Brookie Pie Chocolate Recipe

Brookie Pie Chocolate Recipe

Brookie Pie Chocolate Recipe

Homemade deep-fried brookie pie combines everything we love about soft chocolate chip cookies and brownies from scratch. When you can’t choose between chocolate or chocolate cookies, have both.

Today’s recipe for brookie pie is deep dish decadence – a combination of two of my favorite recipes, chocolate cake and brownies. We will start with the cake mixture from my soft chocolate cake. If you can’t choose between chocolate cake or brownies, ask for both in this brookie pie. Both layers were from the start, simple, fudgy, and pampering.


Cookie Layer

  • 1 teaspoon of baking soda
  • 1/2 teaspoon salt
  • 1 large egg, at room temperature
  • 2 teaspoons of pure vanilla extract
  • 2 cups (250g) all-purpose flour (spoon & flattened)
  • 2 teaspoons of corn flour
  • 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) of packaged pink sugar
  • 1/4 cup (50g) white sugar
  • 1 and 1/4 cup (225g) pieces of semi-sweet chocolate

Brownie Layer

  • 3 large eggs, at room temperature
  • 1 teaspoon of pure vanilla extract
  • 2 tablespoons (11g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick or 115g) unsalted butter
  • 8 ounces (228g) of roughly chopped , semi-sweet chocolate
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) of packaged pink sugar
  • 1/2 cup + 2 tablespoons (80 g) all-purpose flour (spoon & flattened)


  1. Preheat the oven to 350 ° F (177 ° C). Brush a deep-dish pie pan or use a non-stick spray. Put aside.
  2. Make cake layers: shake flour, corn flour, baking soda, and salt together until they are combined. Put aside. In a large bowl using a handheld mixer or stand with paddle padding, shake the butter for 2 minutes at high speed until it is completely smooth and soft. Add brown sugar and sugar, then shake at medium speed until soft colored. Beat eggs and vanilla at high speed. Rub the sides and bottom of the bowl as needed. At low speed, slowly mix the dry ingredients into the wet ingredients until they are combined then shake in a chocolate chip. The cake mixture will be thick. Press evenly into the prepared baking pan.
  3. Make a layer of brownies: Melt the butter and chopped chocolate together in a heat-resistant bowl in the microwave for 1 and 1/2 minutes. Remove and stir until all the chocolate has melted. Reheat for 20 seconds if needed. Let it cool for 5 minutes before adding eggs (don’t want them scrambling!). Beat sugar, eggs, and vanilla extract. Then stir in the flour, cocoa powder and salt. Spread above the cookie layer.
  4. Bake the pie for 45-60 minutes or until the toothpick inserted into the middle is mostly clean with a few moist brownies crumbs (not wet!). This can take a little longer than an hour. All ovens are different, but start checking in 45 minutes. Loosen the top of the pie with aluminum foil if the edges are browned too quickly.
  5. Allow it to cool completely in the pan placed on a wire rack. Or let it just cool for 30 minutes and serve warm with ice cream. The rest of the food stays well covered at room temperature for 5 days.

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