The Brookie Pie is the perfect combination of dense, chocolaty, fudgy brownie goodness, topped with an incredible giant chewy chocolate chip cookie. The contrast between the two textures and flavors is truly heavenly.
The best part about this recipe is that it’s incredibly easy to make, and once you have all the ingredients prepared, it comes together in no time at all. Simply prepare the brownie batter, pour it into a pie dish, and then prepare the chocolate chip cookie dough and spoon it on top. Pop it into the oven and let the magic happen!
Once the Brookie Pie is baked to perfection, it’s best served warm with a generous scoop of your favorite ice cream. The combination of the warm, gooey pie with the cold, creamy ice cream is out of this world. It’s the perfect dessert to serve at a dinner party or special occasion, and is sure to impress your guests.
How to make Brookie Pie
To prepare the brownie, preheat the oven and butter the sides and bottom of an 8 inch (20 cm) springform pan. Melt the chocolate and butter in a bowl over bain-marie, and then stir in the sugar, eggs (one at a time), vanilla extract, flour, salt, cocoa powder, and chocolate chips. Pour the batter into the prepared pan and set it aside.
To prepare the chocolate chip cookie dough, whisk together the dry ingredients in a separate bowl, and then mix the butter and sugar until creamy in a large bowl. Add the egg and vanilla extract, and then slowly incorporate the dry ingredients until just combined. Fold in the chocolate chips.
Spread the cookie dough over the brownie batter in the pan, and bake for about 50-60 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it. Cover with aluminum foil if the top is browning too quickly.
Once baked, let the Brookie Pie cool for at least 30 minutes before serving. It’s best enjoyed slightly warm with a dollop of ice cream and melted chocolate. Leftovers can be stored covered at room temperature for up to 5 days.
This recipe is perfect for satisfying your sweet tooth and indulging in a truly decadent dessert.
So why not give this amazing Brookie Pie recipe a try? It’s the perfect way to indulge your sweet tooth and satisfy your cravings for both brownies and chocolate chip cookies. Once you try it, you’ll never want to go back to plain old brownies or cookies again! If you do, make sure to share the photos with me on Instagram. I love seeing how it works for you. Enjoy!
Other similar recipes you may like to try
This Skillet Chocolate Chip Cookie is an amazing, irresistible dessert in the form of a giant chocolate chip cookie that is easy and quick to prepare perfect for any occasion. It is served warm, right after you take it out from the oven, while still soft inside, with melted chocolate and slightly crispy edges. Topped with ice cream makes it simply divine.
Indulge in the timeless delight of homemade Chocolate Chunk Cookies. These irresistibly chewy treats combine rich, buttery dough with a generous infusion of decadent chocolate chunks, creating a classic dessert that satisfies every sweet craving.
This Chocolate Chip Cookie Cheesecake is as good as it sounds, rich, chocolaty and decadent. A homemade large chocolate chip cookie crust topped with a silky white chocolate and cream cheese filling and topped with chocolate ganache. Absolutely delicious and definitely a crowd pleaser.
YOU MAY ALSO LIKE:
Butterless Chocolate Chip Cookies
Eggless Chocolate Oatmeal Cookies
Chocolate Brioches
Skillet Brownie
Brookie Pie
Ingredients
For brownie
- 3 oz (90g) semisweet chocolate (55%-70%) , for melting
- 3/4 cup (170g) unsalted butter
- 1 tsp (3g) instant espresso powder
- 1 cup (200g) sugar
- 3 eggs
- 1 tsp (5g) vanilla extract
- 1 tbsp (8g) dark cocoa powder
- 1/2 tsp (3g) salt
- 3/4 cup (95g) flour
- 3 oz (90g) semisweet chocolate (55%-70%) , chips or chunks
Chocolate Chip Cookie Dough
- 1 â…› cup (140g) flour
- 1/2 tsp (3g) baking soda
- 1 tsp (3g) cornstarch
- 1/2 tsp (3g) salt
- 1/3 cup (80g) unsalted butter , room temperature
- 1/3 cup (70g) brown sugar
- 2 tbsp (30g) sugar
- 1 large egg
- 1 tsp (5g) vanilla extract
- 2/3 cup (100g) semisweet chocolate chips or chunks (55%-70% cocoa)
- extra chocolate chips for topping , optional
Instructions
First prepare the brownie.
- Preheat the oven to 350F (180C). Butter the sides and bottom of an 8-inch (20 cm) springform pan. Line the pan with parchment paper.
- Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Add instant espresso powder. Remove the pan from heat but keep the bowl over the water and stir in the sugar, then remove the bowl from the pan.
- Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt, cocoa powder and stir well. Stir in the chocolate chips or chunks.
- Pour the batter into the prepared pan and set aside until you prepare the chocolate chip cookie dough.
Prepare the chocolate chip cookie dough.
- In a medium-sized bowl, whisk together the flour, baking soda, cornstarch and salt. Set aside.
- In a large bowl, mix together the butter with both sugars until creamy.
- Add egg and then add vanilla extract. Mix until just combined.
- With the mixer on low incorporate the flour mixture.
- Fold in the chocolate chips or chunks.
- Spread the dough on top of the brownie batter.
- Bake for about 50-60 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
- While baking, cover with aluminum foil if the top is browning too quickly.
- Let it cool at least 30 minutes before serving.
- Enjoy slightly warm with a good dollop of ice cream and melted chocolate.
- Keep leftovers covered at room temperature for up to 5 days.
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
The cake looked lovely. Sure my child will like this
Thanks for your recipe’s
Thanks for your recipe’s