Sunny's Easy Raspberry Brookie Pie

Name: Sunny's Easy Raspberry Brookie Pie
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Ingredients: 1 pint raspberries; Zest of 1 lemon plus juice of 1/2; 1/4 cup sugar; 1 tablespoon cornstarch; Nonstick cooking spray, for the pan; One 18-ounce box brownie mix; One 16.5-ounce tube chocolate chip cookie dough; Ice cream for serving, optional

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Level: Easy

Total: 1 hr 10 min (includes cooling time)
Active: 25 min

Yield: 4 servings

Level: Easy

Total: 1 hr 10 min (includes cooling time)
Active: 25 min

Yield: 4 servings

Ingredients

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Raspberry Filling:

1 pint raspberries

Zest of 1 lemon plus juice of 1/2

1/4 cup sugar

1 tablespoon cornstarch

Base:

Nonstick cooking spray, for the pan

One 18-ounce box brownie mix

One 16.5-ounce tube chocolate chip cookie dough

Ice cream for serving, optional

Directions

For the filling: Combine the raspberries, lemon zest, lemon juice, sugar, cornstarch and 1 tablespoon water in a small saucepot on medium heat. Bring to a simmer, stirring, and cook until thick and reduced, 5 to 10 minutes. Set aside and let cool for 10 minutes.
For the base: Preheat the oven or a grill to 350 degrees F. Spray the bottom and sides of a 9-inch cast-iron pan, pie pan or 8-inch square baking pan.
Prepare the brownie batter according to the box instructions. Pour half of the brownie batter into the prepared pan and spread evenly. Pour over the raspberry filling (you may not need it all), then add the remaining brownie batter. Break off little knobs of the cookie dough and place in splotches around the top of the pie. Bake or grill until the top is golden and a toothpick poked in the center doesn't come out wet with brownie batter, 20 to 25 minutes. Let cool slightly, then cut or scoop out and serve with ice cream, if desired.