Fudgy Brownie Cookie Pie

Ingredients

• 1 cup Shortening (Room temperature)
• 1 tsp Cornstarch
• 0.5 cup Light brown sugar (For the cookie layer)
• 0.333 cup Granulated sugar (For the cookie layer)
• 1 Large egg (Room temperature; for the cookie layer)
• 1 Egg yolk (Room temperature; for the cookie layer)
• 1 tbsp Vanilla extract (For the cookie layer)
• 2.25 cups All-purpose flour (For the cookie layer)
• 0.5 tsp Baking soda (For the cookie layer)
• 0.5 tsp Baking powder (For the cookie layer)
• 0.5 tsp Salt (For the cookie layer)
• 0.75 cup Semi-sweet chocolate chips (For the cookie layer)
• 1 cup Unsalted butter (For the brownie layer)
• 0.5 cup Natural cocoa powder (For the brownie layer)
• 1 tsp Vanilla extract (For the brownie layer)
• 0.5 cup Light brown sugar (For the brownie layer)
• 1.75 cups Powdered sugar (For the brownie layer)
• 0.75 cup Semi-sweet chocolate chips (For the brownie layer)
• 0.333 cup Semi-sweet chocolate (Chopped; for the brownie layer)
• 3 Eggs (Room temperature; for the brownie layer)
• 0.5 cup All-purpose flour (For the brownie layer)
• Salt (Pinch; for the brownie layer)
• 3 tbsp Neutral oil (For the brownie layer)
• Cooking spray (To prepare the 9 x 2-inch pie pan)

Steps

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Make the cookie layer. In a bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt.

3. 3

   In a separate bowl, beat the room-temperature shortening, light brown sugar, and granulated sugar with an electric mixer for 2–3 minutes, until a paste forms.

4. 4

   Beat the large egg, egg yolk, and vanilla extract into the shortening mixture.

5. 5

   Add the dry ingredients to the shortening mixture and beat for 30 seconds, just until combined.

6. 6

   Using a spatula, stir in the cookie-layer chocolate chips. Avoid overmixing.

7. 7

   Make the brownie batter. Melt the butter in a pan over medium heat, stirring every 10 seconds. Continue for 6–8 minutes, until the butter turns golden brown.

8. 8

   Transfer the browned butter to a bowl. Add the cocoa powder, neutral oil, brownie-layer vanilla, and chopped semi-sweet chocolate. Mix until the chocolate has melted completely, then allow the mixture to cool completely.

9. 9

   In a separate bowl, whisk the three room-temperature eggs and brownie-layer light brown sugar for 5–6 minutes, until the sugar dissolves. This helps create a crackly top.

10. 10

    Add the powdered sugar and whisk for 2 minutes.

11. 11

    Combine the egg mixture with the completely cooled browned-butter mixture.

12. 12

    Stir in the brownie-layer flour and chocolate chips, along with the pinch of salt, until combined.

13. 13

    Spray a 9 x 2-inch pie pan with cooking spray.

14. 14

    Layer the cookie batter in the prepared pan, followed by the brownie batter.

15. 15

    Bake for 40–45 minutes, until the edges are golden and the center remains fudgy. Avoid overbaking.

16. 16

    Cool the pie completely for 5–6 hours before cutting. It will set as it cools.

Notes

The source specifies a 9 x 2-inch pie pan. The extended 5–6 hour cooling period is necessary for the pie to set before slicing.

Nutrition per serving

• dessert
• cookie pie
• brownies
• baked
• chocolate
• vegetarian