Brookie Pie

Homemade deep dish brookie pie combines everything we love about soft chocolate chip cookies and brownies from scratch. When you can’t choose between chocolate chip cookies or brownies, have both!

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

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 and fudgy 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
  • Almost like chocolate chip cookie brownie bars in pie form

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

Chocolate chip cookie dough on sallysbakingaddiction.com

Overview: How to Make Perfect Brookie Pie

Brookie pie is a quick and straightforward recipe. Let’s review the process:

  1. 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.
  2. Press the cookie dough into the pie dish. 
  3. Make the brownie batter. Everyone has a favorite brownie recipe and this is one is mine. No mixer, no strange ingredients, no box mix, just pure brownie love. And bonus! They’re made in 1 bowl.
  4. Pour the brownie batter on top of the cookie dough.
  5. 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.
  6. Cool, slice, enjoy.

How to make brookie pie on sallysbakingaddiction.com

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 perfectly 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).

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

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
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Brookie Pie

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 4 hours
  • Yield: serves 8-10
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

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!


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 pure vanilla extract
  • 1 and 1/4 cups (225g) semi-sweet chocolate chips

Brownie Layer

  • 1/2 cup (1 stick or 115gunsalted 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 (80gall-purpose flour (spoon & leveled)
  • 2 Tablespoons (11g) unsweetened cocoa powder
  • 1/4 teaspoon salt

Instructions

  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.

Notes

  1. 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.
  2. 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!
  3. 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.
  4. 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.
  5. Special Tools (affiliate links): Ruffled Pie Dish, Glass Pie Dish, KitchenAid Glass Mixing Bowl, and KitchenAid Stand Mixer

Keywords: brookie pie

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

156 Comments

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  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!

    1. 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. Charlotte @ What Charlotte Baked says:

    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! 

    1. mmm yes. That’d be amazing! Maybe butterscotch sauce poured on top too 🙂

  5. Marina @ A Dancer's Live-It says:

    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.

    1. Great apple pie for a crowd on thanksgiving!

  6. Tori//Gringalicious says:

    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. Patricia @Sweet and Strong says:

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

  9. order cake online says:

    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 😉

    1. 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. Dawn - Girl Heart Food says:

    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. Jessica @ Citrus Blossom Bliss says:

    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.

    1. 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 🙂

    1. 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!

    1. It’s certainly not one of my most creative recipes, but definitely over the top! Thanks Johanna 🙂

  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!

    1. 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!!

    1. Let me know how you like it!

  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!

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

      1. Misha Hunter says:

        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!

      2. I love it. <3

  19. Julianne @ Beyond Frosting says:

    This is my kinda of pie!

  20. 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?  

    1. 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.

  21. 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!!!!!!

    1. 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!

  22. OMG Sally. YOUR PHOTOGRAPHY!

    1. Thank you Susan!! This was certainly an easy subject to shoot!

  23. Ellé Simpson says:

    This looks incredible!!!

    Ellé | www.ellesimpson.co.uk

  24. 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!

    1. oh my gosh yes! that would be even better than this!

  25. 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.

    1. 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.

  26. 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

    1. 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.

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

    1. 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.

  28. 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!

    1. Great suggestion, I’ll work on that! Maybe in the spring though 🙂

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

    1. Yes, conventional– all my recipes are tested and written for conventional.

  30. Cluck Cluck McCluck says:

    Sheer poetry!

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