What's better than a brownie? A brownie cooked in a chocolate chip base! Made with not just melted chocolate, but also cocoa powder, the brownie filling is everything I want in a brownie - crackly top included. While I had initially thought of doing a regular flakey pie crust, I ended up making a chocolate chip cookie base. This is basically a cookie brownie pie - a brookie pie!
This post was originally published in November 2020 but has been updated with new photos, new content and a revised recipe.
Tell me about this recipe!
- Instead of a regular pie crust, this is made with a chocolate chip cookie crust. All you need to do is make cookie dough and press it into your pie plate.
- The brownie filling is super gooey and fudgy, made with cocoa powder and chopped chocolate
- It takes just 28 minutes to prep the entire recipe
- Serve this pie with a scoop of ice cream or homemade whipped cream
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
- Butter: I always use European style butter, like Kerry Gold, in my baking. European butter has higher butterfat content, giving you a much creamier and richer taste.
- Oil: use a neutral oil like vegetable, canola or rapeseed oil
- Chocolate: use a dark chocolate for the brownies, anything over 63% cocoa
How to make this recipe
One: In a stand mixer with the paddle attachment, cream the butter and sugar together until light and airy. This will take about 3 minutes.
Two: Add your egg yolk (but save your egg white for later!) and vanilla and mix on medium speed.
Three: Add the flour, salt and nutmeg. Mix on a low speed until well incorporated.
Four: Add the milk and mix together for one more minute.
Five: Fold in your chocolate chips. Preheat your oven to 350 degrees.
Six: Press the cookie dough into your 9-inch pie plate. Chill for 30 minutes. Bake your crust for 15 minutes and let cool completely.
Seven: Once the crust is cool, brush with the reserved egg white.
Eight: Place your chopped chocolate and butter in a heatproof bowl. Set over a double boiler and stir until it has completely melted. Let cool.
Nine: In a large bowl, add your eggs, oil, vanilla extract and sugars.
Ten: Mix the ingredients with a whisk until completely smooth.
Eleven: Add in the melted chocolate and butter, flour, cocoa powder and salt. Whisk until smooth.
Twelve: Slowly pour the mixture into your pie plate, it should just about fit! Bake at 350 degrees for 45-50 minutes. Let cool completely before slicing.
- I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.
- The secret to getting a thin and crackly crust is all in mixing the sugar and eggs together. Whisking them together until they’re properly aerated is going to give us a paper crust to the brownies.
- Make sure that the crust isn't too thick at the bottom of the pie plate. If it's too thick, there won't be enough space for the brownie filling and it will overflow
Frequently Asked Questions
You can keep it in the fridge for up to 4 days
Yes! Wrap up slices of the brownie pie and freeze for up to 3 months. Defrost in the fridge overnight.
The secret to a fudgy brownie is having less flour to fat - this recipe doesn't use much flour and has no leavener (like baking soda or baking powder), but has a lot of butter and chocolate.
Other Chocolate Recipes
- 9 inch pie plate
Chocolate Chip Cookie Crust
- 115 grams unsalted butter
- 55 grams light brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 210 grams flour
- 1 teaspoon kosher salt
- ⅛ teaspoon nutmeg
- 15 grams whole milk
- 113 grams chocolate chips
- 60 grams unsalted butter
- 200 grams dark chocolate, chopped
- 20 grams cocoa powder
- 100 grams granulated sugar
- 100 grams light brown sugar
- 3 eggs
- ½ tablespoon vanilla extract
- 72 grams flour
- 1 teaspoon kosher salt
- 60 grams vegetable oil
- 240 ml heavy cream
- 50 grams sugar
- In a stand mixer with the paddle attachment, cream the butter and sugar on medium speed for 3 minutes. Add the egg yolk and vanilla, and mix on medium to combine. Add the flour, nutmeg and salt, mixing on low until incorporated. Add the milk and mix for one more minute. Stir in the chopped chocolate.
- Take the dough and press it into your pan. Chill for at least 30 minutes.
- Preheat oven to 350°F/175°C. Parbake your crust for 15 minutes until a light golden brown.
- Once the crust is cool, use the egg white from the dough to brush the base.
- In a medium bowl, combine butter, oil and chocolate. Set over a double boiler and stir, until it has completely melted. Let cool.
- Add the sugars and vanilla and mix well. Then add the eggs, one at a time, mixing well after each addition. Add the flour, cocoa powder, malted milk powder, and salt.
- Preheat oven to 350°F/175°C. Pour the batter into the base and bake for 45-50 minutes.
- In a stand mixer with the whisk attachment or using a handheld whisk, whip the heavy cream on medium-high speed until you have stiff peaks.
- Slowly pour in the sugar. Use immediately