Brownie Cookie Pie Recipes

BROWNIE COOKIE PIE

Steps:

• Heat oven to 350°F. Spray 9-inch springform pan with cooking spray.
• Make brownie mix batter as directed on box, using oil, water and eggs. Spread in bottom of pan. Bake 30 minutes. Cool 10 minutes.
• Meanwhile, make cookie mix dough as directed on pouch, using butter and egg.
• Drop cookie dough in chunks on top of partially baked brownie layer. With back of spoon or your hands, gently press cookie dough together to form an even layer.
• Return to oven; bake 20 minutes. Cover pan with sheet of foil; bake 10 minutes longer or until cookie layer is set. Cool at least 1 hour before cutting into wedges. Drizzle caramel topping over individual servings.

BROWNIE PIE

Steps:

• Make brownies in a 9x13 inch pan according to package directions. Bake and cool.
• In a small bowl, combine pudding mix and milk. Whisk until smooth. Allow to set up 5 minutes, then spread over cooled brownies. Spread whipped topping over pudding layer. Garnish with shaved chocolate and crushed chocolate wafers immediately before serving. Store leftovers in refrigerator.

THE BEST BROWNIE PIE

Steps:

• Preheat oven to 350°F. Prepare pie crust as directed and press into a 9" pie plate. Chill until filling is ready.
• Note: if you want a crunchy bottom crust, partially bake the crust before adding the filling: Preheat oven to 425°F. Line your crust with parchment paper and add pie weights or dry beans. Bake for 15-20 minutes, remove the beans/parchment and add the filling.
• Place baking chocolates and butter in a large microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth (about 2 minutes depending on your microwave).
• Stir sugar into chocolate mixture, then stir in eggs until well mixed. Add the vanilla, cocoa, and salt and stir until smooth, then carefully stir in the flour.
• Pour batter into the pie crust. Place pie onto a cookie sheet. Cover the pie crust with a pie crust shield or strips of foil. Bake for 38-48 minutes, until the top is cracked. The pie shown in the photos was baked for 38 minutes (a toothpick came out wet) and the center is very gooey, which is how we like it. The center won't turn to a crumbly brownie texture because of the crust - it'll stay pretty fudgy, but if you like it more done, cook it longer, until less wet more crumbs stick to the toothpick. Your choice! Just be sure to remove the foil strips or pie shield after about 20-25 minutes of baking so that it has time to become slightly golden brown.
• Cool the pie completely before slicing and serving with ice cream or whipped cream. Store covered at room temperature for up to 3 days or freeze slices for up to one month.

HOMEMADE BROWNIE PIE

Steps:

• In a bowl, beat eggs. Add sugar, butter and vanilla. Combine the flour, cocoa and salt; add to bowl and beat until well blended. Stir in chocolate chips and nuts. Spread into a greased 9-in. pie plate. Bake at 350° (325° if using a glass pie plate) for 30-35 minutes or until set. Cool completely before cutting. If desired, top individual slices with ice cream and drizzle with chocolate syrup.

BROWNIE PIE

Steps:

• Preheat oven to 350 degrees.
• Line your pie tin with your pie crust.
• Whisk together melted butter, sugar, eggs and vanilla extract.
• Add the cocoa powder and flour and whisk until just combined.
• Stir in 3/4 cup of the chocolate chips.
• Pour batter into pie crust.
• Sprinkle remaining chocolate chips over the batter.
• Bake for 40-45 minutes (tent with aluminum foil if pie crust is browning too quickly).

BROWNIE COOKIE WHOOPIE PIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Lightly coat a wire rack with cooking spray.
• Stir brownie mix and flour together in a medium bowl until well combined. Add chocolate chips, oil, and eggs; stir until well blended.
• Scoop 20 rounded tablespoons onto the prepared baking sheets. Decorate 1/2 of the cookies with candy sprinkles.
• Bake in the preheated oven for 9 to 10 minutes. Remove from the oven and let stand for 2 to 3 minutes before removing to the sprayed rack to cool completely, about 30 minutes.
• Meanwhile, combine powdered sugar, butter, and vanilla in the bowl of a stand mixer fitted with the paddle attachment; blend until light and fluffy, about 4 minutes. Fold in marshmallow creme.
• Place marshmallow mixture in a large zip-top bag and cut a small hole in one corner. Pipe filling onto the center of one plain cookie and top with a sprinkled cookie. Repeat with remaining filling and cookies.