When you can’t choose between chocolate chip cookies and brownies, you make this Brookie Pie. A brownie-topped chocolate chip cookie pie to cure all your chocolate dessert cravings.
This gloriously decadent brookie pie is a combination of my Chunky Chocolate Chip Cookies – really delicious, easy to make chewy cookies – and my Peppermint Brownie Tart (minus the peppermint). Only one thing can make it better, and that’s smothering each slice in this Homemade Chocolate Sauce, am I right?
Here’s why you’ll love this brookie pie!
If you’ve ever wanted cookies and brownies at the exact same time, which I have, this recipe will make all your dreams come true.
- It’s rich and totally scrumptious
- It’s easy to make
- No special equipment required
- No chilling required
- Buttery choc chip cookies and decadent brownies all at once.
How to make brookie pie
- Start with a simple cookie dough. Whisk together dry ingredients first and set them aside while you beat together butter and sugar. Now combine it all with a little milk and chocolate chips.
- Mix up a batch of easy brownies. All in one bowl, wet ingredients first, then you add the dry – this brownie recipe could not be easier.
- Assemble it. Into a pie tin or 8 inch springform tin, press the cookie dough into the bottom first in an even layer, then pour that gorgeous chocolate brownie batter over the top. Spread it out.
- Bake. The brookie pie is cooked when a toothpick inserted comes out with a crumb or two attached but no wet batter. For my oven this is around 55 minutes but all ovens are different so start testing 10 minutes before that.
- Cool and serve. You can eat this pie warm or cooled to room temperature or even cold. I like it best just slightly warm, topped with ice cream and this homemade chocolate sauce.
This brownie recipe gets all it’s chocolatiness from my favourite dark dutch process cocoa. It’s amazing for it’s smooth but rich chocolate flavour and dark colour. Regular unsweetened cocoa will also work in this recipe, but try to grab some dutched if you can.
About that Homemade Chocolate Sauce ….
This Homemade Chocolate Sauce is simply the best I’ve had and it’s ridiculously easy to make. Just 5 ingredients and 5 minutes stove time. Dark brown sugar gives it richness, butter for flavour and a glossy finish, milk, cocoa and flour – that’s all you need. Get the full recipe for the sauce here.
How to serve brookie pie
Warm, room temperature or cold – take your pick. I like it just above room temperature with ice cream and chocolate sauce but you could also top it with this Quick Caramel Sauce or give all that indulgence a lift with a Homemade Strawberry Sauce.
How to store this brownie topped, chocolate chip cookie pie
Simply store this in an airtight container in the fridge for 4-5 days. You can freeze it too, best done sliced so that you can thaw and eat quickly.
So next time you need a fix of both cookies and brownies, go ahead and give this Brookie Pie a go. You won’t be sorry.
MORE BROWNIE RECIPES YOU’LL LOVE
FOR THE COOKIE BASE
- 95 g plain (all purp) flour (3/4 cup / 3.5oz)
- 35 g cornflour (cornstarch) (1/3 cup / 1.5oz)
- 1/4 teaspoon baking soda (bicarb soda)
- 1/4 teaspoon salt
- 50 g white granulated sugar (1/4 cup / 2oz)
- 35 g light brown sugar (notes) (2 tablespoons / 1.5oz)
- 57 g unsalted butter, softened (1/4 cup / 1/2 stick)
- 1 tablespoon whole milk (notes)
- 1/3 cup dark chocolate chips
FOR THE BROWNIE
- 113 g unsalted butter (1/2 cup / 1 stick)
- 2 large eggs
- 1 teaspoon vanilla
- 100 g white sugar (1/2 cup / 3.5oz)
- 100 g light brown sugar (1/2 cup packed / 3.5oz)
- 65 g plain (all purp) flour (1/2 cup / 2.3oz)
- 35 g dutch processed cocoa (1/3 cup / 1.5oz)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat oven to 180C / 350F /160C fan forced. Line the base of a metal non-stick pie tin or 8 inch spring form tin. If your tin is not non-stick, make sure to grease and flour the sides too.
FOR THE COOKIE BASE
- Sift together the flour, cornflour, baking soda and salt.
- In a separate bowl, beat together the butter and both sugars until lightened and fluffy. Scrape down the sides of the bowl and add half the flour mix. Beat until just combined. Add the milk and remainder of the flour and mix until it just starts to come together.
- Finally, add the choc chips and salt and give the mixture another beat until mixed through and the dough is clumping.
- Press the dough into a flat layer on the base of the prepared baking tin.
FOR THE BROWNIE TOP
- In a medium bowl, melt the butter in the microwave until just melted - don't overheat.
- Add the vanilla and eggs and whisk well to combine.
- Add the sugars and whisk again until combined.
- Sift over the flour, cocoa, baking powder and salt. Whisk until the batter is smooth.
- Pour over the cookie dough and bake for 50-60 minutes until a toothpick inserted comes out with just a crumb or two attached and no wet batter.
- I use a standard Australian 20ml tablespoon
- All ovens vary – start testing for doneness at 45 minutes.
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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