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Monster Cookie Fudgy Brownies Recipe

★★★★★

4.8 from 51 reviews
  • Author: Sarah
  • Total Time: 1 hour
  • Yield: 16 brownies (approximately 4x4 grid) 1x

Description

These Monster Cookie Fudgy Brownies combine rich, dense chocolate brownies with a fun and chewy monster cookie topping packed with oats, peanut butter, and colorful mini M&M’s for a decadent dessert that satisfies both cookie and brownie cravings.

Ingredients

Scale

Monster Cookie Dough

  • 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

Brownie Batter

  • 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 Cookies Dry Mix: In a medium-sized mixing bowl, combine the flour, cornstarch, baking soda, baking powder, and salt. Whisk to blend thoroughly and set aside.
  2. Beat Butter and Sugars: Using a mixer, beat the room temperature butter, brown sugar, and white granulated sugar together on medium speed for 1 minute until light and fluffy.
  3. Add Peanut Butter: Add the creamy peanut butter to the sugar and butter mixture, and mix for another minute until fully incorporated.
  4. Incorporate Vanilla and Egg: Add the vanilla extract and one large egg to the wet mixture. Mix until combined, then scrape down the bowl sides and mix again for 20 seconds to ensure everything is well combined.
  5. Add Dry Ingredients to Wet: Slowly add the previously prepared dry ingredients into the wet ingredients and mix until just combined to avoid overmixing.
  6. Fold in Mix-ins: Gently fold in the quick oats, mini M&M’s, and mini chocolate chips until evenly distributed, then cover the cookie dough and chill in the refrigerator for 40 minutes.
  7. Prepare Brownie Dry Mix: While the cookie dough chills, whisk together flour, cocoa powder, cornstarch, and salt in a medium bowl and set aside.
  8. Preheat Oven and Prepare Pan: Preheat the oven to 325°F. 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.
  9. Beat Eggs and Sugar: Using a mixer with a whisk attachment, beat the white granulated sugar, eggs, and egg yolk together for 5 minutes until the mixture is very light and fluffy.
  10. Melt Butter: While whisking, melt the 5 tablespoons of unsalted butter and allow it to cool slightly.
  11. Add Butter, Oil, and Vanilla: Add the melted butter, oil, and vanilla extract to the egg mixture, mixing on low speed until combined.
  12. Fold in Dry Ingredients: Remove the mixer and gently fold in the dry ingredient mixture with a rubber spatula to maintain airiness; do not overmix.
  13. Add Chocolate Chips: Fold in the semi-sweet and milk chocolate chips carefully and evenly.
  14. Pour Brownie Batter: Pour the brownie batter into the prepared pan and smooth it out evenly to the corners with a rubber spatula.
  15. Bake Initial Layer: Bake in the preheated oven for 15 minutes until the top is set slightly.
  16. Add Cookie Dough Topping: Remove cookie dough from the fridge. Take small handfuls and flatten each into a disc. Place the cookie dough discs evenly on top of the partially baked brownie layer until all dough is used.
  17. Bake with Topping: Bake again for 20 minutes, then loosely cover the pan with foil to prevent over-browning and continue baking for an additional 5-10 minutes until the cookie topping and brownies are fully set with no jiggle.
  18. Cool Completely: Remove from oven and place the pan on a cooling rack. Cool brownies completely to room temperature before cutting to ensure clean slices.
  19. Store: Store the Monster Cookie Fudgy Brownies at room temperature in an airtight container to maintain freshness.

Notes

  • Chilling the cookie dough helps it hold its shape and prevents spreading during baking.
  • Lining the pan with parchment paper on two sides allows easy lifting of the brownies from the pan.
  • Be careful not to overmix the brownie batter once dry ingredients are added to keep the brownies fudgy and light.
  • Ensure the butter used for brownies is cooled after melting to avoid cooking the eggs in the mixture.
  • Allow brownies to cool completely before slicing to get neat, clean edges without crumbling.
  • Using both semi-sweet and milk chocolate chips adds a deeper chocolate flavor and creaminess.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Monster Cookie Brownies, Fudgy Brownies, Peanut Butter Cookies, Chocolate Chip Cookies, Dessert Bars, Easy Baking, Chocolate Brownies

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Find it online: https://everydaytastes.com/monster-cookie-fudgy-brownies-recipe/