    Hello! I’m looking forward to making this recipe. If I make the batter in advance, should I leave it out before baking or can it bake straight from the fridge? Thanks!

    • Sally on May 17, 2018 at 12:36 pm

      You can bake them right from the fridge, the bake time might be a minute or two longer. Enjoy!

  2. Wendy on June 11, 2018 at 2:09 pm

    Really debating – do I bake this in a 9″ springform pan and decorate it (Fathers Day + New Job); or use a 10″ pie pan? If there is extra batter, is it both cookie and brownie batter (like enough to make a mini pie) or just one of them?

    • Sally on June 12, 2018 at 12:43 pm

      Hi Wendy, if your pie pan isn’t deep dish then I would use the springform!

  3. Suzanna on June 18, 2018 at 2:05 pm

    Hi! I am thinking of making this for a dinner with friends. However, they are diary free (mostly). As long as I make sure this is made with the right semi-sweet chocolate (ensuring that it is diary free), it should be okay otherwise, correct?

    They can have butter and I don’t see any other diary in this recipe. Just want to make sure I’m not missing something!

    • Sally on June 18, 2018 at 2:18 pm

      Butter is the only other diary ingredient, but with any food sensitivities I would always check with your friends first!

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