Brookie Mud Pie

A couple of weeks ago my mom and sister went to Miami to visit my cousin. While there they ate “the most delicious dessert I have ever eaten”. They claimed it was “so easy to make and she made a bunch at a time and froze them for later”. Needless to say, I was intrigued. My cousin calls it her “Mud Pie”, but what it actually is, is probably the best 3-in-1 dessert you’ve ever tried. It’s a brownie-cookie-pie, or brookie mud pie.

Basically when I made this recipe I made 4 pies, and I can tell you that within delivery all 4 pies were devoured within 24 hours! So if you like cookies, brownies and even a yummy pie crust, then I think this is the dessert for you!

The Pie Crust

The pie crust part was pretty straight forward. Generally, there are 2 different pie crusts that are for sale. There’s the chocolate version, or the graham cracker version. Don’t ask me why no one in the pie-crust industry hasn’t ever thought of going crazy with line-extension ideas. You know, like mocha, mint, orange or cookies & cream. But alas, with only 2 options, I still couldn’t decided! So, I just got both! Two chocolate crusts & two graham cracker crusts were the base of my pies.

The Cookies

  • 2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter (softened/melted)
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tbsp vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups of semisweet chocolate chips (maybe the same ones you used in the brownies?)

Measure the flour, baking soda and sat. Whisk together and set aside. In a mixing bowl, cream together the melted butter, brown sugar and white sugar until the mixture turns a light yellow colour. Beat in the egg, vanilla and extra egg yolk. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand to keep the recipe light and chewy. Put the cookies in the fridge to harden out a bit while you continue and make the brownies.

The Brownies

  • 3 sticks + 2 tbsp of margarine
  • 6 eggs
  • 1 3/4 cups white sugar
  • 1 tbsp vanilla extract
  • 1 1/2 cups + 2 tbs all purpose flour
  • 12 oz of semisweet chocolate (or a little less than a 1 1/2 cups if you’re using chocolate chips
  • 1 tsp salt

Melt the chocolate and the butter together in a heavy based pot over low heat. In a bowl, beat the eggs together with the sugar and the vanilla. Once the chocolate is completely melted and a bit cooler, add to the egg mixture and beat well. Fold in the flour and salt.

Alright, so of course you already knew that there was a brownie recipe and a cookie recipe. But the food science part is putting it all together! The reason why this is a little tricky is because the brownies are suppose to cook for 25 minutes at 350F, but the cookies have tobe baked for 15 minutes at 325F. Now, since I’ve only done this once, there maaay be another way of doing this. But, as a professional, this is the way that makes the most sense! Bake the brownies for 15 minutes at 340F and bake the cookies for another 15-20 minutes (or until golden brown) at 325F.

While the brownies are baking you can go ahead and start with the cookies! split the cookie batter into 4 equal parts. Unless you have a home scale, you’re going to have to eye ball this! My idea was to just flatten out the cookie part and stick it on top. If you do decide to cheat though and use pre-made  cookie dough. You could just slice it out and lay them decoratively on top too. But in any-case, this is what I did. Using saran wrap I flatten out each cookie dough ball. What I did next is the REAL tricky part.  It takes NO hesitation, and is kinda awesome when it works. First peel off the top layer of saran wrap. Next, being very gentle, your going to want to slide your hand underneath the pie top. Once you feel like you’ve got a firm grip on the brookie mudpie top, just go ahead and slap it on. Think you can do it?  Of course you can! And if you screw up, well no worries. There are 3 more pies to get it right on! Don’t worry if you have to do some “adjusting”, it’ll all bake out flat in the end anyway.

Once everything is in place, just go ahead and continue to back these suckers. The great thing about baking 4 pies at a time is that you can freeze them and use them later too! Serve it with ice cream, whip cream or solo. Basically, you can’t go wrong. It’s yum yum yum. So try it out, let me know how it went. Got another good mash-up dessert idea, or have you figured out how to make this dessert better (perhaps a molten lava cake aspect? It’s the first thing that came into my mind!). Let me know & post a comment!


About Adi

A baker, a food scientist and an overall lover of new food creations

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