You no longer have to decide between a gloriously soft chocolate chip cookie and a fudgy brownie; this indulgent treat has everything to slake your deepest chocolate craving.
Brookie Pie
Makes 1 (9-inch) pie
- 6 ounces (170 grams) bittersweet chocolate, chopped
- ½ cup (113 grams) unsalted butter, cubed
- ⅔ cup (147 grams) firmly packed light brown sugar*
- ½ cup (100 grams) granulated sugar*
- ½ cup (63 grams) all-purpose flour
- 1 tablespoon (5 grams) unsweetened cocoa powder
- 1 teaspoon (3 grams) kosher salt
- ¼ teaspoon instant espresso powder
- 2 large eggs (100 grams), room temperature and lightly beaten
- 1 teaspoon (4 grams) vanilla extract
- Chocolate Chip Cookie Crust (recipe follows)
- Sweetened whipped cream, to serve
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Preheat oven to 350°F (180°C).
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In the top of a double boiler, combine chocolate and butter. Cook over simmering water, stirring occasionally, until melted and smooth. Remove from heat, and whisk in sugars until well combined. Let cool slightly, 1 to 2 minutes.
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In a medium bowl, whisk together flour, cocoa, salt, and espresso powder.
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Gradually add eggs to chocolate mixture, whisking until combined. Whisk in vanilla. Fold in flour mixture just until combined. Spread batter into cold Chocolate Chip Cookie Crust.
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Bake until a wooden pick inserted in center comes out with a few moist crumbs, 55 minutes to 1 hour and 5 minutes. Let cool completely on a wire rack. Serve with whipped cream. Store in an airtight container for up to 3 days.
Chocolate Chip Cookie Crust
Makes 1 (9-inch) crust
- ⅓ cup (73 grams) firmly packed light brown sugar
- ⅓ cup (75 grams) unsalted butter, melted
- 1 large egg (50 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- 1¾ cups (219 grams) all-purpose flour
- ½ teaspoon (1.5 grams) kosher salt
- 2 ounces (57 grams) bittersweet chocolate, finely chopped
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In a large bowl, whisk together brown sugar, melted butter, egg, and vanilla.
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In a medium bowl, whisk together flour and salt. Gradually add flour mixture to butter mixture, stirring until almost combined. Fold in chocolate until combined and no dry streaks remain.
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Spray a 9-inch pie plate with baking spray with flour. Press dough into bottom and halfway up sides of prepared plate. Refrigerate until firm, about 30 minutes, or until ready to use.