This post may contain affiliate links. Please read our disclosure policy.
Treat yourself to a single serve Brookie, featuring a rich layer of fudgy brownie topped with a chewy chocolate chip cookie layer. This easy dessert combines two classics into one indulgent treat, baked to perfection in a small ramekin.
Looking for more rich, chocolatey single serving desserts? Try our Chocolate Lava Cake, Brownies, classic Chocolate Chip Cookies, or creamy Chocolate Pudding.
Why You’ll Love This Recipe
- Simple Ingredients, Easy Process: Comes together quickly with just a few steps.
- Customizable: Adjust the sweetness, texture, or mix-ins to suit your taste.
- Perfectly Portioned: Made for one or two servings—just enough to satisfy without extra leftovers.
- Easy to Scale: Double the recipe if you’re sharing or want more.
- Best of Both Worlds: A fudgy brownie base with a soft, chewy cookie top in every bite.
A Brookie is truly the best of both worlds—a rich, fudgy brownie layered with a soft, chewy chocolate chip cookie. It’s a big single serving dessert, perfect when you want something indulgent, and just the right size to share (if you’re feeling generous).
I love how this dessert gives you two classic treats in one bite—deep chocolate flavor from the brownie and buttery, chocolatey goodness from the cookie. Brookies became popular in the early 2010s, and for good reason—why choose between a brownie and a cookie when you can have both?
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 either salted or unsalted butter based on your preference.
- Sugar & Brown Sugar: Sweetens both the brownie and cookie layers, balancing flavors perfectly.
- Flour: Provides structure to both layers. For a gluten-free option, substitute with a measure-for-measure gluten-free flour.
- Cocoa Powder: The key to the brownie layer’s chocolatey flavor. Be sure to use unsweetened cocoa powder.
- Egg Yolks: Adds moisture and helps bind the ingredients. Save the leftover egg whites for egg white recipes like Two Chocolate Cupcakes, mini Pavlova, and a small White Cake.
- Vanilla Extract: Enhances the overall flavor of both layers. Use pure vanilla extract for the best results.
- Chocolate Chips: Brings gooey texture and added chocolate goodness. I prefer semi-sweet, but feel free to use dark, milk, or bittersweet chocolate chips. Leftovers work wonderfully in recipes like a Boston Cream Pie or Peanut Butter Bars.
- Baking Soda & Salt: Essential for leavening and boosting flavor.
- Chopped Walnuts: Optional but adds a satisfying crunch to the brownie layer. Swap with pecans if you prefer. Use any extra nuts in Banana Nut Bread, Hermit Cookies, Blondies, or a small batch of Fudge.
Recipe Variations
This single serving brookie is easy to customize to suit your preferences:
- Nut-Free Option: Omit the walnuts for a smooth, nut-free brookie.
- Tropical Brookie: Swap the chocolate chips in the cookie layer with shredded coconut and white chocolate chips for a tropical flavor twist.
- Spiced Cookie Layer: Add a pinch of cinnamon, nutmeg, or cardamom to the cookie layer for a warm, spiced 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 butter in a microwave-safe bowl.
- In another bowl, whisk together sugar, flour, and cocoa powder.
- Stir in the melted butter, egg yolk, and vanilla until just combined.
- Pour the brownie batter into the prepared ramekin, spreading it evenly.
- Prepare the Cookie Layer:
- In a small bowl, cream together butter and both sugars.
- Mix in the egg yolk and vanilla.
- Add flour, baking soda, and salt, stirring until combined.
- Fold in chocolate chips and walnuts.
- Spread the cookie dough gently over the brownie layer. Place the ramekin on a rimmed baking sheet to catch any overflow.
- Bake the Brookie:
- Bake for 20-25 minutes, or until the top is golden brown. Check doneness by inserting a toothpick into the center; if it comes out clean, it’s ready. Let cool slightly before enjoying.
Expert Tips
- Read the Recipe First: Take a few minutes to read through the entire post, including the Ingredient Notes and process photos.
- Preheat Your Oven: A fully preheated oven is key for even baking and achieving the right texture.
- Layer Carefully: Spread the brownie and cookie layers evenly for the best results. Uneven layers can affect baking and texture.
- Check for Doneness: Insert a toothpick into the center of the brookie to check if it’s done. It should come out clean or with just a few moist crumbs.
- Prepare the Ramekin: Buttering the ramekin prevents sticking.
- Use a Baking Sheet: Always place the ramekin on a baking sheet. It makes handling easier and catches any potential spills, keeping your oven clean.
Serving Suggestions
Take your brookie to the next level with these simple and delicious ideas:
- Vanilla Ice Cream: Top your warm brookie with a scoop of creamy vanilla ice cream for a perfectly melty and indulgent pairing.
- Whipped Cream: Add a dollop of fluffy whipped cream to complement the rich brownie and cookie layers.
- Fresh Berries and Mint: Sprinkle fresh raspberries or blueberries on top and finish with a sprig of mint for a refreshing, vibrant touch.
Frequently Asked Questions
The brookie is ready when the top is golden and a toothpick inserted into the center comes out mostly clean, with a few moist crumbs for a fudgy texture.
Yes, you can double the ingredients and bake the brookies in two 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.
For the ideal texture, you’ll need softened butter that’s still cool to the touch. When pressed, it should leave a finger indentation. To achieve this, leave the butter on your kitchen counter for about 30 minutes prior to baking. Alternatively, you can microwave cold butter for 10-15 seconds to expedite the softening process. Be cautious when using the microwave method; the goal is to soften the butter without melting it.
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.
Prepare the Brownie Layer
- Melt 2 tablespoons of butter in a microwave-safe bowl.
- In a separate bowl, whisk together sugar, flour, and cocoa powder.
- Add the melted butter, egg yolk, and vanilla to the dry ingredients. Stir gently until just combined.
- Pour the brownie batter into the prepared ramekin and spread it into an even layer.
Prepare the Cookie Layer
- In a small bowl, cream together butter and both sugars.
- Mix in the egg yolk and vanilla.
- Add flour, baking soda, and salt, stirring until the dough comes together.
- Fold in the chocolate chips and chopped nuts.
Assemble the Brookie
- Spread the cookie dough evenly over the brownie layer in the ramekin.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the brookie cool slightly before digging in for the best texture and flavor. Serve warm for a gooey treat!
Notes
- Read the Recipe First: Take a few minutes to read through the entire post, including the Ingredient Notes and process photos. This will give you helpful tips and insights for each step, ensuring your brookie turns out perfectly.
- Preheat Your Oven: A fully preheated oven is key for even baking and achieving the right texture.
- Layer Carefully: Spread the brownie and cookie layers evenly for the best results. Uneven layers can affect baking and texture.
- Check for Doneness: Insert a toothpick into the center of the brookie to check if it’s done. It should come out clean or with just a few moist crumbs.
- Prepare the Ramekin: Buttering the ramekin prevents sticking and adds a subtle layer of richness to the brookie.
- Use a Baking Sheet: Always place the ramekin on a baking sheet. It makes handling easier and catches any potential spills, keeping your oven clean.
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.
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!