Introduction

These Monster Cookie Fudgy Brownies combine the best of both worlds: rich, chocolatey brownies topped with chewy, colorful monster cookies. Perfect for anyone who loves a decadent treat with a fun twist.

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 (for brownies)
3/4 cup Unsweetened cocoa powder (Dutch process)
1 TBSP Cornstarch (brownie batter)
1/4 tsp Salt (brownie batter)
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 (cookie dough)
1/2 tsp Baking soda
1/8 tsp Baking powder
1/4 tsp Salt (cookie dough)
1/4 cup Unsalted butter (room temperature, for cookie dough)
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 (for cookie dough)
1 Large egg (room temperature, for cookie dough)
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 1/4 cup room temperature butter, brown sugar, and white sugar on medium speed for 1 minute until light and fluffy. Add peanut butter and beat for another minute.
Step 3: Mix in 1 tsp vanilla extract and 1 large egg. Scrape the bowl and mix again for 20 seconds until combined.
Step 4: Gradually add the dry ingredients to the wet mixture. Stir in oats, mini M&M’s, and mini chocolate chips. Cover and chill the cookie dough in the fridge for 40 minutes.
Step 5: Preheat the oven to 325°F (165°C). Spray a 9×9 inch baking pan with non-stick 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 1 1/3 cup sugar, 2 large eggs, and 1 egg yolk for 5 minutes until very light and fluffy. Meanwhile, melt 5 TBSP butter and let it cool slightly.
Step 8: Slowly add melted butter, oil, and 1 tsp vanilla to the egg mixture and mix on low speed until combined. Remove the bowl from the mixer and gently fold in the dry ingredients using a rubber spatula to preserve airiness.
Step 9: Fold in the semi-sweet and milk chocolate chips. Pour the batter into the prepared pan and smooth it into the corners.
Step 10: Bake the brownie base for 15 minutes until the top is set slightly.
Step 11: Remove cookie dough from the fridge. Take small handfuls and flatten into discs. Place the cookie dough discs evenly on top of the partially baked brownies.
Step 12: Bake for another 20 minutes. Then loosely cover with foil to prevent over-browning and bake for an additional 5-10 minutes until both the cookie and brownie layers are fully set with no jiggle.
Step 13: Transfer the brownies to a cooling rack and let them cool completely to room temperature before cutting.

Tips & Variations

Use parchment paper to line the pan for easy removal and cleaner edges.
Chilling the cookie dough helps prevent it from melting too much when baked on top of the brownies.
Swap the mini M&M’s with chopped nuts or dried fruit for different textures and flavors.
For extra fudgy brownies, avoid overbaking and check for set edges but slightly moist center.

Storage

Store these brownies in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week, but bring to room temperature before serving to enjoy the best texture. Reheat gently in the microwave for 10-15 seconds if desired.

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 use natural cocoa powder, but this may slightly affect the flavor and texture. Dutch process cocoa tends to yield a smoother, mellower chocolate taste.

Can I freeze these Monster Cookie Fudgy Brownies?

Absolutely. Wrap brownies tightly in plastic wrap and place in a freezer-safe container. They can be frozen for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.