Homemade deep dish brookie pie combines everything we love about soft chocolate chip cookies and chewy brownies from scratch. When you can’t choose between chocolate chip cookies or brownies, have both!
Today’s recipe for brookie pie is deep dish decadence– a combination of two of my favorite recipes, chocolate chip cookies and brownies. We’ll start with the cookie dough from my soft chocolate chip cookies. (I love these just as much as my extra chewy chocolate chip cookies because they’re filled with chocolate chips and it’s a really easy dough to make.) The cookie layer base is topped with my super chewy brownies from scratch. Individually, they’re delicious. Together? Out of this world!
Why You’ll Love This Brookie Pie
- Indulgent and rich
- Soft and buttery cookies combined with dense and fudgy brownies
- Easy and fun to make
- No cookie dough chilling or individual cookie rolling required
- Baked in a deep dish pan for super thick slices
Looking for just brownies as pie? You’ll love this brownie pie that sits atop my homemade buttery flaky pie crust, or this s’mores brownie pie that’s paired with my classic graham cracker crust.
Overview: How to Make Perfect Brookie Pie
Brookie pie is a quick and straightforward recipe. It’s always fun to serve, especially if kids are getting a taste. It’s quite rich, so we usually save it for special occasions like Mother’s Day, Father’s Day, or a birthday celebration. Let’s review the process:
- Make the chocolate chip cookie dough. We’re using a reader favorite cookie recipe– with hundreds of positive reviews from bakers around the world. Made with basic ingredients, you’ll appreciate how quickly this cookie dough comes together. Whisk the dry ingredients and cream the wet ingredients together. Combine the wet and dry ingredients together, then add the chocolate chips.
- Press the cookie dough into the pie dish.
- Make the brownie batter. It comes together in just 1 bowl.
- Pour the brownie batter on top of the cookie dough.
- Bake. Since the pie is deep-dish style, it takes awhile to bake through. Don’t get nervous if it’s still not baked through after an hour. All ovens are different, but begin checking at 45 minutes. The brookie pie is done when a toothpick inserted into the center comes out *mostly* clean with just a couple moist (not wet!) brownie crumbs. If the edges are browning too quickly, loosely tent the top of the pie with aluminum foil.
Brookie Pie Success Tip
Use a deep dish pie pan! This is a pretty tall pie because we have two very thick layers. If you use a regular pie dish, this brookie pie will overflow while it bakes and make a huge mess. As an alternative, you can bake the pie in a springform pan since the sides are tall.
My two favorite pie pans to use for brookie pie are 1) this glass pie dish (used in today’s post) and 2) this ruffled ceramic pie dish (it’s so pretty– pictured in brown in my chicken pot pie recipe).
How to Serve Brookie Pie
The hardest part is waiting for this massive pie to fully cool. But you have two options here! Wait about 30 minutes and serve it slightly warm or let it cool completely for perfectly precise slices.
- Toppings: While delicious on it’s own, we never shy away from extras. My favorite brookie pie toppings are chocolate ganache, salted caramel, whipped cream, ice cream, sprinkles, melted peanut butter, or melted chocolate.
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. 🙂Print
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 4 hours
- Yield: serves 8-10
- Category: Dessert
- Method: Baking
- Cuisine: American
If you can’t choose between chocolate chip cookies or brownies, have both in this brookie pie. Both layers are from-scratch, simple, fudgy, and indulgent!
- 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 pure vanilla extract
- 1 and 1/4 cups (225g) semi-sweet chocolate chips
- 1/2 cup (1 stick or 115g) unsalted butter
- 8 ounces (228g) coarsely chopped quality semi-sweet chocolate*
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup + 2 Tablespoons (78g) all-purpose flour (spoon & leveled)
- 2 Tablespoons (10g) unsweetened cocoa powder
- 1/4 teaspoon salt
- Preheat oven to 350°F (177°C). Grease a deep-dish pie pan or use nonstick cooking spray. Set aside.
- 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.
- 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.
- 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.
- 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 Instructions: 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!
- Chocolate for 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.
- Chocolate Chips: 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.
- Special Tools (affiliate links): Ruffled Pie Dish, Glass Pie Dish, KitchenAid Glass Mixing Bowl, and KitchenAid Stand Mixer
Keywords: brookie pie
Reader Comments & Reviews
Your recipes usually turn out really well for me but unfortunately not this one. I baked it for two hours but the brownie was still raw and the cookie was torched. I did use a ceramic pie dish but I feel that if ceramic is an issue you should have specified to use a metal or glass dish in the recipe. I wish I checked and read the comments before baking it because I could have maybe saved it by baking it in my springform pan instead of wasting it 🙁
This recipe is awful. The American measurements don’t convert to UK very well. I put it in the oven for 45 mins, checked: super runny.
Tin foiled it. Lowered the temp to 150°c and wrapped a wet towel around the cake Tin to stop crusty edges.
60 mins- tested: super runny
90 mins – runny.
100 mins: JUST set.
Don’t waste your ingredients.
Or get a large flatter cake tin, so it cooks quicker.
Sally, I use your recipes all the time because they are always perfection. Sadly, this was a bust. :(. The brownie was completely raw after an hour and a quarter of baking. At that point the cookie base was burnt and awful. Top still raw. I tossed the whole thing. First time I’ve had a fail with something from your page.
Hi Suzi, thank you so much for letting me know and sorry you had trouble! Did you by chance use a thick ceramic baking dish? If you try the recipe again, see if you can use a glass or metal pie dish instead because they distribute heat a little better. You can tent the whole pie with foil to help it all bake a little more evenly, too.
Hi guys, thanks for the amazing recipes!! This website is my go to in the kitchen! I’m wanting to give this pie a go, it looks awesome!! But I was wondering if y’all think it would work in a muffin pan?
Hi Mary, we haven’t tested that, but don’t see why it wouldn’t work! We’re unsure of the baking time. Let us know how it goes — and thank you for making and trusting our recipes!
Good morning! We love your recipes. I often begin sentences (to the smiles of my family) with, “Well, Sally says . . . ” ! I am about to make the Brookie Pie – using a cheesecake pan. Do I need to butter the pan? I suspect the butter will melt and leak out of the bottom sides of the pan – making a mess in the oven.
Hi Trish, thank you! I recommend very lightly greasing the springform pan. Do you have nonstick spray? That would be ideal for this particular recipe in a springform.
Sally I love all of your recipes and regularly bake but I struggled with this one. It’s been in the oven for 2 hours now and the tootpick is still coming out completely wet. Not sure what’s gone wrong.
This pie is rich and chocolatey. This is a great dessert for any chocolate lovers out there. My only issue was with cooking time. I cooked it for well over an hour and the edges were overcooked (hard) while the middle was soft and gooey. The next time I bake this pie, I will either tent the pie with aluminum foil or try it in a springform pan.
Very rich and decadent dessert. Worth “saving up” your calories to enjoy a piece and to share this amazing treat with friends and family.
I got the sugars mixed up and put the amount for the brownies into the cookie dough… So I put 1/4 brown sugar and 3/4 white sugar in the cookie dough will this mess up the recipe a lot?
Hi Stephanie, the cookie layer may not be as soft with the higher ratio of white sugar to brown sugar, but it should still taste delicious. Definitely worth baking it through!