Fudgy Brownie Cookie Pie

Ingredients

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

Steps

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Prepare 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 the mixture forms a paste.

4. 4

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

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

   Prepare the brownie batter. Place the unsalted butter in a pan over medium heat, stirring every 10 seconds.

8. 8

   Continue heating the butter for 6–8 minutes, until it turns golden brown.

9. 9

   Transfer the browned butter to a bowl. Add the cocoa powder, neutral oil, vanilla, and chopped semi-sweet chocolate, then mix until the chocolate has melted.

10. 10

    Allow the browned-butter chocolate mixture to cool completely.

11. 11

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

12. 12

    Add the powdered sugar and whisk for 2 minutes.

13. 13

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

14. 14

    Stir in the brownie-layer flour, salt, and chocolate chips.

15. 15

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

16. 16

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

17. 17

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

18. 18

    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 center should remain fudgy after baking and will firm up during the 5–6 hour cooling period. The source does not specify whether the pan should be metal, glass, or ceramic.

Nutrition per serving

• dessert
• baked
• brownies
• cookie pie
• chocolate
• vegetarian
• American
• make-ahead