Air Fryer Brookies in 10 Minutes — Soft Gooey Legendary

Craving a warm brownie-cookie mashup fast? This small-batch air fryer treat delivers gooey centers and crisp edges with minimal cleanup.

You don’t need a bakery, a stand mixer, or an hour to crush a dessert craving. You need chocolate, a few pantry staples, and the appliance already living on your counter. This mashup hits like a brownie and a cookie had a deliciously reckless weekend. We’re talking crispy edges, fudgy centers, and that melty chocolate pull in one quick session. Make it for last-minute guests, weeknight wins, or because you firmly believe dessert should be a weeknight sport.

What Makes This Recipe Awesome

• Ridiculously fast: With the quick-hack option, you’re eating in about 10 minutes. From-scratch still clocks in fast.
• Small-batch control: Bake in ramekins or a compact pan so you don’t end up with a whole pan “mysteriously” gone.
• Gooey-meets-chewy texture: Brookies deliver the fudgy brownie bottom and chewy cookie top in one bite.
• Air fryer friendly: Less preheat time, no oven heatwave, and even browning with crisp edges.
• Flexible: Use the 10-minute hack (premade dough + brownie mix) or go small-batch from scratch.
• Minimal cleanup: Line the pan, mix in one bowl per layer, and you’re golden. Your sink will thank you.

What You’ll Need (Ingredients)

Quick Hack Option (fastest route)

• Refrigerated chocolate chip cookie dough (12–16 oz tube or similar; you’ll use about half)
• Prepared brownie batter (about 1 cup; make from a boxed mix following the label—FYI, you’ll need the egg, oil, and water the box calls for to make a partial batch)
• Chocolate chips (a small handful, optional, for extra puddles)
• Flaky sea salt (optional, for finishing)

From-Scratch Small-Batch (still quick)

• For the cookie layer:
  • 4 tbsp unsalted butter, melted and slightly cooled
  • 1/4 cup packed light brown sugar
  • 2 tbsp granulated sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1/2 cup all-purpose flour, leveled
  • 1/4 tsp baking soda
  • 1/8 tsp fine salt
  • 1/3 cup chocolate chips
• For the brownie layer:
  • 3 tbsp unsalted butter, melted
  • 1/4 cup granulated sugar
  • 2 tbsp packed light brown sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 cup all-purpose flour, leveled
  • 3 tbsp unsweetened cocoa powder
  • 1/8 tsp fine salt
  • 2 tbsp chocolate chips (optional)
• Flaky sea salt (optional)

Equipment

• Air fryer with temperature control
• Four 6-oz ramekins or one 6-inch round pan that fits your air fryer basket
• Parchment or air-fryer-safe baking parchment liners
• Nonstick spray or a thin swipe of butter
• Cookie scoop or spoons, rubber spatula

Step-by-Step Instructions

Before You Start

1. Preheat the air fryer to 320°F (160°C) for 2–3 minutes. This helps the brookies set quickly and rise well.
2. Line ramekins or the 6-inch pan with parchment and lightly grease the sides. Trim excess so nothing flies around.

Option 1: The 10-Minute Hack (Premade)

1. Cookie layer: Press a thin, even layer of cookie dough into the bottom of your ramekins/pan, about 1/4 inch thick.
2. Brownie layer: Spoon about 1–2 tbsp brownie batter over each ramekin (or half your batter over the 6-inch pan). Swirl lightly with a knife or toothpick for that marbled look.
3. Top it: Sprinkle a few chocolate chips on top. Because extra chocolate is always the right choice.
4. Air fry: Bake at 320°F for 7–9 minutes (ramekins) or 9–11 minutes (6-inch pan). Start checking at minute 6. You want set edges and a slightly gooey center.
5. Finish: Let cool 2 minutes, then add a pinch of flaky salt. Serve warm. If you add ice cream, no one will complain. Ever.

Option 2: From-Scratch Small-Batch (12–15 minutes total)

1. Make the cookie dough: In a bowl, whisk melted butter, brown sugar, and granulated sugar until glossy. Whisk in the egg yolk and vanilla. Fold in flour, baking soda, and salt until just combined. Stir in chocolate chips.
2. Make the brownie batter: In a second bowl, whisk melted butter, granulated sugar, and brown sugar. Add the egg and vanilla, whisking until thick and slightly lighter. Sift in flour, cocoa, and salt; fold until smooth. Stir in chips if using.
3. Layer: Press a thin cookie layer in your ramekins or pan (about 1/4 inch). Spoon brownie batter over, then lightly swirl.
4. Air fry: Bake at 320°F for 8–10 minutes (ramekins) or 10–12 minutes (6-inch pan). Centers should jiggle a touch; a toothpick should come out with moist crumbs, not wet batter.
5. Rest and serve: Cool 2–3 minutes so the crumb sets. Top with flaky salt or a scoop of vanilla ice cream. Proceed to victory.

