These small-batch brookies put a fudgy cocoa brownie base and soft chocolate chip cookie dough in one 7-inch pan, making four generous portions with no big tray of leftovers. They take 15 minutes to prep and about 25 minutes to bake, and you only need pantry staples like cocoa powder and chocolate chips.
I had a little cocoa powder and a handful of chocolate chips left in my pantry, and I didn't want to bake a full tray of brownies for just the two of us. So I made a quick brownie batter, dropped scoops of cookie dough over it, and hoped for the best. I wasn't sure whether the dough needed baking powder or baking soda, but with a batch this small I decided to skip it and see what happened.
It worked, so there's no leavening in this recipe. I've only made these once, with whatever I had on hand, so this is the recipe exactly as it happened in my kitchen.
Recipe at a glance: Small Batch Brookies
- ⏱️ Prep Time: 15 minutes
- 🍳 Cook Time: 25 minutes
- 👥 Servings: 4 generous portions
- 🔥 Cook Method: Oven
- ⭐ Difficulty: Easy
Jump to:
What Are Brookies?
Brookies are a brownie and a chocolate chip cookie baked as one dessert. Here, a cocoa brownie batter goes in the pan first, and scoops of cookie dough are dropped over the top. Each slice gives you a fudgy brownie layer with a soft, buttery cookie topping.
Why You'll Love This Recipe
- Small batch: a 7-inch round pan makes four generous portions.
- Two desserts in one: a rich brownie base with a chocolate chip cookie topping.
- Fudgy without melted chocolate: the brownie layer uses cocoa powder, so no chocolate bar is needed.
- Easy to assemble: no rolling or shaping. Just drop scoops of cookie dough over the brownie batter.
Key Ingredients
You can find the complete ingredient list and quantities in the recipe card below. Here are a few ingredients worth understanding before you begin.
- Butter: Used melted in the brownie layer and softened for the cookie dough.
- Cocoa powder: Gives the brownie layer its rich chocolate flavour.
- Sugar: White sugar sweetens the brownie, while brown and white sugar add sweetness and chewiness to the cookie layer.
- Egg and egg yolk: The whole egg binds the brownie batter, while the yolk adds richness to the cookie dough.
- Flour: Provides structure to both layers.
- Chocolate chips: Add little pockets of chocolate throughout the cookie topping.
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
How to Make Small Batch Fudgy Brookies
The method is simple. You make a quick cocoa brownie batter, mix a separate chocolate chip cookie dough, and bake them together in one 7-inch pan. Full instructions are in the recipe card below.
Prepare the brownie batter and transfer it to the lined baking pan. Next, prepare the cookie dough and drop scoops over the brownie batter. Leave it as is. This is how my pan looked before it went into the oven.
Bake at 175°C for 22-25 minutes. Start checking at 22. The edges should look set, and the centre can still look soft.
Let the brookie cool in the pan for at least 20 minutes so the brownie layer firms up.
Serving Suggestions
These brookies are lovely slightly warm, while the chocolate chips are still soft. A few ways to enjoy them:
- Serve a slice with a scoop of vanilla ice cream, or indulge with my salted caramel chocolate no-churn ice cream.
- Pair a piece with a cup of chai, like this chai for two.
- Add a drizzle of chocolate sauce or a little whipped cream for an easy dessert.
Storage
Store the cooled brookies in an airtight container at room temperature and eat them within 2 to 3 days. If you live somewhere hot and humid, keep them in the fridge.
FAQs
Can I use a different-sized pan for this brookie recipe?
I made this recipe in a 7-inch round pan and haven't tested other sizes. A different pan will change the thickness of the brownie and cookie layers, so adjust the baking time.
Do small batch brookies need baking powder or baking soda?
Not in this recipe. I wasn't sure at first, but with a small batch in a 7-inch pan, I left it out, and the brownie layer stayed fudgy while the cookie topping baked up soft. I've only tested it without a leavening agent, so I can't say how adding one would change the texture.
Enjoyed this Recipe?
Did you know that commenting & rating recipes is one of the best ways to support your favourite food bloggers? If you tried this recipe, please leave a review in the comments with your ⭐️⭐️⭐️⭐️⭐️ rating. Your feedback helps my small business keep offering free, high-quality recipe content. It is the best way to help me thrive in an increasingly competitive AI world.
Related Recipes
If you're in the mood for more homemade treats, try these from But First Chai:
Recipe Card
Small-Batch Brookies (7-Inch Pan)
Ingredients
Brownie Layer
- 4 tablespoon butter
- ⅓ cup cocoa powder
- ½ cup sugar
- ¼ teaspoon salt
- 1 large egg
- ¼ teaspoon vanilla
- ¼ cup all-purpose flour
Cookie Layer
- 4 tablespoon butter, softened
- ¼ cup brown sugar
- 2 tablespoon white sugar
- 1 medium egg yolk
- ½ teaspoon vanilla
- ½ cup all-purpose flour
- 1 pinch salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 175°C (347°F). Grease and line a 7-inch round pan with baking paper.
- Melt the butter for the brownie layer. Whisk in cocoa powder, sugar and salt.4 tbsp butter⅓ cup cocoa powder½ cup sugar¼ tsp salt
- Add the egg and vanilla. Whisk until combined. Fold in the flour and spread the batter into the prepared pan.1 large egg¼ tsp vanilla¼ cup all-purpose flour
- For the cookie layer, cream softened butter with brown sugar and white sugar.4 tbsp butter softened¼ cup brown sugar2 tbsp white sugar
- Mix in the egg yolk and vanilla. Add flour and salt, then fold in the chocolate chips.1 medium egg yolk½ tsp vanilla½ cup all-purpose flour1 pinch salt½ cup chocolate chips
- Drop scoops of cookie dough over the brownie batter. Complete coverage is not necessary.
- Bake for 22-25 minutes, or until the edges look set.
- Cool in the pan for at least 20 minutes before slicing into four generous portions.
Notes
- Start checking at 22 minutes, as oven temperatures and pan materials can affect baking time.
Nutrition Info
Nutritional information is an estimate provided for informational purposes only. Values may vary based on ingredient brands, cooking methods, and portion sizes.
Comments
No Comments