Brownie Cookie Pie

**May 17 Update: Voted into Foodbuzz’s Daily Top 9.**

I went over to my aunt & uncle’s house for Mother’s Day.  I was in charge of bringing dessert.

I was feeling lazy on Saturday.  I choose to just go to Sugar Mama’s and buy cupcakes.

Although the cupcakes were delicious, my cousin brought up a picture of this Brownie Cookie Pie from my Instagram (sugarfooteats).

“Where’s this pie?!  I thought you were bringing this!”

Oops.

I see more of this Brownie Cookie Pie in my future.

Brownie Cookie Pie

Recipe from Betty Crocker & Taste and Tell

Ingredients:

1 box Betty Crocker fudge brownie mix + the vegetable oil, water and eggs called for on the box
1 pouch Betty Crocker chocolate chip cookie mix + the butter and egg called for on the pouch
Dulce de Leche topping

Instructions:

Preheat the oven to 350 degrees. Spray a 9 inch pan with non-stick cooking spray. Set pan aside.

Following the instructions on the brownie box to make the brownie batter. Spread brownie batter in the bottom of the 9 inch pan. Bake for 30 minutes. Remove from oven and cool for 10 minutes.

While your brownie bottom is cooling, follow the instructions on the cookie pouch to make the cookie dough.

I used my hands to flatten the prepared cookie dough like a pancake. Lay flattened cookie dough on top of the brownie crust. Use your hands to gently press the cookie dough to fill in gaps and to even it out.

Return pan to oven and bake for 20 minutes. Then, cover the pan with aluminum foil and bake for 10 more minutes.

Remove pan from the oven. Cool pie for at least 1 hour before removing from the pan and slicing.

For the caramel topping, I used a can of Dulce de Leche. I heated the sauce on the stovetop, stirring constantly until it achieved a pourable consistency.

Enjoy!