Description

This Brookie For One is a delightful single-serving dessert that combines the rich, fudgy texture of a brownie with the sweet, soft chewiness of a chocolate chip cookie. Perfectly portioned for one, it’s baked in a ramekin, making it an ideal quick treat to satisfy your sweet tooth without any leftovers. Enjoy it warm on its own or topped with a scoop of ice cream for an indulgent finish.

Ingredients

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Brownie Layer

2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 tablespoon brown sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon milk
1/4 teaspoon vanilla extract
Pinch of salt
2 tablespoons all-purpose flour
1 tablespoon chocolate chips (optional)

Cookie Layer

1 tablespoon unsalted butter, softened
1 tablespoon brown sugar
1 tablespoon granulated sugar
1/4 teaspoon vanilla extract
Pinch of salt
2 tablespoons all-purpose flour
1 tablespoon chocolate chips
1–2 teaspoons milk, if needed

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Instructions

Preheat and prepare ramekin: Preheat your oven to 350°F (175°C) and lightly grease a 6–8 oz ramekin or small oven-safe dish to prevent sticking.
Make the brownie layer: In a small bowl, combine the melted butter, granulated sugar, brown sugar, unsweetened cocoa powder, milk, vanilla extract, and a pinch of salt. Stir until combined. Then, fold in the all-purpose flour and chocolate chips, mixing gently until smooth. Spread this brownie batter evenly into the bottom of the prepared ramekin.
Make the cookie layer: In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in the vanilla extract and salt. Gradually stir in the all-purpose flour and chocolate chips. If the dough feels dry, add 1 to 2 teaspoons of milk to bring it together. Gently press the cookie dough over the brownie layer in the ramekin, covering it evenly.
Bake the brookie: Place the ramekin on a baking tray and bake in the preheated oven for 18 to 22 minutes, or until the cookie top is golden and the center is just set. Avoid overbaking to keep the brookie moist.
Cool and serve: Allow the brookie to cool slightly before enjoying. It can be eaten warm directly from the ramekin, and it’s especially delicious served with a scoop of ice cream.

Notes

You can microwave the brookie in a microwave-safe ramekin for 60–75 seconds if you’re short on time; however, baking yields the best texture with a crispy top and fudgy center.
Using unsweetened cocoa powder and a mix of granulated and brown sugar helps achieve a rich and balanced flavor in the brownie layer.
Feel free to add extra chocolate chips or nuts to either layer for additional texture and flavor.
Make sure not to overbake to maintain the chewy and gooey consistency typical of a brookie.
This recipe is ideal for small batch baking and perfect for satisfying a chocolate craving without excess portions.