Brookie Pie

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…

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.

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.

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.

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

★★★★★
5 from 1 reviews

• 
  Author: Sally


• 
  Prep Time: 20 minutes


• 
  Cook Time: 55 minutes


• 
  Total Time: 4 hours


• 
  Yield: serves 8-10


• 
  Category: Pie


• 
  Method: Baking


• 
  Cuisine: American

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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!

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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

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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.

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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

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Pie goals so far:

• Apple slab pie


• Blueberry pie


• Banana cream pie


• Peach cobbler (def counts!)


• Peanut butter pie


• Peach crumble pie

Have you tried any yet?

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