I came across this masterpiece of a dessert on ChefManiac.com, and let me tell you—this Deep-Dish Chocolate Chip Cookie Brownie Pie has become my not-so-secret weapon anytime I want to impress. It’s part cookie, part brownie, all baked into a thick, decadent pie that practically guarantees there won’t be any leftovers. It’s rich, chewy, gooey, and dangerously easy to love.
If you’ve ever been torn between making cookies or brownies, this is the dessert that settles that debate once and for all. You don’t have to choose—this pie brings both to the table in perfect harmony.
Why This Dessert Always Wins in My Kitchen
There are a lot of reasons why this recipe stays on repeat in my house, but here’s why it’s a winner every single time:
- Texture overload in the best way: You get the chewy, buttery cookie base with a dense, fudgy brownie layer on top.
- Deep-dish format = dramatic presentation: It looks like a celebration even before the first slice is cut.
- Store-bought brownie mix saves time: I love a shortcut that doesn’t sacrifice flavor.
- Perfect for sharing (or not): One slice is indulgent enough to satisfy, but let’s be honest—seconds are happening.
Let me walk you through exactly how I make it and how you can adapt it to suit your own dessert style.
Ingredients You’ll Need
(Serves 8-10 | Prep Time: 15 mins | Bake Time: 45-50 mins)
For the Cookie Layer:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips
For the Brownie Layer:
- 1 box of brownie mix (your favorite brand)
- Ingredients listed on the brownie box (usually oil, water, and eggs)
Step-by-Step: How I Make Deep-Dish Cookie Brownie Pie
1. Preheat and Prep
I set my oven to 350°F and lightly grease a 9-inch deep-dish pie pan. If you’re using a metal pan, great—but I’ve also tried this in a glass pie dish and it turns out just fine. Just be sure not to over-grease; a light touch of butter or spray does the trick.
2. Make the Cookie Dough
In a medium bowl, I whisk together the flour, baking soda, and salt. In a larger bowl, I cream the softened butter with both sugars until light and fluffy. Then I beat in the egg and vanilla. Once it’s nice and smooth, I gradually add the dry ingredients and stir in the chocolate chips.
Once mixed, I press the dough evenly into the bottom of the pie pan. Don’t worry if it seems thick—this is a deep-dish pie, after all.
3. Prepare the Brownie Batter
While the cookie base waits in the pan, I whip up the brownie batter according to the box instructions. I usually go for a fudgy mix because I love how it contrasts with the soft cookie crust.
Then, I gently pour the brownie batter over the cookie dough, spreading it evenly with a spatula. At this point, it already looks indulgent.
4. Bake It to Perfection
Into the oven it goes for about 45-50 minutes. I check it around the 40-minute mark by inserting a toothpick into the center. If it comes out with just a few moist crumbs, it’s ready. Keep in mind: The center might jiggle slightly, but it will set as it cools.
Resist the urge to slice it right away—let it cool completely in the pan. This helps everything firm up so you can get clean slices without it falling apart.
How I Serve It (And Why That Matters)
Once the pie is cooled, I cut it into generous wedges and serve it just as it is—or if I’m really going all out, I warm each slice slightly and top it with a scoop of vanilla ice cream. The contrast of hot and cold? Absolutely next level.
You could also drizzle it with chocolate sauce or caramel if you want to turn it into a plated dessert situation. I’ve even added a sprinkle of sea salt on top for a sweet-salty twist.
Pro Tips for the Best Cookie Brownie Pie
- Use a fudgy brownie mix: Skip anything labeled “cake-like”—you want dense, rich brownies here.
- Don’t overbake: The center should be just set; overbaking dries out both the cookie and brownie layers.
- Cool completely before slicing: I know, the wait is painful—but it’s worth it for those clean, bakery-style slices.
- Double for a crowd: This recipe scales up beautifully. Make two pies for a party and watch them disappear.
Variations I’ve Tried (And Loved)
- Peanut butter twist: Add 1/2 cup of peanut butter chips to the cookie layer or swirl a spoonful into the brownie batter.
- Mint chocolate vibe: Use mint chocolate chips in the cookie dough and add a drop of peppermint extract to the brownie mix.
- Nut lover’s version: Stir in chopped walnuts or pecans to either layer for extra crunch.
FAQ (You Know You’re Wondering)
Q: Can I make this ahead of time?
A: Yes! I often bake it the night before and store it covered at room temperature. Reheat slices in the microwave for 15-20 seconds if you want that gooey factor again.
Q: Does it freeze well?
A: Absolutely. Let it cool, slice it, and freeze individual pieces in airtight containers. When the craving hits, just thaw and microwave.
Q: What’s the best brownie mix for this recipe?
A: I usually go with Ghirardelli’s Double Chocolate or Betty Crocker Fudge Brownies. Anything dense and rich will shine.
Why You Need to Try This Dessert
If you’re looking for a dessert that feels like a warm hug and also makes your kitchen smell like a bakery, this is it. The cookie-brownie combo satisfies every craving—chewy, rich, sweet, and just the right amount of indulgent. It’s one of those desserts that people ask about long after the last slice is gone.
I’ve made this for birthdays, potlucks, lazy Sundays, and once even as a breakup cure. It always hits the spot. Trust me when I say—once you make it, you’ll wonder why you didn’t try it sooner.
Sources: ChefManiac.com
How I Make the Ultimate Deep-Dish Chocolate Chip Cookie Brownie Pie That Never Lasts More Than a Day
Ingredients
- 2 teaspoons baking soda
- 4 teaspoons salt
- 2 cups unsalted butter, softened
- 4 cups granulated sugar
- 2 cups packed brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips
- 2 cups peanut butter chips (optional for the cookie layer or to swirl into the brownie batter)
- 4 large eggs
- 5 cups all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C). Grease a deep-dish pie pan or a 9×13 inch baking dish.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until well combined.
- Fold in the semisweet chocolate chips and peanut butter chips, if using.
- Press half of the cookie dough into the bottom of the prepared pie pan to form the cookie layer.
- Prepare the brownie batter by melting 1 cup of butter in a saucepan, then remove from heat and stir in 2 cups of sugar, 4 eggs, and 1 teaspoon of vanilla until well combined.
- Add 1 cup of cocoa powder, 1 cup of flour, and a pinch of salt to the melted butter mixture, stirring until just combined.
- Pour the brownie batter over the cookie layer in the pie pan.
- Spoon the remaining cookie dough over the brownie layer in dollops.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out with moist crumbs.
- Allow to cool for at least 10 minutes before slicing and serving.
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