Perfect Individual Brookie for One

Sometimes you just need a quick dessert fix without making a whole batch of treats. We’ve all been there – it’s late at night, the sweet tooth hits, and the last thing you want is a dozen cookies or brownies sitting around tempting you for days.

That’s where this single-serve brookie comes in handy: it’s the perfect mix of cookie and brownie in one small portion, ready in minutes, and uses basic ingredients you probably already have in your pantry.

What Kind of Chocolate Chips Should I Use?

Semi-sweet chocolate chips are the classic choice for this brookie recipe, but you’ve got plenty of options to play with. While semi-sweet chips contain around 60% cacao and offer that perfect balance of sweet and slightly bitter, you could swap them for milk chocolate chips if you prefer things sweeter, or dark chocolate chips if you like a more intense chocolate flavor. Just make sure you’re using actual chocolate chips rather than chocolate chunks or chopped chocolate bars – chips are designed to hold their shape better while baking and won’t spread as much. If your chocolate chips have been sitting in your pantry for a while, give them a quick smell test to make sure they haven’t developed any off-flavors.

Options for Substitutions

This single-serve brookie recipe can be tweaked with several substitutions if needed:

• Butter: You can swap butter with coconut oil (use the same amount) or vegetable oil (use 25% less than the butter amount). Just note that the texture might be slightly different.
• Plain flour: All-purpose flour can be replaced with self-rising flour – just skip the baking soda and salt if you do. For a gluten-free version, try a 1:1 gluten-free flour blend.
• Cocoa powder: Both natural or Dutch-process cocoa powder work here. If you’re out, you can use 2 tablespoons of melted chocolate chips instead, but reduce the butter by 1/2 tablespoon.
• Semi-sweet chocolate chips: Feel free to use milk chocolate, dark chocolate, or even white chocolate chips. Chopped chocolate bars work great too!
• Walnuts: Any nuts work well here – try pecans, almonds, or macadamia nuts. You can also skip the nuts entirely or replace them with more chocolate chips.
• Egg yolk: This is one ingredient you shouldn’t substitute as it’s crucial for the texture. The recipe needs real egg yolks to work properly.

Watch Out for These Mistakes While Baking

The biggest challenge when making a single-serve brookie is overmixing the batter – stir just until the ingredients are combined, as excessive mixing can lead to a tough, dense texture instead of that perfect brownie-cookie hybrid. Getting the timing right is crucial too – since this is a small portion, even an extra minute in the microwave or oven can take your brookie from perfectly gooey to disappointingly dry, so start checking for doneness a minute before the suggested cooking time. Another common mistake is using hot melted butter in the brownie portion, which can cook the egg yolk and create lumps – let your melted butter cool for a few minutes before mixing it with other ingredients. For the best results, make sure all your ingredients are at room temperature before starting, and don’t skip the resting time after baking (about 5 minutes) to allow the brookie to set properly.

What to Serve With a Brookie?

This indulgent cookie-brownie hybrid is perfect for pairing with a cold glass of milk or a scoop of vanilla ice cream on top while it’s still warm. If you’re feeling extra sweet, add a drizzle of caramel sauce or chocolate syrup over the ice cream – it’s like having your own personal dessert sundae! For a cozy touch, especially on chilly evenings, serve your brookie with a cup of hot coffee or rich hot chocolate. Since this is already such a decadent treat, keeping the accompaniments simple lets the brookie’s chocolate-loaded goodness shine through.

Storage Instructions

Keep Fresh: This single-serve brookie is best enjoyed warm, right after baking! But if you have leftovers (which rarely happens!), you can keep them in an airtight container at room temperature for up to 2 days. The texture will be a bit different, but it’ll still satisfy your sweet tooth.

Make Ahead: Want to prep ahead? Mix up the brownie and cookie batters separately and store them in the fridge for up to 24 hours. Just bring them to room temperature for about 15 minutes before assembling and baking your brookie. This way, you can have fresh-baked goodness whenever the craving hits!

Warm Up: If you’re working with leftover brookie, pop it in the microwave for 10-15 seconds to get that fresh-baked feel back. The chocolate chips will get slightly melty again, making it extra good with a scoop of ice cream on top!

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 10-15 g
• Fat: 45-50 g
• Carbohydrates: 70-80 g

Ingredients

• 2 tablespoons butter (melted)
• 3 tablespoons white sugar
• 2 tablespoons plain flour
• 1 tablespoon cocoa powder
• 1 large egg yolk
• 1/2 teaspoon vanilla essence
• 2 tablespoons butter (softened)
• 2 tablespoons brown sugar
• 1 tablespoon white sugar
• 1 large egg yolk
• 1/4 teaspoon vanilla essence
• 1/3 cup plain flour
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup semi-sweet chocolate chips
• 2 tablespoons chopped walnuts

Step 1: Preheat the Oven and Prepare the Ramekin

Begin by setting your oven to 350°F (177°C).

Lightly grease a 10-ounce ramekin with butter or non-stick spray to ensure that your brookie will easily come out after baking.

Step 2: 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 and stir gently until just combined.

Pour the brownie batter into the prepared ramekin and spread it into an even layer.

Step 3: Mix the Cookie Dough

In a small bowl, cream together the remaining butter and both sugars.

Mix in the egg yolk and vanilla until well combined.

Add the flour, baking soda, and salt, stirring until the dough comes together.

Once the dough is formed, fold in the chocolate chips and chopped nuts for added texture and flavor.

Step 4: Assemble the Brookie

Spread the prepared cookie dough evenly over the brownie layer in the ramekin.

Ensure the cookie dough completely covers the brownie mixture for an even bake.

Step 5: Bake and Serve

Bake the brookie in the preheated oven 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 for the best texture and flavor.

Serve warm for a delightful, gooey treat!