Scoopable Brookie Skillet for Two

Warm, gooey, and built for two, this Scoopable Brookie Skillet combines a rich, fudgy brownie base with a thick, buttery chocolate chip cookie layer baked together in a single skillet until the edges are set, the center is molten, and every scoop pulls up both layers at once in one perfect, indulgent bite. This is the kind of dessert you make on a quiet evening when you want something extraordinary without making an entire batch of anything — just two layers, one pan, and absolutely no self-control required.

Author: Delicate Kitchen

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 2 servings

Calories: 1,337 kcal per serving

Ingredients

50 grams - butter
70 grams - brown sugar
40 grams - white sugar
½ - egg beaten
70 grams - all-purpose flour
50 grams - chocolate chips
⅛ tsp - baking powder
1 pinch - salt
½ tsp - vanilla extract
50 grams - butter
60 grams - brown sugar
40 grams - white sugar
1 - egg
60 grams - dark chocolate
2 ½ tablespoons - cocoa powder
50 grams - all-purpose flour
1 pinch - salt
½ tsp - vanilla extract

Instructions

Preheat oven to 180°C. Lightly grease your skillet.
Beat the very soft butter together with both sugars until combined. Add the beaten half egg and vanilla extract and mix until smooth. Fold in the flour, baking powder, and salt until a soft dough forms. Stir in the chocolate chips. Place the bowl in the fridge to chill while you prepare the brownie batter, this firms up the dough so it is much easier to shape and press into an even layer on top.
Make the brownie batter. Melt butter and dark chocolate together. Whisk in both sugars and egg and beat vigorously until the mixture turns lighter in color and ribbony — this creates the crinkle top. Fold in cocoa powder, flour, and salt.
Pour brownie batter into the greased skillet and spread evenly. Take chilled cookie dough from the fridge, break into pieces, and press gently into an even layer on top.
Bake for 18–20 minutes until the cookie top looks golden. Cover loosely with foil or baking paper and continue baking for a further 12–15 minutes.
Rest for 5 minutes before scooping directly from the skillet.

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