Brookie Pie {Brownie + Chocolate Chip Cookie}

Brookie Pie {Brownie + Chocolate Chip Cookie} is a pie recipe built around eggs, vanilla extract and salt. Plan on 12 slices and about 60 minutes.

• Yield 12 slices
• Ready in 60 minutes
• Prep 30 minutes
• Cook 30 minutes

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

1. Preheat the oven to 350 degrees F. Lightly grease a 9.5-inch deep pie plate with cooking spray. Set aside.
2. 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.
3. Spread the brownie batter evenly in the prepared pan.
4. 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.
5. Scoop the cookie dough in large dollops across the brownie batter. No need to spread or press into an even layer.
6. 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.
7. 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.

Let the center settle before you cut it, or the slices will slump.