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This Brookie Pie combines two incredible layers for a dessert that’s both indulgent and memorable. The base layer is a chewy, gooey almond cookie crust, inspired by one of my all-time favorite Norwegian cookie dough recipes, kranskekake, traditionally baked into cookie rings.
For the almond cookie layer, I prefer using whole almonds with their skins intact—it adds a deeper, nuttier flavor and gives the crust a delightful texture.
On top of this crust lies the rich fudge brownie layer, made with unsweetened cocoa powder and dark chocolate.
Once baked, the brownie develops a glossy, crackled top and stays fudgy on the inside—a perfect complement to the chewy almond cookie base.
This Brookie Pie is decadently rich, so I like to cut it into bite-sized pieces to enjoy with a cup of coffee or save for special occasions. You can even freeze the pieces in a zip-top bag to enjoy anytime you need a treat.
I hope you love this as much as I do—it’s a crowd-pleaser that’s perfect for sharing.
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