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Brownie Pie

Sophia
What happens when a thick, chewy chocolate chip cookie meets a rich, fudgy dark chocolate brownie? You get the ultimate Brownie Pie, a show-stopping dessert that combines two beloved treats in one glorious slice.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings 12
Calories 421 kcal

Ingredients
  

Brownie Batter

  • 1/2 cup melted butter
  • 1 cup dark chocolate chips
  • 2 eggs
  • 1 cup coconut sugar
  • 2 tbsp dark cocoa powder
  • 1 tsp vanilla extract
  • 1/4 cup gluten-free flour
  • 1/2 cup dark chocolate chips to mix in

Cookie Dough

  • 1/2 cup cold unsalted butter
  • 3/4 cup coconut sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cups gluten-free flour
  • 1/2 tsp baking soda
  • Pinch sea salt
  • 1/2 cup chocolate chips

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit. Spray a pie plate with nonstick spray.
  • Start with the cookie dough layer. In a large mixing bowl, combine cold butter and coconut sugar. Mix on high until no clumps of butter remain, about two to three minutes.
  • Add the egg and vanilla extract. Stir until fully combined.
  • Add the gluten-free flour, baking soda, and sea salt. Stir to form a thick dough.
  • Fold in the chocolate chips.
  • Press the cookie dough into the prepared pie plate. The layer should be no thicker than half an inch.
  • Now prepare the brownie batter. In a bowl, add melted butter and one cup of dark chocolate chips. Stir until creamy and fully melted. If needed, microwave for ten to fifteen seconds.
  • In a separate mixing bowl, whisk the eggs and coconut sugar vigorously for two to three minutes. The mixture should look light and frothy.
  • Pour the melted chocolate mixture into the egg mixture. Stir to combine.
  • Add dark cocoa powder, vanilla extract, gluten-free flour, and a pinch of espresso powder if using. Stir until smooth.
  • Fold in the extra dark chocolate chips.
  • Pour the brownie batter over the cookie dough layer. Smooth it out into one even layer.
  • Bake for thirty-six to forty minutes. The edges should be set and the middle should have only a slight jiggle.
  • Remove the Brownie Pie from the oven and let it cool for at least four hours before slicing. This rest time allows the layers to set and makes for clean, beautiful slices.

Notes

Cooling time is additional; let the pie rest for at least 4 hours before slicing. Coconut sugar adds caramel-like depth and can be swapped with granulated or light brown sugar. Gluten-free flour may be replaced with all-purpose flour. For a dairy-free Brownie Pie, use vegan butter and dairy-free chocolate chips. Optional espresso powder may be added to the brownie batter to enhance chocolate flavor.