Craving something decadent but don’t want to bake a whole batch? This single-serving Brookie—a rich, gooey brownie layered with soft, chocolate-studded cookie dough—are the perfect solution. Made right in individual ramekins, they’re just enough to satisfy your sweet tooth without the leftovers.
Whip them up in minutes, bake, and enjoy warm for a blissful treat that’s somewhere between a brownie and a cookie dream.
If you love soft & chewy cookies, you're also going to love my Brown Butter White Chocolate Matcha Cookies, Fudgy Oreo Brownies & Chocolate Peanut Butter Cookie Dough Bites!
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Ingredients
- Unsalted Butter
- White Sugar
- All-Purpose Flour
- Cocoa Powder
- Eggs
- Brown Sugar
- Baking Soda
- Semi-Sweet Chocolate Chips
See recipe card for quantities.
Instructions
Make Brownie Mixture!
Make Cookie Dough Mixture!
Layer in Ramekins & Bake!
Serve & enjoy!
- Prep the Ramekins: Line two small, oven-safe ramekins with parchment paper. For an easy fit, crumple the paper, then press it into each ramekin.
- Preheat: Set your oven to 350°F (175°C).
- Make the Brownie Layer: In a medium bowl, whisk together the melted butter, sugar, flour, cocoa powder, and egg yolks until smooth. Divide the brownie batter evenly between the ramekins, spreading it to form the bottom layer.
- Make the Cookie Dough: In a separate bowl, mix the melted butter, brown sugar, white sugar, and egg yolks. Add the flour, baking soda, and salt, stirring until a dough forms. Fold in the chocolate chips.
- Layer the Cookie Dough: Split the cookie dough in half and press each portion over the brownie layer in each ramekin. Sprinkle extra chocolate chips on top if desired.
- Bake: Place ramekins in the oven and bake for 20 minutes, or until the tops are golden and set.
- Serve: Let the brookies cool for 10 minutes before serving. Enjoy warm on their own, or elevate them with a scoop of ice cream or dollop of whipped cream.
Substitutions
- Unsalted Butter: Use salted butter (reduce added salt)
- White Sugar: Substitute with coconut sugar, honey, maple syrup, or light brown sugar (adjust for moisture if using liquids).
- All-Purpose Flour: Swap with whole wheat flour, oat flour, or a 1:1 gluten-free baking mix.
- Cocoa Powder: Use carob powder or melted dark chocolate
- Eggs: Replace with flaxseed or chia eggs (1 tablespoon flax/chia + 3 tablespoon water per egg)
- Brown Sugar: Substitute with coconut sugar, or mix white sugar with a bit of molasses for a similar flavor.
- Baking Soda: Use baking powder (3x the amount) or omit if using self-rising flour.
- Semi-Sweet Chocolate Chips: Swap with dark or milk chocolate chunks, white chocolate, or chopped nuts for texture variety.
Variation: Peanut Butter Brookie
For a delicious twist, replace the cookie layer's chocolate chips with peanut butter chips or swirl 1–2 tablespoons of creamy peanut butter into the brownie layer before baking. This adds a rich, nutty flavor that complements the chocolate perfectly!
Equipment
- medium sized mixing bowls
- 2 single serving ramekins
Storage
Store any leftover brookies covered in the ramekins at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the microwave for 15-20 seconds before serving to enjoy a warm, gooey texture.
Top tips
- Use Room Temperature Ingredients: This helps the batter mix smoothly, giving you an even texture in both layers.
- Don’t Overbake: Bake just until the tops are set—overbaking can make them dry. The centers should stay gooey!
- Press Parchment Paper Well: Crumple parchment before lining the ramekins for easy removal and cleaner edges.
FAQs
The OG brookie is half brownie, half cookie—a mashup that gives you the gooey, fudgy texture of a brownie layered with a soft, chewy cookie top. It’s the best of both worlds!
Absolutely, that’s an OG move! Just grease or line the muffin tin, and keep an eye on baking time—they might bake a bit faster.
Key to OG brookies? Don’t overbake. Bake until the edges are set but the center still looks soft; they’ll continue to cook a bit as they cool. Also, store them covered to lock in that fudgy goodness.
Related
Looking for other dessert like this? Try these:
Easy Brookie Recipe (Brownie & Cookie)
Ingredients
Equipment
Method
- Prep the Ramekins: Line two small, oven-safe ramekins with parchment paper. For an easy fit, crumple the paper, then press it into each ramekin.
- Preheat: Set your oven to 350°F (175°C).
- Make the Brownie Layer: In a medium bowl, whisk together the melted butter, sugar, flour, cocoa powder, and egg yolks until smooth. Divide the brownie batter evenly between the ramekins, spreading it to form the bottom layer.
- Make the Cookie Dough: In a separate bowl, mix the melted butter, brown sugar, white sugar, and egg yolks. Add the flour, baking soda, and salt, stirring until a dough forms. Fold in the chocolate chips.
- Layer the Cookie Dough: Split the cookie dough in half and press each portion over the brownie layer in each ramekin. Sprinkle extra chocolate chips on top if desired.
- Bake: Place ramekins in the oven and bake for 20 minutes, or until the tops are golden and set.
- Serve: Let the brookies cool for 10 minutes before serving. Enjoy warm on their own, or elevate them with a scoop of ice cream or dollop of whipped cream.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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