Description
Brookie Pie is the ultimate dessert mashup, combining a chewy chocolate chip cookie crust with a rich, fudgy brownie filling. Easy to make with store-bought dough and mix, it’s indulgent, gooey, and perfect for any occasion.
Ingredients
- 1 (16.5 ounce) package refrigerated chocolate chip cookie dough (1 3/4 cups), divided
- 1 (16.3 ounce) box fudge brownie mix
- 1/2 cup butter, melted
- 1 large egg
- 1/4 cup water
Instructions
- Preheat oven to 350°F (175°C). Lightly spray a 9-inch pie dish with non-stick cooking spray.
- Prepare cookie crust: Let cookie dough soften at room temperature for 5 minutes. Reserve 1/4 cup dough for topping. Press remaining 1 1/2 cups evenly into the bottom and up the sides of the pie dish.
- Make brownie filling: In a medium bowl, combine dry brownie mix, melted butter, egg, and water. Stir until well blended.
- Assemble pie: Spread brownie batter evenly over cookie crust. Roll reserved cookie dough into teaspoon-sized balls and place on top.
- Bake for 45–50 minutes. After 15 minutes, cover loosely with foil to prevent over-browning of cookie dough balls.
- Cool completely before slicing to allow pie to set properly.
Notes
- Add chopped walnuts or pecans to brownie batter for crunch.
- Top with mini chocolate chips before baking for extra chocolate flavor.
- Drizzle caramel or peanut butter on top for added richness.
- Swap chocolate chip cookie dough for peanut butter cookie dough for variation.
- Store at room temperature for up to 3 days, or refrigerate up to 5 days.
- Freeze tightly wrapped pie for up to 2 months. Thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34 g
- Sodium: 310 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
