Name: INSANE Monster Cookie Brownie Pie!
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 bag of Miss Jones Monster Cookie Mix; 1 egg; 2 tablespoons butter, softened (use vegan if needed); 1/2 cup creamy peanut butter (needs to be a runny oily one – if it is too thick, it won’t work as well!); 2 eggs; 1/3 cup melted butter or oil; 2 tablespoons water; 1 bag Miss Jones Brownie Mix

INSANE Monster Cookie Brownie Pie!

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INSANE Monster Cookie Brownie Pie! The most delicious best of both worlds dessert with a gluten-free monster cookie base and filled with fudgy brownies.

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins

Yield: About 6-8 slices 1x

Ingredients

Scale

Monster cookie layer:

1 bag of Miss Jones Monster Cookie Mix
1 egg
2 tablespoons butter, softened (use vegan if needed)
1/2 cup creamy peanut butter (needs to be a runny oily one – if it is too thick, it won’t work as well!)

Brownie layer:

2 eggs
1/3 cup melted butter or oil
2 tablespoons water
1 bag Miss Jones Brownie Mix

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Instructions

Preheat oven to 350 degrees
Grease a pie dish well (I used a 10-inch one but any works. It will just change bake time)
Start by making the monster cookie layer. In a large bowl, cream together butter and peanut butter
Add in the egg and mix together then add in cookie mix and mix until fully combined
Add the dough to the pie dish and press down firming with your hands or spatula and form the dough into a pie shape. I also pushed it up against the edges
Pop it in the oven for 5 or so minutes and start making the brownie mix
Mix together eggs, oil and water until smooth then mix in brownie mix until fully combined
Remove pie dish from oven and pour brownie batter on top (if you have too much, don’t over fill! Just add the remaining batter to a smaller baking dish and bake separately)
Bake cookie brownie pie in oven for about 25 minutes (or until cooked to your liking. I like mine a little undercooked/fudgy)
Allow the dish to cool a bit before cutting and enjoy!

Notes

*Store in airtight container for 5 days or freezer for 2 months

Author: Rachel