Brookie Pie

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

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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

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 sallysbakingaddiction.com

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

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

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 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

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: 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 sallysbakingaddiction.com

150 Comments

  1. 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!  

  2. 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!

  3. So delicious, first time I do it it was good next time when I do it the brownies incorporated with cookies inside the oven !! , can I chill the cookies do in fridge while I prepare the brownies?

    Thanks 

  4. Hi Sally, 
    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!

  5. 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!

    1. Definitely! I’d use this peanut butter cookie dough: https://sallysbakingaddiction.com/2012/07/25/soft-baked-peanut-butter-lovers-cookies/

  6. Hi Sally I want to make this cookie layer as a base for a chocolate chip sponge biscuit cake that I will be making.Would I need to pre-bake the cookie layer or would it bake okay with the sponge? Thanks

  7. 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? 

    1. Sometimes I have a little leftover too. But not *too* much. Did you fill the pan high enough? It’s a very thick pie!

  8. Shared the pic you posted on Instagram with my best friend and I am definitely going to make it and share :D. This looks AMAZING.

  9. Hello! I’m looking forward to making this recipe. If I make the batter in advance, should I leave it out before baking or can it bake straight from the fridge? Thanks!

  10. Really debating – do I bake this in a 9″ springform pan and decorate it (Fathers Day + New Job); or use a 10″ pie pan? If there is extra batter, is it both cookie and brownie batter (like enough to make a mini pie) or just one of them?

  11. 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?

    1. 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!!

  12. Hi! I am thinking of making this for a dinner with friends. However, they are diary free (mostly). As long as I make sure this is made with the right semi-sweet chocolate (ensuring that it is diary free), it should be okay otherwise, correct?

    They can have butter and I don’t see any other diary in this recipe. Just want to make sure I’m not missing something!

    1. Butter is the only other diary ingredient, but with any food sensitivities I would always check with your friends first!

  13. Hi Sally! I’m planning to give this a go this coming weekend but i am wondering if it’s okay to mix bittersweet chocolate chips and semi sweet chocolate bar with this? Will it affect the taste? Thanks in advance!

    xoxo
    Emily

    1. Hi Emily! It’s best to use a chocolate baking bar for the brownies and you can either used a chopped baking bar (maybe about 8 ounces) for the chocolate chip cookie layer OR chocolate chips.

      1. Hello Sally! So i made this yesterday, i had trouble with the baking because the cookie dough at the bottom cooked faster than the brownie top so the cookie was a bit overbaked. But it is still delish! So delish that i think i will be doing this again : ) Any tips on the baking trouble i had?! Thanks in advance!

      2. Hi Emily! My suggestion would be to lower the oven temperature to 325°F (163°C). You can also tent foil on top of the pie as it bakes. This will bake the cookie layer a little slower, allowing the brownie layer to catch up.

  14. Hi sally, all the way from Egypt here i made this for new years and it was a hit, everyone loved it but i have a question about the cookie layer. Is it supposed to be soft? I think it might be better if a little bit crunchy. Oh! And can i pre-bake the cookie layer fot like 5-7 minuuts? I don’t know what i did wrong or didn’t. And if not what do you think i should add in between the layers for an extra flavor maybe peanut butter? I think the brownie flavor took over so maybe something to seperate them.
    Last question haha it took me 40 minuits to bake when the toothpick came out with few moist crumbs. Was that too short? I mad it in 9*13 inch pan btw.

    1. Hi Malak, it is a softer chewy cookie layer – not crunchy! When I make a similar recipe in a 9×13 pan I add a layer of peanut butter cups between and they take anywhere from 35-45 minutes: https://sallysbakingaddiction.com/fudge-brownie-peanut-butter-cup-cookie-bars/

      1. THANK you so much I made it in a 9 inch springform and it was so decadent and delicious! Amazing recipe 🙂

    1. 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!

      1. 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!

  15. Hello Sally,
    I made this recipe last weekend in Mexico. I has a problem because the top of the pie was extremely hard and dry. And when I took out the hard top of the pie, the brownie mix was uncooked. I don’t know if it was so hot temperature or I made something wrong. So I repair the damage and made little chocolate scoops with the rest of the brownie and cookie mix and took them back in the oven, and the result was absolutely delicious.

  16. Here in Seattle, our lovely local organic shop (PCC) makes a delectable dessert called Pecan Caramel Crownie. It is TO DIE FOR good! They’re made in mini pie brown paper liners. It’s basically dollops of choc chip cookie & brownie batter baked up together and then topped with toasted pecans and caramel sauce. Instead of layering this “pie”, can I simply bake up the two batters in this crownie fashion? Any other thoughts of tips? Thx Sally.

  17. Hi Sally,
    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?

  18. Sally,

    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!

    1. 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.

  19. 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?

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