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This single serve Brookie combines a rich, fudgy brownie base with a soft, chewy chocolate chip cookie top. Baked in a ramekin, it’s a decadent dessert made just for one.
Why You’ll Love This Recipe
- Easy to Make: Uses simple ingredients and comes together in just a few steps.
- Single Serving: Perfectly portioned.
- Scalable: Easily double the recipe if needed.
- Two Desserts in One: Fudgy brownie base topped with soft, chewy cookie dough.
This brookie is one of my favorite desserts to make when I want something truly special. You get the deep, rich flavor of a brownie and the soft, buttery texture of a chocolate chip cookie all in one bite.
It’s a big, decadent treat that brings together two beloved desserts in the best way. I hope you love it as much as I do.
If you’re in the mood for more rich, chocolatey single serving desserts, try our Chocolate Lava Cake, Brownies, Chocolate Chip Cookies, or Chocolate Pudding.
Featured Comment
“I made this for my mom and myself the other night because I couldn’t decide between a brownie or a cookie…It was VERY good 10/10.”
– Emily
Ingredients
If you have any ingredients leftover from this single serving brookie recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Adds richness and moisture. Use salted or unsalted based on your preference.
- Granulated Sugar & Brown Sugar: Sweeten and balance both layers.
- Flour: Provides structure. Use all-purpose or a 1:1 gluten-free blend.
- Unsweetened Cocoa Powder: Gives the brownie layer its chocolate flavor.
- Egg Yolks: Add moisture and help bind. Save whites for egg white recipes like Two Chocolate Cupcakes, mini Pavlova, and a small White Cake.
- Vanilla Extract: Boosts flavor—use pure vanilla for best results.
- Chocolate Chips: Add gooey texture and chocolate flavor. I use semi-sweet, but dark, milk, or bittersweet work too. Extras are great in Boston Cream Pie or Peanut Butter Bars.
- Baking Soda & Salt: Help the brookie rise and enhance flavor.
- Chopped Walnuts (optional): Add crunch to the brownie layer. Swap with pecans if you like. Use leftovers in Banana Nut Bread, Hermit Cookies, Blondies, or Fudge.
Recipe Variations
Customize your single serve brookie with these easy changes:
- Nut-Free: Leave out the walnuts for a nut-free version.
- Tropical: Use shredded coconut and white chocolate chips in the cookie layer.
- Spiced: Add a pinch of cinnamon, nutmeg, or cardamom to the cookie layer for warmth and flavor.
How To Make A Brookie
These step-by-step photos and instructions help you visualize how to make this single serve brookie recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Prepare the Dish: Preheat your oven to 350°F (177°C) and lightly grease a 10-ounce ramekin to prevent sticking.
- Make the Brownie Layer:
Melt the butter in a microwave-safe bowl. In a separate bowl, whisk together the sugar, flour, and cocoa powder. Add the melted butter, egg yolk, and vanilla to the dry ingredients and stir until just combined.
Pour the brownie batter into the prepared ramekin and spread it out evenly.
- Make the Cookie Layer
In a small bowl, cream together the butter and both sugars until smooth. Mix in the egg yolk and vanilla, then stir in the flour, baking soda, and salt until fully combined. Fold in the chocolate chips and walnuts.
Carefully spread the cookie dough over the brownie batter, covering it completely. Place the ramekin on a rimmed baking sheet to catch any overflow.
- Bake the Brookie:
Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Let the brookie cool slightly before serving.
Expert Tips
- Read the Recipe: Go through the full post, including Ingredient Notes and photos, before starting.
- Spread Evenly: Smooth out both layers so they bake evenly.
- Check Doneness: A toothpick in the center should come out clean or with a few moist crumbs.
- Grease the Ramekin: Butter it well to prevent sticking.
- Use a Baking Sheet: Place the ramekin on a baking sheet to catch spills and make it easier to move in and out of the oven.
Serving Suggestions
Add a little something extra to make your brookie even better:
- Vanilla Ice Cream: A scoop on top of the warm brookie makes an irresistible pairing.
- Whipped Cream: Light and fluffy, it balances the rich brownie and cookie layers.
- Caramel Sauce: Drizzle over the top for even more sweetness and flavor.
Frequently Asked Questions
Yes, you can prepare the layers and refrigerate the assembled ramekin for a few hours before baking. Let it sit at room temperature for about 15 minutes before baking.
Yes, you can double the ingredients and bake a small batch of brookies in two 10-ounce ramekins or a 5×5-inch baking dish.
