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Brownie Cookie Pie

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Brownie Cookie Pie
  • Prep 10 min
  • Total 2 hr 20 min
  • Servings 10
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Top Betty Crocker fudge brownie mix with chocolate chip cookie mix and drizzle with caramel topping for a chewy decadent treat.
By Deborah Harroun
Updated Jul 3, 2012

Ingredients

Steps

  • 1
    Heat oven to 350°F. Spray 9-inch springform pan with cooking spray.
  • 2
    Make brownie mix batter as directed on box, using oil, water and eggs. Spread in bottom of pan. Bake 30 minutes. Cool 10 minutes.
  • 3
    Meanwhile, make cookie mix dough as directed on pouch, using butter and egg.
  • 4
    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.
  • 5
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Be sure to let the pie cool for at least an hour or to room temperature before serving. It will be easier to cut.
  • tip 2
    Make it even more decadent and top with a scoop of ice cream.

Nutrition

610 Calories, 29g Total Fat, 4g Protein, 82g Total Carbohydrate, 55g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
610
Calories from Fat
260
Total Fat
29g
45%
Saturated Fat
12g
59%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
440mg
18%
Potassium
180mg
5%
Total Carbohydrate
82g
27%
Dietary Fiber
2g
8%
Sugars
55g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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