Introduction

These Monster Cookie Fudgy Brownies combine rich chocolate brownies with gooey peanut butter cookie dough, studded with chocolate chips and colorful M&M’s. The result is a decadent, fudgy treat perfect for cookie and brownie lovers alike.

A stack of square dessert bars featuring two distinct layers sits on white parchment paper over a round white marbled board. The bottom layer is a thick, rich, dark chocolate brownie with a slightly glossy, fudgy texture and visible chunks of melted chocolate. The top layer is a golden-brown cookie dough studded with colorful candy-coated chocolate pieces in red, green, yellow, blue, and orange. The cookie layer looks soft but slightly crisp, contrasting the dense brownie below. The bars are cut clearly showing the two layers, with some candies on top adding bright spots of color. The background is a soft, white marbled texture with an out-of-focus rustic item tied with twine. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1/2 cup all-purpose flour (for cookie dough)
1 tsp cornstarch (for cookie dough)
1/2 tsp baking soda
1/8 tsp baking powder
1/4 tsp salt (for cookie dough)
1/4 cup unsalted butter (room temperature)
1/3 cup brown sugar (packed, light or dark)
1/8 cup white granulated sugar (for cookie dough)
1/4 cup peanut butter (creamy)
1 tsp pure vanilla extract (for cookie dough)
1 large egg (room temperature)
1/2 cup quick oats
1/2 cup mini chocolate chips
1/2 cup mini M&M’s

Instructions

Step 1: In a medium bowl, whisk together 1/2 cup flour, 1 tsp cornstarch, baking soda, baking powder, and 1/4 tsp salt for the cookie dough. Set aside.
Step 2: Using a mixer, beat the 1/4 cup butter, brown sugar, and 1/8 cup granulated sugar for 1 minute on medium until light and fluffy. Add the peanut butter and mix for another minute.
Step 3: Mix in vanilla extract and the egg until combined. Scrape the bowl and mix again for 20 seconds.
Step 4: Gradually add dry ingredients into the wet mixture. Once combined, fold in the quick oats, mini M&M’s, and mini chocolate chips. Cover and chill the dough for 40 minutes.
Step 5: Preheat the oven to 325°F. Spray a 9×9-inch pan with non-stick baking spray and line the bottom and two sides with parchment paper for easy removal.
Step 6: In a separate medium bowl, whisk together 1/2 cup flour, cocoa powder, 1 tbsp cornstarch, and 1/4 tsp salt for the brownie batter. Set aside.
Step 7: Using a mixer with a whisk attachment, beat sugar, eggs, and egg yolk for 5 minutes until very light and fluffy. While beating, melt the 5 tbsp butter and let cool slightly.
Step 8: Mix in melted butter, oil, and vanilla on low speed until combined. Remove the bowl from the mixer and gently fold in the dry ingredients with a rubber spatula, being careful not to deflate the eggs.
Step 9: Fold in semi-sweet and milk chocolate chips. Pour batter into the prepared pan and smooth into the corners.
Step 10: Bake for 15 minutes until the top is slightly set. Remove from oven.
Step 11: Take the chilled cookie dough and form small handfuls into flattened discs. Arrange the cookie dough discs evenly on top of the brownie batter.
Step 12: Return the pan to the oven and bake for 20 minutes. Loosely tent with foil to prevent over-browning and bake for an additional 5-10 minutes until both brownie and cookie dough are set with no jiggle.
Step 13: Remove from oven and place the pan on a cooling rack. Let cool completely to room temperature before cutting into squares.

Tips & Variations

For extra fudgy brownies, slightly underbake by removing 2-3 minutes earlier.
Use chunky peanut butter instead of creamy for added texture in the cookie dough.
Substitute mini M&M’s with chopped nuts or raisins for different flavors.
Make sure eggs and butter are at room temperature for better mixing and improved texture.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. Reheat slices gently in the microwave for about 10-15 seconds to soften before serving.

How to Serve

A stack of square dessert bars with two clear layers is shown on a white marbled surface covered with parchment paper. The bottom layer is dark brown, dense, and fudgy like a rich chocolate brownie, while the top layer is a lighter golden brown cookie dough texture with colorful candy-coated chocolate pieces mixed in and scattered around. The bars have a soft, chunky texture with visible chunks of chocolate and candies inside. The background is blurred with soft neutral tones. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural cocoa powder instead of Dutch process?

Yes, you can substitute natural cocoa powder, but it may result in a slightly different flavor and color. Dutch process cocoa gives a smoother, more mellow chocolate taste.

Do I have to chill the cookie dough before baking?

Chilling the cookie dough helps firm it up, making it easier to handle and preventing it from spreading too much during baking. It’s recommended for best results.