If you have leftovers, let the brookie cool completely, cover it tightly, and store it at room temperature for up to 3 days. Warm it in the microwave before enjoying.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy brookie recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Brookie For One
Equipment
Ingredients
For the Brownie Layer
- 2 tablespoons butter -melted
- 3 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 large egg yolk
- ½ teaspoon vanilla extract
For the Cookie Layer
- 2 tablespoons butter -softened
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1 large egg yolk
- ¼ teaspoon vanilla extract
- ⅓ cup all-purpose flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup semi-sweet chocolate chips
- 2 tablespoons chopped walnuts
Instructions
- Preheat the Oven: Set your oven to 350°F (177°C) and lightly grease a 10-ounce ramekin with butter or non-stick spray.
Make the Brownie Layer
- Melt 2 tablespoons of butter in a microwave-safe bowl. In a separate bowl, whisk together the sugar, flour, and cocoa powder. Add the melted butter, egg yolk, and vanilla, and stir until just combined. Pour the batter into the prepared ramekin and spread it evenly.
Make the Cookie Layer
- In a small bowl, cream the butter and both sugars. Mix in the egg yolk and vanilla. Add the flour, baking soda, and salt, and stir until a dough forms. Fold in the chocolate chips and chopped nuts.
Assemble and Bake
- Spread the cookie dough evenly over the brownie layer. Place the ramekin on a baking sheet and bake for 20–25 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool slightly before serving for the best texture and flavor.
Notes
- Read the Recipe: Go through the full post, including Ingredient Notes and photos, before starting.
- Spread Evenly: Smooth out both layers so they bake evenly.
- Check Doneness: A toothpick in the center should come out clean or with a few moist crumbs.
- Grease the Ramekin: Butter it well to prevent sticking.
- Use a Baking Sheet: Place the ramekin on a baking sheet to catch spills and make it easier to move in and out of the oven.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I made this for my mom and myself the other night because I couldn’t decide between a brownie or a cookie, but didn’t want to make a full batch of brookies. It was VERY good 10/10. It’s extremely rich and stomped out my sweet tooth in the best way possible. It’s very large though, so we both ended up saving it for the next night.
Ive made this recipe twice now and I love it. The first time it was too much (I thought) and I was only going to eat half. I ended up eating the whole thing. Very very good. I did not have butter so I just subbed 1:1 coconut oil and it was great!
I also use pecan and dark chocolate chips. I did not want to save the egg whites as I don’t bake much so the second time I made it I double the recipe but I stead of using 2 egg yolks I just use a whole egg (I use duck so the yolk is a higher ratio) and they turned out perfect still. I also cooked them in a stoneware cupcake maker and it filled 6.
I’m so happy you love the recipe. Thank you so much for your feedback.
Hi, could I bake this in the air fryer instead of the oven? Asking for this but also for other recipes if it is possible.
I don’t cook with an air fryer, so I can’t give specific instructions for that method. However, you might be able to find helpful tips in your air fryer’s manual to adjust the cooking time and temperature.
This recipe was quick and easy. It was fragrant and golden brown. The flavor was rich and delicious.
I have 7 oz ramekins and would like to use then. Would you think if I double the recipe and divide it between three of those ramekins that I would be ok? Thank you.
Should work just fine.
The brownie and the chocolate chip cookie can also be split up and baked separately for two different desserts.
This was delicious! Only trouble I had was after baking for 20 minutes the top was done, but when I dug in the bottom brownie part was still loose and not done, almost like a lava cake. Is it supposed to be like that? I love your recipes and have made several successfully.
I’m so glad to hear you’ve been enjoying my recipes! It sounds like you had a unique result with the brookie this time around. Although the brownie layer is extra-fudgy, it should be somewhat set and not quite like a lava cake. If the brownie layer of your brookie didn’t set properly, several factors could be at play. Here are some possibilities:
Oven Temperature: Oven temperatures can vary, so an oven thermometer can help ensure you’re baking at the correct temperature.
Ingredient Ratios: Make sure to measure your ingredients accurately. Too much liquid or fat can result in a gooey texture.
Dish Size: If a smaller than 10-ounce ramekin was used, the dessert may need more time to bake.
If this happens again, I suggest covering the brookie with a sheet of aluminum foil and continuing to let the dessert bake a few minutes longer.
Can I pre make the batter, refrigerate and bake the next day?
Absolutely!
Great thanks! Also I want to make it for 6 ppl – should I multiply the recipe or make it in batches?
While the recipe is designed for a single serving, we’ve only tested it by doubling the ingredients to serve two people. To ensure consistency and optimal results, I’d recommend making two servings at a time in separate batches until you have enough for your group of 6. This way, you’re more likely to maintain the same delicious texture and flavor that the single serving provides.
Very rich and good. So easy to make. Thank you for all your receipes. I’ve tried many.
Thank you so much! I’m so happy you are enjoying our recipes.
Great recipe.
Thank you!