Brookie Pie

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

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

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

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

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

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

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

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 4 hours
  • Yield: serves 8-10
  • Category: Pie
  • 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 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 (80g) all-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: Ruffled Pie Dish | Glass Pie Dish | Glass Mixing Bowl | KitchenAid Stand Mixer

Keywords: brookie pie

Pie goals so far:

Have you tried any yet?

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


  1. 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!

  2. 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??

  3. 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

  4. 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.

  5. 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 🙂

  6. 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!

  7. 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!

  8. 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 @

  9. 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?

  10. 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. 

  11. 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

  12. 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

  13. 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!

  14. 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!

  15. 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.

  16. 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

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

  18. 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!

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


  20. 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.

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

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally