It was my mams birthday a couple of weeks ago so I decided to make her something I knew she'd love. She's not big on the whole huge cakes covered in a ton of icing and her favourite thing I've made is the Deep Dish Cookie Pie so I thought I would look for ideas on how to jazz it up a bit and settled on a Brookie Pie, which is essentially, cookie pie on the bottom with a brownie layer on top! It takes a bit of time but it's so delicious!
For the cookie layer -
250g plain flour2 teaspoons cornflour
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
170g unsalted butter, softened to room temperature
150g light brown sugar
50g granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
225g chocolate chips
For the brownie layer -
115g unsalted butter228g chopped dark chocolate
150g granulated sugar
50g light brown sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
80g plain flour
2 Tablespoons cocoa powder
1/4 teaspoon salt
2. To make the cookie layer, whisk the flour, cornflour, bicarbonate of soda, and salt together until combined. Set aside. In a large bowl, beat the butter until smooth and creamy. Add the brown sugar and granulated sugar then beat until fluffy and light in colour. Beat in the egg and vanilla. Slowly mix the dry ingredients into the wet ingredients until combined then beat in the chocolate chips. The cookie dough will be thick. Press evenly into the prepared pie tin.
3. To make the brownie layer, melt the butter and chopped chocolate together in a heat-proof bowl in the microwave for 1 and 1/2 minutes. Remove and stir until all the chocolate is melted. Allow to cool for 5 minutes before adding the eggs. Whisk in both sugars, the eggs, and vanilla extract. Then whisk in the flour, cocoa powder, and salt. Spread over the cookie layer.
4. Bake the pie for 45-60 minutes or until a toothpick inserted into the centre comes out mostly clean with a few moist brownie crumbs. Loosely tent the top of the pie with tin foil if the edges are browning too quickly. Allow to cool completely in the tin on a wire rack. Slice and serve, great served warm with ice cream too!