Storage Tips

• Room temp: Store cooled brookies in an airtight container for up to 2 days. They’ll stay soft and chewy.
• Fridge: Keeps for 4 days, but bring to room temp or rewarm for best texture.
• Freeze: Wrap individually and freeze for up to 2 months. Thaw overnight or warm from frozen.
• Reheat: Air fryer at 300°F for 2–3 minutes or microwave for 10–15 seconds. Don’t overdo it unless you like edible lava.

Why This is Good for You

• Portion control: Small pans and ramekins keep serving sizes reasonable. You get dessert, not a dessert spiral.
• Less oil, less heat: Air frying uses less energy than heating a full oven, and you won’t turn your kitchen into a sauna.
• Fast satisfaction: Quick desserts help you actually stick to your plan. When cravings hit, speed is your friend, IMO.
• Cocoa perks: Cocoa brings antioxidants along with happiness. No, it’s not a salad—but it’s not nothing.

What Not to Do

• Don’t overfill the pan: Keep batter no more than 2/3 full. Overflow in an air fryer is a mess you don’t want.
• Don’t crank the heat: Over 330°F risks burnt tops and raw centers. Stay near 320°F and be patient.
• Don’t skip parchment: It prevents sticking and makes lift-out easy. Trim it so it doesn’t touch the heating element.
• Don’t walk away: Air fryers cook fast. Start checking at minute 6. Your future self will say thanks.
• Don’t aerosol-spray the basket: Use a brush of oil or parchment to protect the nonstick coating (FYI: some sprays can damage it).

Recipe Variations

• Peanut Butter Swirl: Dollop 1–2 tsp warmed peanut butter on top and swirl before baking.
• S’mores Brookies: Add crushed graham crackers to the cookie layer and mini marshmallows on top during the last 2 minutes.
• Salted Caramel Drizzle: Swirl 1 tbsp caramel into the brownie layer; finish with flaky salt.
• Nutty Crunch: Fold 1/4 cup chopped walnuts or pecans into either layer for texture.
• Double Chocolate: Use dark chocolate chips and add 1 tsp espresso powder to the brownie layer to intensify flavor.
• Gluten-Free: Swap flour for a 1:1 gluten-free blend and use a gluten-free brownie mix for the hack.
• Vegan: Use plant-based butter, a flax egg (1 tbsp ground flax + 3 tbsp water), and dairy-free chips; choose a vegan brownie mix or adapt the scratch batter similarly.
• Oreo-Stuffed: Press a cookie between the layers in each ramekin. It’s extra, in the best way.
• Skillet Style: Use a 6-inch cast-iron pan that fits your air fryer for a shareable cookie-brownie skillet.

FAQ

How do I know when the brookies are done?

Look for set edges and a center that’s just slightly glossy and jiggly. A toothpick should come out with moist crumbs, not wet batter. Remember they continue to set as they cool for a couple minutes, so pull them a touch early if you like them gooey.

Can I use only cookie dough or only brownie batter?

Absolutely. Bake a single layer at the same temperature. Timing will be similar, but start checking a minute earlier since a single layer may cook slightly faster.

What if the tops are browning too fast?

Lower the temperature to 300–310°F and add a small piece of parchment on top during the last few minutes. Air fryers vary, and a small temp drop keeps the interior soft while preventing overbrowning.

Can I make these ahead?

Yes. Assemble layers in ramekins, cover, and refrigerate for up to 24 hours. Let sit at room temperature for 10–15 minutes, then air fry as directed. If baking from cold, add 1–2 minutes to the time.

Do I need to preheat the air fryer?

It’s not mandatory, but preheating helps the brookies rise and set without spreading too much. For the best texture, give it a quick 2–3 minute preheat.

What pans are safe in the air fryer?

Use oven-safe ramekins, a 6-inch metal or silicone pan, or air-fryer-safe parchment-lined inserts. Avoid lightweight paper liners unless weighted by batter—they can fly into the heating element. Safety first, dessert second (barely).

Can I double the recipe?

Yes, but bake in batches so you don’t crowd the air fryer. Keep layers the same thickness and maintain airflow around each ramekin or pan. Doubling is a power move—just give each round the space it deserves.

Will boxed mixes taste as good as scratch?

Low-key, yes—especially with quality chocolate chips and a pinch of flaky salt. From-scratch gives you ultimate control over sweetness and texture, but the hack is clutch when the craving clock is ticking.

Wrapping Up

Brookies bring big energy to your dessert game with almost no effort. Whether you roll with the 10-minute hack or mix small-batch from scratch, you’ll get that fudgy-chewy magic fast. Keep a tube of cookie dough and a box of brownie mix handy, and you’ve always got backup dessert on deck. Now go preheat that air fryer and make the best “why not?” you’ll eat all week.