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A single serving Brookie is a rich, fudgy brownie and a soft, chewy chocolate chip cookie baked together in one ramekin. It is a dessert made just for one and it is exactly as good as it sounds.
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“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
What Makes This Single Serving Brookie So Good
There is something really special about having two of the best desserts in one. You get the deep, rich flavor of a fudgy brownie on the bottom and the soft, buttery texture of a chocolate chip cookie on top, and every bite has a little of both.
What I love most about this recipe is how straightforward it is. The ingredients are simple, the steps are easy to follow, and the whole thing bakes in one ramekin.
There are no complicated techniques here, just a really good dessert that feels a little indulgent without being over the top. If you have ever had trouble choosing between a brownie and a cookie, this recipe solves that problem.
If you’re in the mood for more rich, chocolatey single serving desserts, try our small chocolate lava cake, small batch brownies, small batch chocolate chip cookies, or single serving chocolate pudding.
Ingredients
If you have any ingredients leftover from this single serving brookie recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use salted or unsalted butter depending on your preference. It adds richness and moisture to both layers and is what gives the brownie base its dense, fudgy texture and the cookie layer its soft, buttery flavor.
- Granulated Sugar & Brown Sugar: Both sugars are used in this recipe. Granulated sugar sweetens the brownie layer and brown sugar adds a little warmth and depth to the cookie layer. Together they balance the flavors in both.
- All-Purpose Flour: Provides structure to both layers. If you need a gluten-free option, a 1:1 gluten-free flour blend works well here.
- Unsweetened Cocoa Powder: This is what gives the brownie layer its deep chocolate flavor. Use a good quality unsweetened cocoa powder for the best results. Natural or Dutch-process both work in this recipe.
- Egg Yolks: Two egg yolks are used in this recipe, one for each layer. They add moisture and help bind everything together. If you have leftover egg whites, use them to make two chocolate cupcakes, a small pavlova, or a mini white cake.
- Vanilla Extract: Use pure vanilla extract if you can. Just a small amount makes the chocolate flavor in the brownie layer taste richer and keeps both layers from tasting one-dimensional.
- Chocolate Chips: These go into the cookie layer and are what give it that classic chocolate chip cookie flavor. Semi-sweet chocolate chips are my go-to, but dark, milk, or bittersweet all work well. If you have chocolate chips left over, try them in small batch flourless brownies, a mini boston cream pie or small batch peanut butter bars.
- Baking Soda & Salt: A small amount of baking soda helps the cookie layer rise slightly as it bakes. The salt balances the sweetness in both layers and makes the chocolate flavor really come forward.
- Chopped Walnuts (optional): Walnuts add a nice crunch to the brownie layer. If you prefer, pecans work just as well. Any leftover walnuts are great in single serve banana nut bread, small batch hermit cookies, small batch blondies, or small batch chocolate fudge.
Recipe Variations
Here are a few ways to switch things up:
- Nut-free: Simply leave out the walnuts. The brownie layer holds together just fine without them and the texture of the finished brookie won’t change.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend in place of regular flour. Use the same amount called for in the recipe and the texture should stay very close to the original.
- Peanut butter brownie layer: Stir a tablespoon of creamy peanut butter into the brownie batter before pouring it into the ramekin. It adds a subtle nuttiness that pairs really well with the chocolate chip cookie layer on top.
- Spiced cookie layer: Add a pinch of cinnamon or cardamom to the cookie dough before spreading it over the brownie layer. It adds a subtle warmth that makes the whole dessert feel a little more interesting.
How To Make A Single Serving Brookie
The step-by-step photos below walk you through each stage. 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. A good coating of butter or oil on the inside prevents sticking and makes it easier to get clean spoonfuls when you serve it.
- 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 into an even layer.
- 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.
- Bake. Place the ramekin on a rimmed baking sheet to catch any overflow and bake for 20 to 25 minutes. The top should be golden brown and a toothpick inserted in the center should come out clean or with just a few moist crumbs. If the top browns too quickly before the center is set, loosely lay a small piece of foil over the top for the last few minutes of baking.
- Cool Slightly and Serve. Let the brookie cool for a few minutes before serving. It will be very hot straight out of the oven. A short rest makes it easier to eat and lets the layers settle a little.
Expert Tips
- Read through the full recipe before you start. Both layers come together quickly so it helps to have everything measured and ready before you start. Give the recipe a full read first so you know what is coming before you begin.
- Spread each layer evenly. Take a moment to smooth out both the brownie batter and the cookie dough before baking. Even layers give you a better balance of brownie and cookie in every bite.
- Place the ramekin on a baking sheet. The brookie can bubble up as it bakes. A rimmed baking sheet underneath catches any drips and makes it easier to move in and out of the oven.
- Grease the ramekin well. Butter the inside of the ramekin before adding the batter. Don’t skip the top edge where the cookie layer sits, that’s where sticking is most likely to happen.
- Check doneness carefully. Insert a toothpick in the center. It should come out clean or with just a few moist crumbs. If the center still feels loose, give it a few more minutes and check again.
Serving Suggestions
This brookie is delicious on its own, but here are a few ideas to make it even better:
- Single Serving Vanilla Ice Cream – a scoop on top of the warm brookie is hard to beat.
- Small Batch Whipped Cream – light and simple, ready in just a few minutes.
- Small Batch Caramel Sauce – a drizzle on top adds a really nice layer of flavor.
Frequently Asked Questions
Yes. You can mix both layers ahead of time and store them separately in the refrigerator for up to a day. When you’re ready to bake, layer them in the ramekin and bake as directed. You may need to add a few extra minutes to the bake time since the batter will be cold.
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.
Cover the ramekin with plastic wrap or transfer the brookie to an airtight container. Store at room temperature for up to 3 days.
This usually means it needed a little more time in the oven. The brownie layer at the bottom takes longer to set than the cookie layer on top. If the top looks done but the center is still soft, cover loosely with foil and bake for a few more minutes.
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
- Heat the oven to 350°F (177°C). Butter the inside of a 10-ounce ramekin well.
- 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 and stir until just combined. Pour into the ramekin and spread into an even layer.
- 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. Fold in the chocolate chips and walnuts. Spread the cookie dough evenly over the brownie layer.
- Place the ramekin on a rimmed baking sheet. Bake for 20 to 25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the brookie cool for a few minutes before serving.
Notes
- Read through the full recipe before you start. Both layers come together quickly so it helps to have everything measured and ready before you start. Give the recipe a full read first so you know what is coming before you begin.
- Spread each layer evenly. Take a moment to smooth out both the brownie batter and the cookie dough before baking. Even layers give you a better balance of brownie and cookie in every bite.
- Place the ramekin on a baking sheet. The brookie can bubble up as it bakes. A rimmed baking sheet underneath catches any drips and makes it easier to move in and out of the oven.
- Grease the ramekin well. Butter the inside of the ramekin before adding the batter. Don’t skip the top edge where the cookie layer sits, that’s where sticking is most likely to happen.
- Check doneness carefully. Insert a toothpick in the center. It should come out clean or with just a few moist crumbs. If the center still feels loose, give it a few more minutes and check again.
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 like the richness of this but it was way too sweet for my liking. I’m planning on making this again but I’m going to reduce the amount of sugars. Which sugars should I reduce?
The sugars in each layer are balanced to give the brownies their soft texture and the cookie layer the right structure. Reducing them can change both the texture and how the layers bake. If you’d like it less sweet, you might try a small reduction in the cookie layer first, since that’s where most of the sweetness comes through.