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Indulge in a single serve Brookie, the perfect blend of brownie and cookie. Easy to make, this dessert offers a unique twist on classic favorites. Imagine a luscious layer of fudgy brownie melded with a chewy chocolate chip cookie. Each bite delivers a symphony of textures and flavors, from the deep richness of cocoa to the caramel undertones of brown sugar. Baked to perfection in a small ramekin, this single serving Brookie combines the best of both worlds for the ultimate dessert experience.

Craving more rich, chocolate-filled single serving desserts? Discover our tempting Chocolate Lava Cake, fudgy Brownies, classic Chocolate Chip Cookies, and silky homemade Chocolate Pudding.

Why You’ll Love This Brookie Recipe

  • Simple: This recipe is super easy to follow, perfect for any skill level.
  • Customizable: Adjust the sweetness, fudginess, and crunchiness to your taste.
  • Single Serving: Makes one perfect serving, so no leftovers to worry about.
  • Easily Doubles: Need more? Double the recipe to serve more people or satisfy a bigger craving.
  • Amazing Texture: The gooey brownie and chewy cookie create a textural masterpiece in every bite.
a spoonful of brownie and cookie above a brookie in a ramekin.

What Is A Brookie?

A Brookie is a delicious mix of a brownie and a chocolate chip cookie. It features a layer of rich brownie topped with a layer of chewy cookie. This treat offers a unique blend of textures and flavors, making it perfect for anyone who loves both brownies and cookies. Brookies became popular in the early 2010s and are a great example of dessert innovation, combining two classic treats into something amazing.

Ingredients

brookie ingredients on a kitchen counter.

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.
  • Sugar & Brown Sugar: Sweetens the layers.
  • Flour: Provides structure. For a gluten-free version, use gluten-free measure for measure flour.
  • Cocoa Powder: Gives the brownie its chocolatey flavor. Opt for unsweetened.
  • Egg Yolks: Adds moisture and binds the ingredients. Save the egg whites and use them in any of our egg white recipes like Two Chocolate Cupcakes, mini Pavlova, and a small White Cake.
  • Vanilla: Enhances flavor. Use pure extract for best results.
  • Chocolate Chips: Adds gooeyness. While I opt for semi-sweet chocolate chips, you’re welcome to use dark, milk, or bittersweet chocolate chips based on your preference. Consider using leftover chocolate chips in a mini Boston Cream Pie or Peanut Butter Bars.
  • Baking Soda & Salt: Leavening and flavor agents.
  • Chopped Walnuts: Adds crunch. Optional or replaceable with pecans. Use extra walnuts in Banana Nut Bread, Blondies, and a small batch of Fudge.

Recipe Variations

If you’re looking to switch things up, you’re in luck. This brookie recipe is incredibly versatile.

  • Nut-Free Brookie: Skip the walnuts for a nut-free version.
  • Tropical Twist: Replace chocolate chips in the cookie layer with an equal amount of shredded coconut and white chocolate chips for a tropical flavor profile.
  • Spiced Cookie Layer: Introduce warm spices like cinnamon, nutmeg, or even a dash of cardamom into the cookie layer for a comforting aroma and taste.
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How To Make A Brookie

These step-by-step photos and instructions help you visualize how to make this recipe. See the recipe box below for ingredient amounts and full recipe instructions.

  1. Preparation: Preheat your oven to 350°F (177°C) and lightly grease a 10-ounce ramekin.
  2. Brownie Layer:
    • Melt 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 until just combined.
    • Transfer the brownie batter to the greased ramekin, smoothing it into an even layer.
brownie batter in a small ramekin.
  1. 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 just combined.
    • Fold in the chocolate chips and chopped nuts.
    • Layer this cookie dough over the brownie batter in the ramekin and place the filled ramekin on a rimmed baking sheet to catch any spills.
an unbaked brookie in a ramekin on a baking sheet.
  1. Baking: Bake for 20-25 minutes, or until the top is golden and the brookie is cooked through. To check for doneness, insert a toothpick into the center; if it comes out clean, your brookie is ready to enjoy.
a single baked brookie on a baking sheet.

Expert Tips

  • Read Before You Start: Before starting the recipe, take a moment to read the entire post, including the Ingredient Notes and process photos. This guide gives you valuable tips and details for each step to make sure your brookie turns out perfect every time. All the essential information is included, so be sure to read it thoroughly for the best results.
  • Preheat Oven: Make sure your oven is fully preheated for even baking.
  • Layer Evenly: Take your time to evenly spread the brownie and cookie layers.
  • Check Doneness: Use a toothpick to check if your brookie is done.
  • Ramekin Prep: Buttering the ramekin not only prevents sticking but also adds extra richness to the brookie.
  • Baking Sheet Hack: Always place your ramekin on a baking sheet. Not only does it make it easier to take in and out of the oven, but it also catches any spills, saving you from a potential oven clean-up.

Serving Suggestions

When it comes to enjoying your brookie, the possibilities are endless:

  • Vanilla Ice Cream: Crown your warm brookie with a scoop of velvety vanilla ice cream that melts into every nook and cranny.
  • Whipped Cream: Add a cloud-like dollop of whipped cream for a luxurious finish.
  • Fresh Berries and Mint: Scatter a handful of vibrant berries like raspberries or blueberries, and a sprig of mint for a refreshing, tart contrast.

