Single Serve Red Velvet Brookie

Craving something extra special? You need to make my Single Serve Red Velvet Brookie stuffed with cream cheese: it’s eggless, airfryer friendly and comes together in under 15 minutes!

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If you’re not very good with self control, this recipe might be kind of dangerous for you. Why? Cause it is SO easy to make, you’ll want to make it every single day! It’s eggless, airfryer friendly and comes together in under 15 minutes.

If you love a fudgy brownie, a chewy cookie and a little surprise centre, this dessert is pure magic. It’s soft and decadent with a classic red velvet flavour, a tangy cream cheese filling and that perfect crackly top. After making my Classic Single Serve Brookie which turned out so so good (and honestly, y’all loved it just as much), I knew I had to create a red velvet version too and it turned out even better than I could’ve imagined!

What is a brookie?

It’s exactly what it sounds like! A brookie is a cookie and a brownie mixed into one cause why choose when you can have both? It’s perfect for those moments when you’re craving something indulgent but can’t decide between a brownie or a cookie.

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What You’ll Need (And Why)

White and Dark Chocolate Chips: In my classic brookie, I use only dark chocolate chips but for this red velvet version, I’m using a mix of white and dark chocolate. White chocolate forms the base while the dark chocolate adds that subtle cocoa depth you expect from a red velvet dessert. Instead of adding cocoa powder, I’m layering in flavour by using dark chocolate chips directly.
Butter: Melted with the chocolate chips, butter gives richness and that soft, fudgy texture we all love in a brookie.
Red Food Colouring: You can’t have a red velvet dessert without that gorgeous red colour.
Vanilla Extract: Never optional in a cookie like this! Vanilla rounds out the flavours and enhances the red velvet vibe.
Vinegar: A tiny splash of vinegar is essential for that classic red velvet “essence”. It’s not enough to taste sour but it brightens the flavour and reacts with the baking soda to make the brookie tender.
Condensed Milk: Condensed milk replaces the need for extra sugar and eggs. It helps create a glossy, crackly top because the sugar is already broken down which when combined with the sugar in the chocolate chips guarantees that perfect finish.
All Purpose Flour & Baking Soda: These two keep the structure simple and classic- soft, chewy and just the right amount of lift without making the brookie cakey.
Frozen Cream Cheese: Since the brookie itself is quite sweet, I like using plain frozen cream cheese for the filling to balance the flavours. If you prefer a sweeter centre, you can mix a little condensed milk or sugar into the cream cheese before freezing it!

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How to make this brookie

Melt chocolate and butter: In a microwave safe bowl, combine white and dark chocolate chips and butter. Microwave for 30-60 seconds till the butter is fully melted and the mixture is warm. Whisk till the chocolate is completely melted and smooth.

Add wet ingredients: While the mixture is still warm, add red food colour, condensed milk, vanilla extract and the tiniest drop of vinegar. Mix well until fully combined.

Mix in the dry ingredients: Add all purpose flour and baking soda and whisk gently until just combined. Do not overmix.

Line a baking tray with parchment paper. Pour 3/4 of the batter, place a dollop of frozen cream cheese in the center and then cover with the remaining 1/4 batter.

Airfry or Bake till the edges are set and the center is slightly gooey.

Here are the temperature settings you should follow for OTG, oven and airfryer:

Oven: Bake at 180°C for 8-10 minutes.

OTG: Bake at 180°C for 10-13 minutes. For a slightly underbaked, gooey cookie, aim for 10 minutes. For a more baked, crispier cookie, go for 13 minutes.

Airfryer: Airfry at 170°C for 7-9 minutes, depending on how chewy or crispy you like your cookies. Keep a close eye on them towards the end!

Let it cool completely before topping with flaky salt.

Looking for more eggless single serve cookie recipes?

Notes

Don't overmix the dough after adding the dry ingredients- this ensures your cookie stays nicely fudgy and chewy instead of tough.
Freeze your cream cheese for 20 mins-1 hr before stuffing. This keeps them perfectly creamy after baking.
Airfryer hack: Fold the corners and edges of your parchment paper slightly to weigh it down- this prevents it from flying up or gathering around the cookie, allowing your cookie to spread perfectly!