Decadent Chocolate Brownie Pie Recipe

What’s better than a brownie? A brownie baked inside a chocolate chip cookie base. Made with both melted chocolate and cocoa powder, the brownie filling is deeply fudgy with a crackly top—everything a brownie should be. I considered a classic flaky pie crust, but decided a chocolate chip cookie base would be irresistible. The result is essentially a cookie-brownie pie: a brookie pie.

This post was originally published in November 2020 and has been refreshed with new photos, clearer instructions and an updated recipe format.

Tell me about this recipe

• This recipe uses a chocolate chip cookie dough pressed into a pie plate instead of a traditional pie crust. Make the cookie dough, press it evenly into the pan and par‑bake the base.
• The brownie filling is ultra‑fudgy, made with both cocoa powder and chopped dark chocolate for depth of flavor.
• Active prep time is short—about 28 minutes to prepare the dough and batter—though chilling and baking add additional time.
• Serve slices warm with a scoop of ice cream or freshly whipped cream.

Ingredients needed

The printable recipe card and full measurements appear below in the recipe section.

Ingredient notes

• Butter: European‑style butter (higher fat) gives a richer, creamier flavor in baked goods.
• Oil: Use a neutral oil such as vegetable, canola or rapeseed for the brownie batter.
• Chocolate: Choose a good quality dark chocolate (around 63% cocoa or higher) for a deep chocolate flavor.

How to make this recipe

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

Two: Add the egg yolk (reserve the white) and vanilla extract, mixing until combined.

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

Four: Stir in the milk and mix for another minute, then fold in the chocolate chips. Preheat the oven to 350°F (175°C).

Five: Press the cookie dough evenly into a 9‑inch pie plate. Chill for at least 30 minutes so the crust firms up.

Six: Par‑bake the crust at 350°F (175°C) for about 15 minutes until lightly golden. Allow it to cool completely.

Seven: Once the crust is cool, brush the surface with the reserved egg white to create a seal between crust and filling.

Eight: Place chopped chocolate and butter in a heatproof bowl, set over a double boiler and stir until completely melted. Remove from heat and let cool slightly.

Nine: In a large bowl whisk together the eggs, oil, vanilla and both sugars until smooth and slightly aerated.

Ten: Add the melted chocolate and butter mixture, then whisk in the flour, cocoa powder and salt until fully combined and glossy.

Eleven: Carefully pour the brownie mixture into the prepared cookie crust; the pie plate should be nearly full but not overflowing.

Twelve: Bake at 350°F (175°C) for 45–50 minutes, until the brownie is set at the edges and slightly soft in the center. Allow the pie to cool completely before slicing; chilling will help the slices hold their shape.

Recipe tips

• Weigh ingredients by metric grams whenever possible for the most accurate, consistent results.
• Bring dairy, eggs and butter to room temperature before starting for easier mixing and a smoother texture.
• To achieve a paper‑thin, crackly brownie crust, be sure to whisk the sugar and eggs until properly aerated before adding the rest of the ingredients.
• Press the crust evenly and avoid making the bottom too thick; a thick base reduces space for the brownie filling and can cause overflow.

Recipe

Equipment

• 9‑inch pie plate
• Stand mixer with paddle and whisk attachments (or hand mixer)
• Heatproof bowl for melting chocolate and double boiler setup

Ingredients

Chocolate Chip Cookie Crust

• 115 grams (1 stick) unsalted butter
• 55 grams (1/4 cup) light brown sugar
• 1 large egg yolk (reserve white)
• 1 teaspoon vanilla extract
• 210 grams (1 3/4 cups) all‑purpose flour
• 1 teaspoon kosher salt
• 1/8 teaspoon nutmeg
• 15 grams (1 tablespoon) whole milk
• 113 grams (2/3 cup) chocolate chips

Brownie Filling

• 60 grams (1/2 stick) unsalted butter
• 200 grams (7 ounces) dark chocolate, chopped
• 20 grams (1/4 cup) cocoa powder
• 100 grams (1/2 cup) granulated sugar
• 100 grams (1/2 cup) light brown sugar
• 3 eggs
• 1/2 tablespoon vanilla extract
• 72 grams (1/2 cup) all‑purpose flour
• 1 teaspoon kosher salt
• 60 grams (1/3 cup) vegetable oil

Whipped Cream (optional)

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

Instructions

Make the base

1. Cream butter and sugar on medium speed for 3 minutes. Add the egg yolk and vanilla and mix to combine.
2. Add flour, nutmeg and salt and mix on low until incorporated. Add the milk and mix one more minute. Stir in chocolate chips.
3. Press the dough evenly into a 9‑inch pie plate. Chill for at least 30 minutes, then par‑bake at 350°F (175°C) for 15 minutes until lightly golden. Cool completely.
4. Brush the cooled crust with the reserved egg white to seal the surface.

Make the brownie filling

1. In a heatproof bowl set over simmering water, melt the chopped chocolate with the butter and oil, stirring until smooth. Remove from heat and let cool slightly.
2. Whisk the eggs, sugars and vanilla in a bowl until smooth and aerated. Add the melted chocolate mixture and whisk to combine.
3. Fold in the flour, cocoa powder and salt until smooth. Pour the batter into the prepared crust.
4. Bake at 350°F (175°C) for 45–50 minutes. The edges should be set and the center slightly soft. Cool completely before slicing.

Whipped cream

1. Whip heavy cream on medium‑high speed until stiff peaks form. Gradually add the sugar while whipping. Serve immediately on slices if desired.

Notes

The chocolate chip crust is adapted from established pie techniques; this method yields a sturdy, cookie‑like shell that complements the fudgy brownie filling. Using a kitchen scale and metric measurements improves accuracy and consistency. Store the pie refrigerated for up to 4 days; freeze individual slices for up to 3 months and defrost overnight in the fridge.