Brownie Cookie Pie—Chewy, Fudgy, and Totally Over-the-Top
Brownie Cookie Pie is what happens when two dessert icons merge into one epic creation. Imagine the gooey center of a brownie and the crispy-edged, chewy bite of a chocolate chip cookie—all baked into a golden-brown pie crust that slices like a dream. This dessert is rich, dense, and full of melty chocolate goodness in every bite. With a crackly brownie top and buttery cookie base, it’s the perfect treat to serve warm with a scoop of vanilla ice cream. Whether you bake it for a weekend dinner, celebration, or midnight craving, this pie will steal the show and satisfy every sweet tooth in the room.
Why You’ll Love It
It’s a one-bowl dessert that feels like a layered masterpiece. You don’t need to choose between cookies or brownies—you get both textures and flavors in every bite. It holds its shape like a pie, scoops like a skillet cookie, and tastes like the fudgiest brownie you’ve ever had. Easy to slice and serve, this treat brings the best of everything.
Ingredients
• ½ cup unsalted butter, melted
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup semi-sweet chocolate chips
• ¼ cup unsweetened cocoa powder
• ¼ cup chopped dark chocolate or more chips for brownie swirl
• Optional: sea salt flakes for topping
Instructions
- Preheat oven to 350°F and grease an 8- or 9-inch pie dish.
- In a large bowl, whisk melted butter, brown sugar, and granulated sugar until combined.
- Add egg and vanilla and whisk until smooth.
- Stir in flour, baking soda, and salt until a soft dough forms.
- Divide dough in half. To one half, add cocoa powder and dark chocolate pieces to create the brownie portion.
- Drop spoonfuls of both doughs randomly into the pie dish, alternating cookie and brownie batter.
- Gently swirl the top with a knife to marble the two batters together slightly—don’t overmix.
- Sprinkle a few extra chocolate chips on top and a pinch of sea salt if desired.
- Bake for 25–30 minutes or until edges are set but center is still soft. Let cool for 10–15 minutes before slicing.
Tips for the Best Swirl
Use a skewer or butter knife to gently swirl the batters together. Don’t mix too much—you want visible contrast. Let it cool slightly to firm up, but serve warm for the full gooey effect. If baking ahead, reheat slices in the microwave for 10–15 seconds.
Optional Add-Ons
Top with a scoop of vanilla or cookie dough ice cream. Drizzle with hot fudge or salted caramel. Fold chopped nuts into either batter for crunch. Add espresso powder to the brownie batter for a mocha twist.
Storage
Store covered at room temperature for up to 3 days. Refrigerate for a firmer texture or freeze slices for up to 2 months. Reheat gently for that fresh-from-the-oven warmth.
Final Thoughts
Brownie Cookie Pie is the ultimate mashup dessert—warm, gooey, and totally satisfying. With every bite delivering the best of a brownie and cookie in one, it’s destined to become your new favorite indulgence.
Stick around—every visit tastes better than the last at The Buttered Bliss.
