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

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

Chocolate chip cookie dough on

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

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

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. 🙂

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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


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!


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


  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.


  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


  1. Michele Davidson says:

    What the what?!
    Looks and sounds amazing, I love these easy desserts that will make me look like a genius! LOL

  2. Natalie Munroe says:

    I made something very similar to this once for my husband’s unbirthday. The difference is there was a layer of Oreo cookies in between the cookie and brownie layers (and they were called an inappropriate name)– I like the “brookie” name much better! G-rated and cute. I took a shortcut that time and used boxed brownie mix but I look forward to trying your homemade version soon!

    1. I know the name you are referring to! Ha 😉 Still delicious!

  3. Hi Sally, 

    This looks totally amazing! Will definitely be baking this as your recipes haven’t let me down yet.

    Just curious…. how high is the pie dish you use??

    1. It’s 2 inches tall.

      1. Awesome thank you!

  4. 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

    1. Thanks Kate– it’s at the end of mixing together the cookie dough. I hope the brookie pie was a hit!

  5. THIS. IS. EVERYTHING. Brownie vs. cookie is ALWAYS a battle for me, and now I don’t even have to choose… aaaaand there’s ice cream involved, too!? Perfection.

  6. I made this last night and it was a huge hit! The only criticism I received was not having ice cream to serve with it 🙂

    1. I made this again last night for a wine party tonight! I can’t wait for all of the love from my tipsy lady friends 🙂

  7. Hi Sally. The first thing I noticed was the amount of comments this post has. And then I saw the picture of the pie and then it all made sense. I’m a huge fan of you Sally and I’ve been stalking your work over the years (don’t worry I live in Scotland so you’re perfectly safe!) and this is the yummiest thing I’ve ever seen from you. I may or may not have licked my phone!!  Xx

    1. Hahaha laughing at the “don’t worry you’re perfectly safe” 😉 Thanks for the compliments– this is definitely a personal favorite too!

  8. Shelby @ Go Eat and Repeat says:

    Oh my goodness, Sally! This is positively mouth-watering! And how can you possibly choose a favorite pie??? They are all so amazing!

  9. Amy @ Thoroughly Nourished Life says:

    Sally, I have to let you know that just the photo of this Brookie Pie that showed up in my inbox got me through a rough work day. I have no doubt of the healing powers actually making and eating this dessert will have. I cannot wait! You truly are a dessert genius!

    1. Happy to “help” 🙂

  10. I wanted to share that I converted this to make in my Instant Pot.  I cut everything in half (for the 1/2 egg, beat it, then use 2 tablespoons in the cookie dough, save the rest for the 1-1/2 eggs in the brownie).  I pressed the cookie dough into the bottom, and just a little up the sides of a 7″ push pan.  Spread the brownie batter inside the crust.  I wrapped the pan in foil, and cooked it on high pressure for 35 minutes, then let the pressure release naturally.  The brownie part is more like fudge and the whole thing is over-the-top amazing!  Wish I could share the pictures here!  Thanks for my favorites, all in one!

    1. Hey Amy! Feel free to email me pictures or post on my Facebook page. Would LOVE to see 🙂

      info @

  11. Kayle (The Cooking Actress) says:

    omigosh DEFINITE pie goals!

  12. Hey Sally! I would love to give this recipe a go soon, especially since all of your recipes that I’ve tried so far have been such fantastic hits with family! However I don’t have baking chocolate on hand for the brownie and was wondering if I could substitute one of your cocoa powder brownies or the nutella brownie recipe for it instead? Or would it ruin the texture of the entire pie?

    1. Oh absolutely use one of those! I think the nutella brownie would be amazing on the chocolate chip cookie base.

  13. OMG this looks so crazy good!

  14. Hi – I would love to make this is bar form – could i use a 9 x 13 pan and could for maybe 25-30 minutes?

  15. Can I use box brownie batter? I want to make this for my sisters’s birthday tomorrow, but I don’t know if I’ll be able to go get semisweet baking chocolate. 

  16. I Made This GORGEOUS Fudgy Pie Today & My Family LOVED IT! I Added Walnuts to the Brownie Layer & Topped it with Vanilla Ice Cream AMAZING! Next Time I Will Have to Make 2 Because One Wasn’t Even Close to Enough

  17. Sally, this is PERFECTION. I just made it today and absolutely loved it! Worth every calorie 😛 

  18. 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

  19. Sally, do you think I could make this in a muffin pan as mini brookie pies?

  20. Can this be frozen, as I’d like to bake in advance for thanksgiving

    1. Sure could! I’d thaw overnight in the refrigerator and bring to room temperature before serving.

  21. My son makes something similar the other way round – so brownie on the bottom and cookie on the top – and can never get it to cook properly.  There’s always lots of grumbling when he comes to remove it from the tin because it sticks like glue!  Would you have any tips on how he could avoid this?

    1. I’ve had trouble with brownies on the bottom as well, but I always line the pan with aluminum foil. And grease the foil with butter– this should help!

  22. Hi Sally! This looks absolutely delicious, but I fear that if I make the whole pie I’ll eat the whole pie, so…
    Is it possible to make mini-pies and use a cupcake pan to bake them in?

    1. Oh absolutely! And I admire your honesty. Because I can’t be trusted with this mighty thing in my house either haha. Mini pies or cupcake size works. Shorter baking time of course!

  23. Hi Sally,

    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?


    1. 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.

  24. Hi Sally im going to take a leap haha and bake this in 8x8inch pan…half everything but the tricky part is the egg though…hope itll turn out great. xx

  25. This looks so good! One question, How many servings are in this pie(as in thick slices, Because otherwise you can’t get enough)?

    1. thanks! serves 8-10

      1. That’s perfect! Thank you.

  26. Hello! I wasn’t paying attention and used the sugar amounts from the brownie recipe to make the sugar cookies. Everything else was correct. Will this affect the outcome? Thanks so much!

  27. Dear sally 
    This looks so good, can I make this recipe with unsweetened chocolate and if yes how would that affect the remaining ingredients 


  28. Elizabeth Felix says:

    Super Bowl Sunday is either shopping or baking, this time I chose to bake this brookie pie and it did not disappoint as usual, thank you for another big hit!  The only thing i had trouble with was the pie dish.  Mine says “deep dish” but when i put the cookie dough in it was apparent that the brownie mix was going to overflow it so i switched to a springform pan and put a jelly roll pan underneath it in the oven to catch any butter dripping (which it did). My cookie seemed a bit overcooked but the brownie part was perfection. Waited EXACTLY 30 minutes to cool then cut and slapped on the vanilla ice cream, deliciousness! I actually watched the whole Super Bowl while making and waiting for pie to be done and what a game it was indeed.

  29. These look bomb! What do you think about using your seriously fudgey brownie recipe instead? That’s my favorite brownie recipe ever!

    1. That works!

  30. Could you use a brownie batter if pressed for time? 

    1. Absolutely

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