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. 

Piece of brookie pie with bite taken out on white plate with ice cream.

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.

Slice of brookie pie on white plate with fork and ice cream.

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. 

Taking bite of brookie pie with fork on white plate.

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). 

Spreading brownie batter in pie plate with red spatula.
Clumps of cookie dough on top of brownie batter in pie plate.

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). 

Baked brookie pie in glass pie plate.

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. 

Lifting piece of brookie pie out of pie dish with pie server.

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.

Ice cream, brookie pie, and chocolate drizzle on white plate.

One Year Ago: Cheesy Chicken Enchilada Bake
Two Years Ago: Chicken Banh Mi Flatbread with Incredible Sauces X 2 {Quick + Easy Dinner}
Three Years Ago: Cheesy Mexican Chicken Sweet Potato Skillet Meal 
Four Years Ago: Oatmeal Chocolate Chip Cake with Cream Cheese Frosting 
Five Years Ago: 30-Minute Asian Garlic Noodles with Shrimp {or Chicken}
Six Years Ago: One Pot Creamy Tuna and Shells 
Seven Years Ago: Cream Cheese Banana Bread with Sweet Cinnamon Topping
Eight Years Ago: Cowboy Spaghetti
Nine Years Ago: Meatball Soup with Pasta
Ten Years Ago: Tuscan Garlic Chicken {Olive Garden Knockoff}

bite of brookie pie cut out with fork on white plate with ice cream and chocolate drizzle

Brookie Pie {Brownie + Chocolate Chip Cookie}

4.82 stars (103 ratings)


Brownie Layer:

  • 6 tablespoons (85 g) salted butter
  • 1 cup (170 g) semisweet or bittersweet chocolate chips
  • cup (71 g) granulated sugar
  • 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
  • cup (71 g) granulated sugar
  • 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


  • 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.


Pan Size: a regular 9-inch pie plate will be too small for this recipe (and the batter may overflow in the oven). For an alternative pan size, you can try using 9- or 10-inch springform pan or a 9-inch square baking pan (with at least 2-inch sides).
Cookie Layer: if you want a thicker chocolate chip cookie layer (I *think* it will still fit in the 9.5-inch pie plate), use the following: 8 tablespoons butter, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon baking soda, 1/4 teaspoon salt, 1 large egg, 1 teaspoon vanilla, 1 1/2 cups all-purpose flour, 1 cup chocolate chips.
Serving: 1 slice, Calories: 490kcal, Carbohydrates: 58g, Protein: 5g, Fat: 27g, Saturated Fat: 14g, Cholesterol: 61mg, Sodium: 285mg, Fiber: 3g, Sugar: 40g

Recipe Source: from Mel’s Kitchen Cafe