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Monster Cookie Fudgy Brownies Recipe

Monster Cookie Fudgy Brownies Recipe

★★★★★

4.7 from 20 reviews
  • Author: Olivia
  • Total Time: 1 hour 10 minutes
  • Yield: 9 to 12 servings 1x
  • Diet: Vegetarian

Description

Monster Cookie Fudgy Brownies combine the rich, fudgy texture of classic brownies with the fun, chewy goodness of monster cookies loaded with oats, peanut butter, chocolate chips, and M&M’s. This decadent dessert features layers of chocolatey brownie topped with chunks of chewy monster cookie dough for an irresistible treat that’s perfect for parties or indulgent snacking.

Ingredients

Scale

Monster Cookies

  • 1/2 cup All-purpose flour
  • 1 tsp Cornstarch
  • 1/2 tsp Baking soda
  • 1/8 tsp Baking powder
  • 1/4 tsp Salt
  • 1/4 cup Unsalted butter (room temperature)
  • 1/3 cup Brown sugar (packed, light or dark)
  • 1/8 cup White granulated sugar
  • 1/4 cup Peanut butter (creamy)
  • 1 tsp Pure vanilla extract
  • 1 Large egg (room temperature)
  • 1/2 cup Quick oats
  • 1/2 cup Mini chocolate chips
  • 1/2 cup Mini M&M’s

Brownies

  • 1 1/3 cup White granulated sugar
  • 2 Large eggs
  • 1 Egg yolk
  • 5 TBSP Unsalted butter
  • 1/3 cup Oil (canola or vegetable)
  • 1 tsp Pure vanilla extract
  • 1/2 cup All-purpose flour
  • 3/4 cup Unsweetened cocoa powder (Dutch process)
  • 1 TBSP Cornstarch
  • 1/4 tsp Salt
  • 1/2 cup Semi-sweet chocolate chips
  • 1/2 cup Milk chocolate chips

Instructions

  1. Prepare Monster Cookie Dry Ingredients: In a medium-sized bowl, combine the flour, cornstarch, baking soda, baking powder, and salt. Mix well and set aside.
  2. Beat Butter and Sugars: Using a mixer, beat the room temperature unsalted butter with brown sugar and granulated sugar on medium speed for about 1 minute until light and fluffy.
  3. Add Peanut Butter: Add the creamy peanut butter to the butter-sugar mixture and continue mixing for another minute until fully incorporated.
  4. Incorporate Egg and Vanilla: Add the vanilla extract and the large egg, then mix until combined. Scrape down the sides of the bowl and mix again for an additional 20 seconds to ensure even mixing.
  5. Combine Wet and Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients. Mix gently until just combined, then fold in the quick oats, mini M&M’s, and mini chocolate chips. Cover the dough and chill in the refrigerator for 40 minutes.
  6. Preheat Oven and Prep Pan: While the cookie dough chills, preheat your oven to 325°F (165°C). Spray a 9×9 inch baking pan with non-stick baking spray and line the bottom and two sides with parchment paper for easy removal.
  7. Mix Brownie Dry Ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, cornstarch, and salt. Set aside.
  8. Beat Eggs and Sugar: Using a mixer with a whisk attachment, beat granulated sugar, eggs, and egg yolk for 5 minutes until the mixture is very light and fluffy.
  9. Add Butter, Oil and Vanilla: Melt the butter and let it cool slightly. Add the melted butter, oil, and vanilla extract to the egg mixture, mixing on low speed until combined.
  10. Fold in Dry Ingredients: Remove the mixer and gently fold the dry ingredient mixture into the wet ingredients using a rubber spatula. Be careful to maintain the airiness of the batter. Then fold in the semi-sweet and milk chocolate chips.
  11. Fill Pan with Brownie Batter: Pour the brownie batter into the prepared pan and smooth it evenly into the corners using a rubber spatula.
  12. Initial Brownie Bake: Bake the brownies for 15 minutes. The top should be slightly set but still soft.
  13. Add Monster Cookie Dough Topping: Remove the cookie dough from the fridge. Take small handfuls of dough and flatten them into discs. Distribute these discs evenly over the partially baked brownies until all the dough is used.
  14. Final Bake: Bake the combined brownie and cookie dough layer for 20 minutes. Loosely cover with foil to prevent over-browning. Bake for an additional 5-10 minutes until the cookie topping and brownie are completely set and there is no jiggle in the center.
  15. Cool Completely: Remove from oven and transfer to a cooling rack. Allow the brownies to cool fully to room temperature before slicing to ensure clean cuts.
  16. Storage: Store the Monster Cookie Fudgy Brownies at room temperature in an airtight container for up to 3 days for best texture and flavor.

Notes

  • For best results, ensure all ingredients are at room temperature, especially eggs and butter when mixing.
  • Do not overmix brownies batter once dry ingredients are added to keep it fudgy and tender.
  • If you prefer a nut-free version, substitute the peanut butter with sunflower seed butter.
  • Use Dutch-processed cocoa powder for a deeper chocolate flavor and richer color.
  • Chilling the cookie dough before baking helps maintain dough integrity while baking on top of the brownies.
  • Letting brownies cool completely before cutting prevents them from crumbling or sticking.
  • You can store these brownies in an airtight container for up to 3 days at room temperature or freeze for up to 1 month.
  • Prep Time: 25 minutes
  • Cook Time: 40-45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 brownie (approx. 2x2 inch piece)
  • Calories: 320
  • Sugar: 28g
  • Sodium: 190mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 60mg

Keywords: monster cookie brownies, fudgy brownies, layered brownies, peanut butter cookie brownies, chocolate chip brownies, dessert recipes

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