Description
With chocolate chip cookie dough scattered in a rich, fudge brownie pie baked into a cookie dough crust, this Brookie Pie is easy, delicious decadence.
Ingredients
- 1 (16.5 ounce) package refrigerated chocolate chip cookie dough (1 and 3/4 cups), divided
- 1 (16.3 ounce) box fudge brownie mix
- 1/2 cup butter, melted
- 1 large egg
- 1/4 cup water
Instructions
- Preheat oven to 350°F. Spray a 9-inch pie dish with non-stick cooking spray.
- Let the cookie dough set at room temperature for about 5 minutes so it’s softer and easier to press into the pie dish.
- Reserve 1/4 cup of cookie dough to top the pie with. Press the remaining 1 and 1/2 cups of cookie dough evenly into the bottom and up the sides of the prepared pie dish. (Spray your hands with non-stick cooking spray or use a rubber spatula to make it easier to press the cookie evenly into the pie dish.)
- In a medium mixing bowl, stir together the dry brownie mix, melted butter, egg and water until well combined.
- Spread the brownie batter evenly into the cookie dough crust.
- Divide the reserved cookie dough into heaping teaspoon sized balls and place them across the top of the brownie batter.
- Bake for 45-50 minutes, covering the pie with foil after 15 minutes of baking time to prevent the cookie dough from browning too much. Bake until the brownie is set, starts to crackle on top and a toothpick inserted comes out almost clean.
- Remove from the oven and let cool completely before slicing into and serving. Serve with ice cream and chocolate syrup, if desired.