Easy Brookie Pie {Brownie + Chocolate Chip Cookie}
This easy brookie pie is the perfect mashup of rich, decadent brownies and soft and chewy chocolate chip cookies! It’s easy and so very delicious!
Well, hello there, brookie pie. Aren’t you a sight for sore eyes?
I don’t know about you, but it’s already been a year (even though it’s only March), and I’m not going to argue against amazingly easy desserts that taste better than anything I’ve ever had at a restaurant.
Bring them all on. Or rather, bring them all to my house. I’ll take them. (I’m also not turning away plain ol’ bags of chocolate chips at this point either.)
This brookie pie is crazy easy. And crazy delicious.
Brookie Pie
There are no secrets here. No complicated recipes, and no fussy ingredients.
Just decadent, rich brownie batter + soft and chewy chocolate chip cookie dough.
Both of the recipes are one bowl wonders, and they both come together really fast.
Pie Plate Size (and Alternatives)
This easy brookie pie recipe calls for a 9.5-inch deep pie plate. The batter will probably overflow if you use a regular 9-inch pie plate.
Actually, I know it will, because I tried it, and you don’t want to have to clean up that kind of mess in your oven. Trust me.
If you don’t have this size of pie plate, you can try using a springform pan or a 9-inch square baking pan (for more of a brookie bar vibe).
Ratio of Brownies to Cookies
While the two recipes look very similar in ingredient quantities, when baked, the brownie layer is slightly thicker than the chocolate chip cookie dough layer.
I deliberately created the recipe this way, because…hello, BROWNIES.
And also, the more substantial brownie base carries the weight of the cookie dough without either of the layers drying out (in fact, as any good world citizen knows, brownies are waaaay better slightly underbaked).
The Best of Both Worlds
There is a lot to love about this brookie pie.
It’s the perfect easy to dessert to serve for just about anything.
Weekday “snack” or splurgy weekend dessert. Potluck offering or perfect take-in treat to a neighbor or friend.
And it’s customizable, too. Use M&M’s in the cookie dough! Or flavored chocolate chips. Maybe try mint extract in the brownies? Yum.
While this pie is super yummy served at room temperature, I highly recommend slicing it up slightly warm (or straight out of the oven warm and gooey).
And please, for all that is good and holy, don’t even think about not including a huge scoop of ice cream.
I am a fan of many, many desserts, but I think this easy brookie pie ranks right up in the top five (or ten). It’s the whole package, and it involves a righteously substantial amount of chocolate.
Brookie pie for the win! I hope you love it as much as we do.
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Brookie Pie {Brownie + Chocolate Chip Cookie}
Ingredients
Brownie Layer:
- 6 tablespoons (85 g) salted butter
- 1 cup (170 g) semisweet or bittersweet chocolate chips
- ⅓ cup (71 g) granulated sugar
- ⅓ cup (71 g) lightly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (71 g) all-purpose flour
- 3 tablespoons (16 g) natural unsweetened cocoa powder
- ¼ teaspoon salt
- 1 cup (170 g) chocolate chips (optional)
Chocolate Chip Cookie Layer:
- 6 tablespoons (85 g) salted butter, softened to room temperature
- ⅓ cup (71 g) granulated sugar
- ⅓ cup (71 g) lightly packed brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons (163 g) all-purpose flour
- 1 cup (170 g) chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9.5-inch deep pie plate with cooking spray. Set aside.
- For the brownie layer: in a medium microwave-safe bowl, add the butter and 1 cup chocolate chips. Cook for 45-second intervals, stirring in between, until melted and smooth. Don't over heat. Add the granulated sugar and brown sugar and mix until combined. Add the eggs and vanilla, and mix until well-combined. Stir in the flour, cocoa powder, salt, and chocolate chips (if using), and mix until no dry streaks remain.
- Spread the brownie batter evenly in the prepared pan.
- For the chocolate chip cookie layer: in a medium bowl of stand mixer fitted with the paddle attachment (or in a regular bowl using an handheld electric mixer), add the butter, granulated sugar, brown sugar, baking soda, and salt and mix until light and creamy, 1-2 minutes. Add the egg and vanilla, and mix until well-combined, another minute or so. Stir in the flour and chocolate chips until no dry streaks remain.
- Scoop the cookie dough in large dollops across the brownie batter. No need to spread or press into an even layer.
- Bake for 25-35 minutes until cookie dough is golden and center is soft but set (a toothpick will probably come out with sticky brownie batter). Tent the top of the pie loosely with foil after 20 minutes or so if the cookie dough is starting to brown too quickly. EDIT: some readers have reported back that they needed to add 10-15 minutes to the baking time for the brownie layer to bake through (a lot depends on the type of pan being used and oven temperature). If adding time, be sure to tent the pie with foil so the cookie layer doesn’t brown too much.
- Remove from the oven and serve immediately for a warm and gooey pie, or let the pie cool and serve at room temperature or slightly warm with ice cream.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
This was really delicious. It was rich and gooey the way brownies should be. I did have to tent it to avoid too much browning of the cookie. I was amazed by the small amounts of flour and such but it was really very good. I kept one star back as the webpage and all the ads made my user experience of this site quite terrible. I constantly had to reload and hit the back button as the ads kept changing the webpage. Soooo annoying.
I made this for our Sunday dessert yesterday. It was delicious! I used the chocolate chips in the brownie layer so I tried peanut butter chips in the cookie layer. I made everything else as written. I didn’t pay as much attention as I should have when baking it. I took it out after 30 minutes because the top was browned. When I cut into it, the middle was a little gooey but nobody complained at all. Everyone loved it! Sadly, we didn’t have any ice cream, so I whipped some cream for the top. Everyone agreed that this amazing treat needs to be in regular rotation, and that ice cream would have made it even better!.
I made this today after reading all the reviews. I baked the brownie layer for about 4 minutes (basically while I made the cookie layer). I also added 1/4 tsp of baking soda to the brownie layer. I baked the whole brookie for 30 minutes, tented it for another 5 minutes and it was perfect! My hubby doesn’t like gooey cookies or brownies and he said it was just right!
I just made this for church on Sunday and it looks real good
Absolutely Fabulous!! This recipe is scrumptious!! We added ice cream and it was restaurant good lol! Brownie was kind of soft like a step before goey just perfect, which I was a hoping for, chocolate chip layer was perfect! Baked for 15 mins extra as you suggested cause I have a very old oven. 🙂
Mel you are the best! Thanks for so much yumminess!
If the recipe is followed exactly as is, does the brownie part get baked through? In the video it looked completely soggy and raw. Could I bake the brownie part first, giving it like a 15 min head start or something and THEN adding the dollops of cookie dough before popping back into the oven?
It bakes through for me in my oven, but every oven could bake a bit differently. If you feel like you want to prebake the brownies for a few minutes, you could definitely experiment with that.
Fun way to have both worlds! And I only need a sliver.
Yes! Delicious! All loved it! Baked perfectly! Yum!!!!
I prebaked the brownie layer for 10 minutes, and then added the amount of cookie dough mentioned in the notes of you want more cookie dough, and cooked it all tougher for 30 more minutes. Came out perfect, brownie was perfectly done and the cookie and crunchy sides and a gooey center. Thanks for a delicious recipe