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
It was easy to make and really delicious
Could you make this in advance and freeze it?
Sure can, Fiona! You can wrap it much the same way that we do when we freeze cake layers and freeze for up to 3 months.
Can I use cornflour instead of cornstarch?
I’ve made so many of your recipes, and this was the first one that didn’t turn out. I used a springform pan, not sure if that was the problem. It took almost 2 hrs to bake until there wasn’t liquid batter on my toothpick. The edges were burned and the top crumbled and cracked. I’ll stick with your regular cookie cake recipe from now on.
Could I use a cake tin for this recipe ?
Hi Isha, we haven’t tested it, but a 9 or 10 inch springform pan should work. We fear the pie will overflow in a regular 9-inch cake pan – so a pan with sides at least 3 inches high (like a springform pan) would be best. Let us know if you give it a try!
Could I make this recipe in muffin cups- mini or regular- so they are individual servings?
Hi Katie, 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.
Decadent, ridiculously good! Note that the ruffled ceramic pie dish linked to above is for a 10.5″ dish. I used the 9″ version, thinking it was the same, NOT! Still delicious but a good 1.5″ over the top of the dish, got a bit crispy. Next time I will use a springform pan as Sally suggests.
Hey Sally, planning on trying out this recipe. Is a 2 deep inch pan deep enough? That is the deepest deep-dish pan I can find. The one you linked to is a little under 2 inches deep/
Hi Sean, Yes that would be considered a deep dish pie pan and should work. Enjoy!
Huge fan of your recipes they always turn out great! Wanted to know do you have a brookie bar recipe with the brownie on the bottom and cookie on top?
I do have bars but the cookie is on the bottom because it’s a heavier thicker dough. Here are my Chocolate Chip Cookie Brownie Bars (you can leave out the peanut butter cups if you wish)
Hi Sally I did this recipe and it turned out DELICIOUS, the only problem was that both mixed in the oven so it wasn’t layered the cookie and the brownie and I am wondering what did I did wrong?
Hi Mariam, Did you put the cookie dough on the bottom? Be sure to press the cookie dough into the pan so that there aren’t any holes for the brownie batter to seep through!
If you wanted to prepare the batter the night before, would it be ok to assemble it and cover in the fridge and then just put it in the oven the next day? Or does it have to be assembled right before baking?
You can make the batters ahead of time, but keep them separate until right before baking – see recipe note #1!
Hi! Is a 9″ cake pan an okay substitute and would baking time change? Thanks!!
Hi Evan! I fear the pie will overflow in a 9-inch cake pan, but if it’s at least 3 inches high, that shouldn’t be a problem. The bake time will be similar.
This is recipe is pure deliciousness! Thanks so much for sharing it with us. I’m making a top 25 list of cookie + brownie recipes and would love to include this one!
Thanks so much for your many delicious recipes, they’ve helped me become a better cook/baker! Can this be made in a 9×13 pan?
Hi Vicki! I recommend making my chocolate chip cookie brownie bars. You can leave out the peanut butter cups if you’d like. 🙂
Hi! If I were to swirl peanut butter into this, how should I approach it?
Love this question!! This is how I make regular peanut butter swirl brownies, which would work great as the top layer here: https://sallysbakingaddiction.com/peanut-butter-swirl-brownies/
You can even use peanut butter chips in the cookie layer too!
Thank you so much! I just want to let you know how much I LOVE your blog! At school, when I’m supposed to be paying attention I scroll through your blog (Maybe, I should pay attention… But, you know *shrugs*). I didn’t know there was a well-known baker who loves peanut butter as much as I do until I came across your blog! I NEVER regretted finding this blog! (Heh, but my grades might.) Have a great day!
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?
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!!
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?
Sometimes I have a little leftover too. But not *too* much. Did you fill the pan high enough? It’s a very thick pie!
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!
Definitely! I’d use this peanut butter cookie dough: https://sallysbakingaddiction.com/2012/07/25/soft-baked-peanut-butter-lovers-cookies/
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!
9 inch would be great. Happy baking!
Hey! Just wondering – what does the cornstarch in the cookies do? Does it need to be in there?
Makes them softer. You can leave it out if you want.
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!
Definitely– use a 9×13 pan.
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!
Making this to bring to my in-laws for Christmas…Was wondering I could substitute arrowroot starch for the cornstarch and whole wheat flour for the all purpose flour?
Hi Madelyn! You can simply leave out the cornstarch in the cookie part. Whole wheat flour would be fine, but the pie will taste a little heavier and heartier.
Hi I made this yesterday. It came out perfect thank you very much. Keep up the good work. Hope to follow more of your recepies. Cheers
Sally, this is PERFECTION. I just made it today and absolutely loved it! Worth every calorie 😛
Believe it or not! I JUST finished making this today! It looked so amazing that I had to make it! Its calling my name right now… must exercise self control! I noticed when making it that the instructions didn’t specify how and when to add the chocolate chips to the cookie layer. I just assumed that it was like any other cookie recipe and folded in the chocolatey goodness at the end
Hi Anna! You can use a 10-inch springform pan. The brookie pie will still be plenty thick!
THANK you so much I made it in a 9 inch springform and it was so decadent and delicious! Amazing recipe 🙂