Decadent Chocolate Brownie Pie Recipe

What’s better than a brownie? A brownie baked inside a chocolate chip cookie base. Made with both melted dark chocolate and cocoa powder, the filling is fudgy and gooey with the crackly top I love. Instead of a traditional pie crust, this recipe uses a chocolate chip cookie dough pressed into a 9-inch pie plate — essentially a cookie-brownie pie, or brookie pie.

This post was originally published in November 2020 and has been updated with new photos and a revised recipe.

About this recipe

• The base is a chocolate chip cookie crust — simply make cookie dough and press it into your pie plate.
• The brownie filling is rich and fudgy, made with chopped dark chocolate and cocoa powder.
• Prep time is quick — about 28 minutes total to prepare the dough and filling.
• Serve slices with vanilla ice cream or freshly whipped cream for the best experience.

Ingredients needed

The printable recipe card with full measurements and instructions is below in the recipe section.

Ingredient notes

• Butter: European-style butter (higher butterfat) gives a creamier, richer result, but regular unsalted butter will work.
• Oil: Use a neutral-flavored oil such as vegetable, canola, or rapeseed.
• Chocolate: Choose a good-quality dark chocolate (around 63% cocoa or higher) for the brownie filling.

How to make this recipe

1. In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and airy (about 3 minutes).

2. Add the egg yolk and vanilla (reserve the white for brushing the crust later) and mix on medium until combined.

3. Add the flour, salt and a pinch of nutmeg and mix on low until just incorporated.

4. Stir in the milk and mix for one more minute to form a dough.

5. Fold in the chocolate chips. Preheat the oven to 350°F (175°C).

6. Press the cookie dough evenly into a 9-inch pie plate. Chill for 30 minutes, then parbake the crust for about 15 minutes until lightly golden. Allow the crust to cool completely.

7. When the crust is cool, brush the surface with the reserved egg white to seal the base.

8. Place chopped dark chocolate and butter in a heatproof bowl over a double boiler. Stir until fully melted, then set aside to cool slightly.

9. In a large bowl whisk together the eggs, oil, vanilla, granulated sugar and light brown sugar until smooth and aerated.

10. Add the melted chocolate-butter mixture to the egg-sugar mixture, then fold in flour, cocoa powder and salt until the batter is smooth.

11. Pour the brownie batter into the prepared cookie crust — it should nearly fill the pie plate.

12. Bake at 350°F (175°C) for 45–50 minutes, until the center is set but still slightly soft. Cool completely before slicing.

Recipe tips

• Use a kitchen scale and measure ingredients in grams when possible — it improves consistency in baking.
• Bring refrigerated ingredients to room temperature before starting.
• Whisking the eggs and sugars well incorporates air and helps create the thin, crackly top on the brownie layer.
• Press the cookie crust evenly and avoid making the bottom too thick; otherwise there won’t be enough space for the brownie filling.

Frequently asked questions

Other chocolate recipes

Tag @alpineella on Instagram if you make this pie and feel free to leave a review below.

Recipe

Brownie Pie

Brookie pie — a chocolate chip cookie base with a fudgy brownie filling.

Author: Ella Gilbert

Prep time: 28 mins   Cook time: 50 mins   Total time: 1 hr 18 mins   Servings: 10 slices

Equipment

• 9-inch pie plate

Ingredients

Chocolate chip cookie crust

• 115 g (1 stick) unsalted butter
• 55 g (1/4 cup) light brown sugar
• 1 large egg yolk (reserve white)
• 1 tsp vanilla extract
• 210 g (1 3/4 cup) flour
• 1 tsp kosher salt
• 1/8 tsp nutmeg
• 15 g (1 tbsp) whole milk
• 113 g (2/3 cup) chocolate chips

Brownie filling

• 60 g (1/2 stick) unsalted butter
• 200 g (7 oz) dark chocolate, chopped
• 20 g (1/4 cup) cocoa powder
• 100 g (1/2 cup) granulated sugar
• 100 g (1/2 cup) light brown sugar
• 3 eggs
• 1/2 tbsp vanilla extract
• 72 g (1/2 cup) flour
• 1 tsp kosher salt
• 60 g (1/3 cup) vegetable oil

Whipped cream

• 240 ml (1 cup) heavy cream
• 50 g (1/4 cup) sugar

Instructions

Make base

1. Cream the butter and sugar in a stand mixer with the paddle attachment on medium for 3 minutes. Add the egg yolk and vanilla and mix to combine. Add the flour, nutmeg and salt and mix on low until incorporated. Add the milk and mix another minute. Stir in the chocolate chips.
2. Press the dough into a 9-inch pie plate and chill at least 30 minutes.
3. Preheat the oven to 350°F (175°C) and parbake the crust for about 15 minutes until lightly golden. Cool completely.
4. Brush the cooled crust with the reserved egg white to seal the base.

Make brownies

1. Combine butter, oil and chopped chocolate in a heatproof bowl over a double boiler. Stir until completely melted, then cool slightly.
2. Whisk the sugars and vanilla into the eggs, then add the melted chocolate mixture. Add the flour, cocoa powder and salt and whisk until smooth.
3. Pour the batter into the prepared crust and bake at 350°F (175°C) for 45–50 minutes. Cool completely before slicing.

Whipped cream

1. Whip the heavy cream with a whisk or mixer until stiff peaks form, gradually add the sugar, and use immediately to serve with pie slices.

Notes

The chocolate chip crust is adapted from The Book on Pie. For best results, weigh ingredients in grams — metric measurements were used to develop and test this recipe. European-style butter will make bakes richer and creamier. Store the pie in the fridge up to 4 days; freeze slices up to 3 months and defrost in the fridge overnight.

Nutritional information (estimate per serving)

Calories: 660 kcal • Carbohydrates: 67 g • Protein: 7 g • Fat: 42 g • Saturated fat: 26 g • Sugar: 38 g

Tried this recipe? Leave a comment below and tag @alpineella on Instagram so Ella can see your bake!