Brookie Pie
If you’ve ever had to choose between a cookie and a brownie, this Brookie Pie recipe solves that problem in the best way possible! It is truly the best of both worlds – fudge gooey chocolate brownies and classic buttery chocolate chip cookies.
This dessert combines a thick, chewy cookie base with a rich, fudgy brownie layer, all baked into one irresistible pie. It’s naturally gluten free, deeply chocolatey, and perfect for sharing!
Why This Brookie Pie Works
Coconut sugar adds a subtle caramel flavor
The brownie layer stays fudgy, not cakey
Cookie dough creates structure and chew
Long cooling time gives clean slices
Ingredients
Cookie Dough
- 1 stick unsalted butter, room temperature
- ¾ cup coconut sugar
- 1 egg
- ½ tsp vanilla extract
- 1 ½ cups gluten free flour, see note
- ½ tsp baking soda
- ½ tsp sea salt
- 1 cup dark chocolate chips
Brownie Batter
- 1 stick unsalted butter, melted
- 1 cup dark chocolate chips
- 2 eggs
- 1 cup coconut sugar
- 2 tbsp dark cocoa powder
- 1 tsp vanilla extract
- ¼ cup gluten free flour, see note
- ½ cup dark chocolate chips
How to Make Brookie Pie
- First, preheat oven to 350 degrees Fahrenheit. Spray a pie plate with nonstick spray.
- In a stand mixer or large mixing bowl, beat together the butter and coconut sugar. Beat for 3 minutes or until no clumps of butter remain.
- Add in the egg and vanilla. Stir to combine.
- Then, add gluten free 1 to 1 flour, sea salt, and baking soda to bowl. Stir until a thick dough is formed.
- Fold in dark chocolate chips. Press half of this mixture down into the pie plate. It should be about 1/4 inch thick.
- Then, make the brownie batter.
- Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
- In a mixing bowl, add eggs and coconut sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
- Add the melted chocolate mixture to the mixing bowl. Stir to combine.
- Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
- Fold in the chocolate chips.
- Pour batter into pie plate on top of the cookie dough.
- Then, scoop balls of the remaining cookie dough on top of the brownie batter.
- Bake for 45 to 50 minutes, or until the middle looks barely set and the edges are golden brown.
- Remove from the oven. Allow this pie to cool at least 6 hours, ideally overnight.
- Finally, slice and serve!
Pro Tips for the Best Brookie Pie
Do not overbake or it will dry out
Use high-quality dark chocolate
Slightly underbaked is better than overbaked
Let it rest overnight for clean slices
Common Mistakes
| Problem | Cause | Fix |
| Too gooey | Underbaked | Add 5 more minutes |
| Too dry | Overbaked | Reduce bake time |
| Falls apart | Not cooled | Let sit overnight |
Storage Tips
Store at room temperature up to 4 days.
Keep in airtight container at room temperature.
Refrigerate for firmer texture.
Easy Variations
Use regular sugar if needed
Swap in dairy free butter
Add nuts for crunch
Use store bought mixes to save time
Frequently Asked Questions
A Brookie Pie is a dessert that combines cookie dough and brownie batter baked together in one pie. It has a chewy cookie base and a rich, fudgy brownie top.
Yes. It actually tastes better the next day.
It likely needs more cooling time, not more baking.
Yes. This recipe already uses gluten free flour, making it a great option for those avoiding gluten. Just be sure to use a 1 to 1 gluten free baking flour.
Yes, you can use store bought versions to save time. However, homemade versions give a richer flavor and better texture.
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If you make this brookie pie, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Brookie Pie
Ingredients
Cookie Dough
- 1 stick unsalted butter, room temperature
- ¾ cup coconut sugar
- 1 egg
- ½ tsp vanilla extract
- 1 ½ cups gluten free flour, see note
- ½ tsp baking soda
- ½ tsp sea salt
- 1 cup dark chocolate chips
Brownie Batter
- 1 stick unsalted butter, melted
- 1 cup dark chocolate chips
- 2 eggs
- 1 cup coconut sugar
- 2 tbsp dark cocoa powder
- 1 tsp vanilla extract
- ¼ cup gluten free flour, see note
- ½ cup dark chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Spray a pie plate with nonstick spray.
- In a stand mixer or large mixing bowl, beat together the butter and coconut sugar. Beat for 3 minutes or until no clumps of butter remain.
- Add in the egg and vanilla. Stir to combine.
- Then, add gluten free 1 to 1 flour, sea salt, and baking soda to bowl. Stir until a thick dough is formed.
- Fold in dark chocolate chips. Press half of this mixture down into the pie plate. It should be about 1/4 inch thick.
- Then, make the brownie batter.
- Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
- In a mixing bowl, add eggs and coconut sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
- Add the melted chocolate mixture to the mixing bowl. Stir to combine.
- Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
- Fold in the chocolate chips.
- Pour batter into pie plate on top of the cookie dough.
- Then, scoop balls of the remaining cookie dough on top of the brownie batter.
- Bake for 45 to 50 minutes, or until the middle looks barely set and the edges are golden brown.
- Remove from the oven. Allow this pie to cool at least 6 hours, ideally overnight.
- Finally, slice and serve!
Notes
- To save time, you can use store bought cookie dough and brownie mix if needed.
- Do not bake too long!
- Store leftovers in an airtight container for up to 4 days at room temperature.