Description
These Monster Cookie Fudgy Brownies combine rich, fudgy chocolate brownies with classic monster cookie dough topped with chocolate chips and M&M’s for a decadent, delightful treat perfect for dessert lovers craving a sweet twist.
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
- 1/3 cup All-purpose flour
- 3/4 cup Unsweetened cocoa powder (dutch process)
- 1 TBSP Cornstarch
- 1/4 tsp Salt
- 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 Semi-sweet chocolate chips
- 1/2 cup Milk chocolate chips
Instructions
- