Sunny’s Easy Raspberry Brookie Pie Recipe

This Sunny’s Easy Raspberry Brookie Pie is a gooey and rich dessert, which is made with brownie mix and fresh raspberries. It’s a no-fuss dessert, ready in about 45 minutes.

Sunny’s Easy Raspberry Brookie Pie Ingredients

For the Raspberry Filling:

• 1 pint raspberries
• Zest of 1 lemon plus juice of 1/2
• 1/4 cup sugar
• 1 tablespoon cornstarch

For the Base:

• Nonstick cooking spray, for the pan
• One 18-ounce box brownie mix (plus ingredients listed on the box)
• One 16.5-ounce tube chocolate chip cookie dough
• Ice cream for serving, optional

How To Make Sunny’s Easy Raspberry Brookie Pie

1. Make the Raspberry Filling: In a small saucepan, combine the raspberries, lemon zest, lemon juice, sugar, cornstarch, and 1 tablespoon of water. Bring the mixture to a simmer over medium heat, stirring, and cook for 5 to 10 minutes, until it has thickened and reduced. Set aside to cool for about 10 minutes.
2. Prep the Oven and Pan: Preheat the oven to 350°F. Spray the bottom and sides of a 9-inch cast-iron skillet, pie pan, or 8-inch square baking pan with nonstick cooking spray.
3. Layer the Brookie: Prepare the brownie batter according to the box instructions. Pour half of the brownie batter into the prepared pan and spread it evenly. Pour the cooled raspberry filling over the brownie layer (you may not need to use it all). Add the remaining brownie batter on top.
4. Top with Cookie Dough: Break off small pieces or “knobs” of the chocolate chip cookie dough and place them in splotches all over the top of the brownie batter.
5. Bake and Serve: Bake for 20 to 25 minutes, until the cookie dough top is golden and a toothpick inserted in the center does not come out with wet brownie batter. Let it cool slightly, then cut into wedges or scoop out and serve warm, with ice cream if desired.

Recipe Tips

• How do I know when the brookie is done? The top should be golden brown, and a toothpick inserted into the center should have moist crumbs attached, but no liquid brownie batter. The center will continue to set as it cools.
• Can I use a different fruit filling? Yes, this would be delicious with a strawberry or cherry filling. You can follow the same method with 1 pint of other berries or pitted cherries.
• Do I have to use a cast-iron pan? No, a standard 9-inch pie plate or an 8×8-inch square baking pan will work perfectly well. Just be sure to grease it well.
• How do I prevent the cookie dough from sinking? Gently place the knobs of cookie dough on top of the brownie batter. There is no need to press them in; they will settle and spread perfectly as the brookie bakes.

What To Serve With This Brookie Pie

This rich and gooey dessert is a showstopper, especially when served warm from the oven.

• A large scoop of vanilla bean ice cream (as suggested).
• A drizzle of hot fudge or caramel sauce.
• A dollop of fresh, unsweetened whipped cream.
• A tall glass of cold milk.

How To Store Brookie Pie

• Room Temperature: Let the brookie pie cool completely. Cover it tightly with plastic wrap or foil. It can be stored at room temperature for up to 3 days.
• Reheating: To get that fresh-from-the-oven gooey texture, you can gently reheat individual slices in the microwave for about 15-20 seconds.

Brookie Pie Nutrition Facts

• Calories: 580 kcal
• Carbohydrates: 85g
• Protein: 6g
• Fat: 25g
• Saturated Fat: 11g
• Sodium: 350mg
• Sugar: 60g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Easy Blueberry Pie Recipe
• Apple and Pear Crisp Recipe
• Easy Saffron Creme Brulee Recipe