Frequently Asked Questions

What size ramekin should I use for this Brookie recipe?

The choice of ramekin size is crucial for achieving the perfect brookie. A 10-ounce ramekin is highly recommended for optimal results.

Do I have to add nuts to a Brookie?

Absolutely, including nuts is entirely up to you. Feel free to omit them for a nut-free brookie version.

Is it okay to use the whole egg in this recipe?

In our experience with small batch recipes, using the entire egg can negatively impact both the taste and texture of the brookie. The egg yolk alone is preferable as it provides the necessary protein that enriches the dessert’s flavor and ensures a moist, tender texture. If you’re wondering what to do with the leftover egg white, we have several egg white-only recipes you might enjoy browsing through.

How do I store leftover Brookies?

Store in an airtight container for up to 3 days.

Can I use pre-made cookie dough in this Brookie recipe?

You can, but homemade gives you control over ingredients.

How do I soften butter for the cookie layer?

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.

Can I double this Brookie recipe?

Sure! If you’d like to make two brookies, double the ingredients and divide the batter between two 10-ounce ramekins or use one 5×5 inch baking dish. Keep the baking time the same.

a single brookie in a white ramekin on a silver tray next to a gold silk napkin.

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:

Nutritional And Serving Information

Our nutritional information is calculated using an online tool and provides an estimate for those mindful of their calorie intake.

This brookie recipe makes a single, indulgent serving, perfect for when you want a treat. The portion size is generous and can easily be shared between two people. Baked in a 10-ounce ramekin, it’s great for immediate enjoyment or can be savored over a couple of days.

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

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!


Your Cooking For One Source
Because you’re worth it

Brookie For One

4.88 from 8 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 1 serving
Indulge in a Single Serve Brookie, a perfect blend of brownie and cookie. Easy to make, this dessert offers a unique twist on classic favorites. Ideal for portion control and satisfies all your sweet cravings.

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
  • cup all-purpose flour
  • teaspoon baking soda
  • teaspoon salt
  • ¼ cup semi-sweet chocolate chips
  • 2 tablespoons chopped walnuts
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Instructions 

  • Preheat the oven to 350°F (177°C) and lightly grease a 10-ounce ramekin.

Make 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 until just combined.
  • Transfer the brownie batter to the greased ramekin, smoothing it into an even layer.

Make 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 just combined.
  • Fold in the chocolate chips and chopped nuts.
  • Layer this cookie dough over the brownie batter in the ramekin and place the filled ramekin on a rimmed baking sheet to catch any spills.
  • Bake for 20-25 minutes, or until the top is golden and the brookie is cooked through. To check for doneness, insert a toothpick into the center; if it comes out clean, your brookie is ready to enjoy.

Notes

Expert Tips
  • Preparation Insight: Before diving into the recipe, take a moment to read through the entire post, including the Ingredient Notes and any accompanying process photos. This comprehensive guide offers valuable insights into each step, ensuring your brookie turns out flawless every time. All essential tips and information are included in the post, so make sure to read it thoroughly for the best results.
  • Preheat Oven: Make sure your oven is fully preheated for even baking.
  • Layer Evenly: Take your time to evenly spread the brownie and cookie layers.
  • Check Doneness: Use a toothpick to check if your brookie is done.
  • Ramekin Prep: Buttering the ramekin not only prevents sticking but also adds extra richness to the brookie.
  • Baking Sheet Hack: Always place your ramekin on a baking sheet. Not only does it make it easier to take in and out of the oven, but it also catches any spills, saving you from a potential oven clean-up.

Nutrition

Serving: 1serving, Calories: 1207kcal, Carbohydrates: 142g, Protein: 15g, Fat: 73g, Saturated Fat: 42g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 21g, Trans Fat: 2g, Cholesterol: 490mg, Sodium: 808mg, Potassium: 475mg, Fiber: 7g, Sugar: 88g, Vitamin A: 1912IU, Calcium: 121mg, Iron: 7mg

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.

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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

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Recipe Rating




14 Comments

  1. Dorian C says:

    This recipe was quick and easy. It was fragrant and golden brown. The flavor was rich and delicious.

  2. Cookie says:

    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.

    1. Joanie Zisk says:

      Should work just fine.

  3. J. Hegyi says:

    The brownie and the chocolate chip cookie can also be split up and baked separately for two different desserts.

  4. Linda Shaw says:

    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.

    1. Joanie Zisk says:

      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.

  5. Sahar Qureshi says:

    Can I pre make the batter, refrigerate and bake the next day?

    1. Joanie Zisk says:

      Absolutely!

      1. Sahar Qureshi says:

        Great thanks! Also I want to make it for 6 ppl – should I multiply the recipe or make it in batches?

      2. Joanie Zisk says:

        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.

  6. Kathy says:

    Very rich and good. So easy to make. Thank you for all your receipes. I’ve tried many.

    1. Joanie Zisk says:

      Thank you so much! I’m so happy you are enjoying our recipes.

  7. J. Hegyi says:

    Great recipe.

    1. Joanie Zisk says:

      Thank you!