Ever found yourself craving both a brownie and a cookie at 9 PM, but don’t want to make a whole batch? I’ve been there more times than I can count. Making a full recipe just isn’t practical when you’re dealing with a late-night sweet tooth, and let’s be honest – having two dozen treats sitting on your counter isn’t always the best idea.
That’s where this brookie for one comes to the rescue: it’s the perfect mix of fudgy brownie and chewy cookie, ready in minutes, and makes just enough to satisfy your dessert craving without any leftovers to tempt you the next day.
Why You’ll Love This Brookie
- Perfect single serving – No need to make a full batch when you’re craving something sweet – this recipe makes just enough for one generous portion, so there’s no waste or tempting leftovers.
- Two desserts in one – Can’t decide between a brownie or cookie? This clever combo gives you both in one treat, satisfying all your chocolate cravings at once.
- Basic pantry ingredients – You probably have everything you need in your kitchen right now – just standard baking ingredients like flour, sugar, and cocoa powder.
- Quick satisfaction – When dessert cravings hit, this recipe comes together in just 30-40 minutes from start to finish, making it perfect for those sudden sweet tooth moments.
What Kind of Butter Should I Use?
For this single-serve brookie recipe, you’ll want to use unsalted butter since we’re adding salt separately to control the flavor. Regular grocery store butter works perfectly fine here – no need for fancy European-style butter. When melting the butter for the brownie layer, make sure it’s not too hot when you mix it in, as this can cook the egg yolk. For the cookie layer, the butter needs to be softened but not melted – leaving it out on the counter for about 30 minutes should do the trick. If you forget to soften your butter ahead of time, cut it into small pieces to speed up the process, but avoid microwaving it since that can lead to uneven softening.
Options for Substitutions
This single-serve brookie recipe can handle some simple swaps if you’re running low on ingredients:
- Butter: You can use margarine or coconut oil as a 1:1 replacement. If using coconut oil, make sure it’s not completely melted for the cookie portion to maintain the right texture.
- Plain flour: All-purpose flour is best here, but you can use self-rising flour – just skip the baking soda and salt if you do.
- Cocoa powder: Dutch-process or natural cocoa powder both work well. Just don’t skip it – it’s essential for the brownie layer!
- Chocolate chips: Feel free to use milk chocolate or dark chocolate chips, or even roughly chopped chocolate bars. White chocolate works too if that’s your thing!
- Walnuts: Any nuts work great here – try pecans, almonds, or macadamia nuts. You can also skip the nuts entirely if you prefer, or replace them with more chocolate chips.
- Vanilla flavoring: Regular vanilla extract works perfectly, or try almond extract for a different taste (use half the amount as it’s stronger).
Watch Out for These Mistakes While Baking
The biggest challenge when making a single-serve brookie is overcooking, which can turn your treat from perfectly fudgy to disappointingly dry – keep a close eye on it and remove from the oven when the cookie layer is just golden and the brownie still looks slightly underbaked in the center (it will continue cooking as it cools). Another common mistake is not properly layering the two batters – make sure to spread the brownie layer evenly first, then carefully dollop and spread the cookie dough on top without mixing the layers together. For the best texture, avoid overmixing either batter, as this can lead to tough, dense results instead of that perfect chewy-fudgy combination you’re looking for. Remember to let your brookie cool for at least 5 minutes before digging in – this cooling time allows both layers to set properly and develop their distinct textures.
What to Serve With a Brookie?
This single-serve brookie (that perfect mix of brownie and cookie) is begging to be paired with a cold glass of milk or a scoop of vanilla ice cream while it’s still warm. If you’re feeling extra indulgent, add a drizzle of chocolate or caramel sauce over the top – the warm brookie will help it melt into all the nooks and crannies. For a coffee lover’s dream, serve it alongside your favorite hot coffee or espresso, which brings out the chocolate flavors even more. And if you’re sharing (though who could blame you if you’re not), a dollop of whipped cream on top makes it look extra special.
Storage Instructions
Keep Fresh: This single-serve brookie is best enjoyed warm, right after baking. If you happen to have leftovers (though I doubt you will!), you can keep it at room temperature in an airtight container for up to 2 days. The texture will be a bit different, but it’ll still hit the spot when you need a sweet treat.
Make Ahead: Want to prep ahead? You can mix 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 a fresh-baked treat 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 cozy and delicious.
| 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: 550-650
- Protein: 8-10 g
- Fat: 30-35 g
- Carbohydrates: 65-75 g
Ingredients
- 2 tablespoons melted butter
- 3 tablespoons white sugar
- 2 tablespoons plain flour
- 1 tablespoon cocoa powder (unsweetened)
- 1 large egg yolk
- 1/2 teaspoon vanilla flavoring
- 2 tablespoons softened butter
- 2 tablespoons packed brown sugar
- 1 tablespoon white sugar
- 1 large egg yolk
- 1/4 teaspoon vanilla flavoring
- 1/3 cup plain flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup semi-sweet chocolate chips
- 2 tablespoons finely chopped walnuts
Step 1: Prepare the Oven and Ramekin
Begin by preheating your oven to 350°F (177°C).
Lightly grease a 10-ounce ramekin with butter or non-stick spray to prevent sticking and ensure easy removal of the brookie later on.
Step 2: Make the Brownie Batter
Melt 2 tablespoons of butter in a microwave-safe bowl.
In a separate mixing bowl, whisk together the sugar, flour, and cocoa powder.
Add the melted butter, egg yolk, and vanilla extract to these dry ingredients.
Stir gently until everything is just combined, being careful not to overmix.
Pour this brownie batter into the prepared ramekin, spreading it into an even layer.
Step 3: Prepare the Cookie Dough
In a small bowl, cream together the butter with both sugars until well mixed.
Stir in the egg yolk and vanilla extract, and then add the flour, baking soda, and salt.
Mix until the dough comes together.
Fold in the chocolate chips and chopped nuts to distribute them evenly throughout the dough.
Step 4: Layer and Bake
Spread the prepared cookie dough evenly over the brownie layer in the ramekin.
Place the ramekin in the preheated oven and bake for 20-25 minutes.
The brookie is ready when the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 5: Cool and Serve
Allow the brookie to cool slightly to settle the flavors and improve the texture.
Serve it warm for a deliciously gooey treat.
Enjoy your homemade brookie!
