This Brownie Pie brings together two of my favorite desserts in one irresistible creation. A chewy chocolate chip cookie dough crust holds a rich, fudgy brownie filling, all topped with bits of cookie dough that bake into golden, gooey bites. It’s the kind of dessert I turn to when I want something comforting, indulgent, and guaranteed to impress. Every layer adds its own texture and flavor, making each bite a blend of soft cookie, deep chocolate brownie, and just the right amount of crunch.

Why You’ll Love This Recipe

I love how easy this recipe is to throw together using simple, store-bought ingredients. The cookie crust bakes up golden and slightly crisp, while the brownie layer stays rich and fudgy. The added cookie dough bites on top give it an extra chewy surprise that keeps everyone coming back for seconds. Whether I’m making it for a party, a family gathering, or a cozy night in, this pie never lasts long on the table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 package (16.5 ounces) refrigerated chocolate chip cookie dough, divided (equals about 1 3/4 cups)

• 1 box (16.3 ounces) fudge brownie mix

• 1/2 cup unsalted butter, melted

• 1 large egg

• 1/4 cup water

Directions

1. Preheat And Prepare:
I preheat the oven to 350°F and lightly spray a 9-inch pie dish with non-stick cooking spray to prevent sticking.

2. Prepare The Cookie Crust:
I let the cookie dough sit at room temperature for about 5 minutes so it softens a bit. Then I separate out 1/4 cup of dough and set it aside for later. I press the remaining 1 1/2 cups of dough evenly into the bottom and up the sides of the pie dish. To keep it from sticking to my hands, I spray my hands or a rubber spatula with non-stick spray.

3. Make The Brownie Filling:
In a medium-sized bowl, I add the dry brownie mix. Then I pour in the melted butter, crack in the egg, and add the water. I stir everything together until the batter is smooth and fully blended.

4. Assemble The Pie:
I spread the brownie batter evenly over the cookie crust. Then I roll the reserved 1/4 cup of cookie dough into small balls—each about a heaping teaspoon in size—and place them on top of the brownie layer, spacing them out evenly.

5. Bake And Cool:
I bake the pie for 45 to 50 minutes. After the first 15 minutes, I cover the pie loosely with aluminum foil so the cookie dough on top doesn’t over-brown. I know it’s done when the top looks crackled and a toothpick inserted near the center comes out with a few moist crumbs but no wet batter. I remove it from the oven and let it cool completely before slicing.

6. Serve:
I like to serve it at room temperature or slightly warmed, with a scoop of vanilla ice cream and a drizzle of chocolate syrup on top.

Servings And Timing

• Servings: 8 slices

• Prep Time: 15 minutes

• Bake Time: 45–50 minutes

• Cool Time: 1 hour

• Best Served: At room temperature or slightly warmed

Variations

• I sometimes mix chopped pecans or walnuts into the brownie batter for extra texture and flavor.

• Swapping the chocolate chip cookie dough for peanut butter cookie dough creates a whole new taste that I enjoy.

• For a colorful twist, I add mini M&M’s or chocolate chunks to the cookie dough topping.

• A sprinkle of flaky sea salt on top before baking adds a delicious contrast to the sweetness.

• If I’m feeling adventurous, I’ll swirl in a spoonful of peanut butter or Nutella into the brownie batter before baking.

Storage/Reheating

I store leftover Brownie Pie covered at room temperature for up to 2 days. If I need to keep it longer, I refrigerate it for up to 5 days. When I want to reheat a slice, I microwave it for 15 to 20 seconds until warm and soft. I also like to freeze individual slices by wrapping them tightly in plastic wrap and foil. They stay good in the freezer for up to 2 months. When I’m ready to enjoy, I thaw and warm them up slightly for that just-baked taste.

FAQs

Can I Use Homemade Cookie Dough Instead?

Yes, I’ve made it with homemade cookie dough and it works great. I just make sure to measure out about 1 3/4 cups total and reserve 1/4 cup for the topping.

What Type Of Brownie Mix Works Best?

I prefer using a fudge-style brownie mix for the richest flavor and moistest texture. Any brand that comes in a 16.3-ounce box should work fine.

How Do I Know When The Pie Is Fully Baked?

I look for a crackly top and test with a toothpick near the center. If it comes out with a few moist crumbs (not wet batter), it’s done. The cookie dough on top should also be lightly golden.

Can I Make This Dessert Ahead Of Time?

Yes, I often make this pie a day in advance. It holds up well and the flavors even seem to improve after resting for a few hours.

What Should I Serve With Brownie Pie?

I love pairing it with a scoop of vanilla or caramel ice cream. A drizzle of chocolate or caramel sauce also adds a decadent finish. Whipped cream works too if I want something lighter.

Conclusion

This Brownie Pie has become one of my favorite go-to desserts because it’s rich, satisfying, and always a hit. I love how simple the ingredients are and how impressive the final result looks and tastes. Whether I’m serving it for a special occasion or just treating myself, it never disappoints. If you love brownies and cookies like I do, this dessert is everything you need in one perfect slice.