Brownie Pie
If you love brownies and cookies, this brownie pie is the ultimate dessert! It combines a rich, fudgy brownie layer with a soft, chewy cookie dough crust, creating a thick, gooey slice that feels like a bakery treat.
This recipe is made from scratch with simple ingredients and includes a gluten free option, making it perfect for any occasion! You will love this Brookie Pie too!
Why You’ll Love This Brownie Pie
Two desserts in one with cookie dough and brownie layers
Thick, gooey center with crisp edges
Easy to make with simple pantry ingredients
Gluten free adaptable
Perfect for holidays, parties, or everyday baking
Ingredients
Brownie Batter
- ½ cup melted butter
- 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
- ½ cup dark chocolate chips, to mix in
Cookie Dough
- ½ cup cold unsalted butter
- ¾ cup coconut sugar
- 1 egg
- 1 tsp vanilla extract
- 1 ¼ cups gluten free flour
- ½ tsp baking soda
- pinch sea salt
- ½ cup chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Spray a pie plate with nonstick spray.
- Make the cookie dough. In a large mixing bowl, add cold butter and coconut sugar. Mix on high until no clumps of butter remain, about 2 to 3 minutes.
- Then, add in egg and vanilla. Stir to combine.
- Add in flour, baking soda and sea salt. Stir to combine.
- Fold in chocolate chips. Press this mixture into the oiled pie plate. It should be no thicker than 1/2 inch.
- 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 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 extra chocolate chips if desired.
- Pour batter into the pie plate on top of the cookie dough. Smooth out into one even layer.
- Bake for 36 to 40 minutes, or until the edges are set and the middle is no longer jiggly.
- Finally, remove from the oven. Cool for at least 4 hours before slicing and serving.
Texture Guide
| Part | Texture |
| Top | Slightly crisp and crackly |
| Center | Fudgy and gooey |
| Bottom | Soft and chewy cookie base |
Expert Baking Tips
Do not overbake or the center will dry out
Use high quality dark chocolate for best flavor
Let it cool fully for clean slices
Slight jiggle in the center is ideal when removing from oven
Common Mistakes to Avoid
| Problem | Cause | Fix |
| Raw center | Underbaked | Bake 3 to 5 more minutes |
| Dry texture | Overbaked | Remove earlier next time |
| Layers separating | Uneven spreading | Smooth batter evenly |
Variations
Use all purpose flour if not gluten free
Add espresso powder to enhance chocolate flavor
Swap chocolate chips for chunks for a richer texture
Use store bought dough or mix for a shortcut
Storage
Store in an airtight container at room temperature for up to 4 days.
For longer storage, refrigerate and reheat slightly before serving.
Frequently Asked Questions
Brownie pie can sink slightly if it is underbaked or if too much air was incorporated into the batter. This is normal and often results in a fudgier texture.
Yes, brownie pie freezes well. Wrap slices tightly and store in the freezer for up to 2 months. Thaw at room temperature before serving.
Use high quality chocolate and whisk the eggs and sugar well until light and frothy. This helps create the classic shiny brownie crust.
Popular toppings include vanilla ice cream, whipped cream, chocolate sauce, caramel drizzle, or fresh berries.
You May Also Like
- Oatmeal Cookie Pie
- Banana Bread Brownies
- Chocolate Peanut Butter Brownies
- Sugar Free Brownies
- Cookie Pie
If you make this brownie pie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Brownie Pie
Ingredients
Brownie Batter
- ½ cup melted butter
- 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
- ½ cup dark chocolate chips, to mix in
Cookie Dough
- ½ cup cold unsalted butter
- ¾ cup coconut sugar
- 1 egg
- 1 tsp vanilla extract
- 1 ¼ cups gluten free flour
- ½ tsp baking soda
- pinch sea salt
- ½ cup chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Spray a pie plate with nonstick spray.
- Make the cookie dough. In a large mixing bowl, add cold butter and coconut sugar. Mix on high until no clumps of butter remain, about 2 to 3 minutes.
- Then, add in egg and vanilla. Stir to combine.
- Add in flour, baking soda and sea salt. Stir to combine.
- Fold in chocolate chips. Press this mixture into the oiled pie plate. It should be no thicker than ½ inch.
- 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 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 extra chocolate chips if desired.
- Pour batter into the pie plate on top of the cookie dough. Smooth out into one even layer.
- Bake for 36 to 40 minutes, or until the edges are set and the middle is no longer jiggly.
- Finally, remove from the oven. Cool for at least 4 hours before slicing and serving.
Notes
- If you are not gluten free, feel free to use all purpose flour.
- For best results, use high quality dark chocolate chips. Sugar free dark chocolate can be used, but the top of the brownies will not be quite as shiny.
- 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.
One Comment on “Brownie Pie”
What size pie plate was used for this recipe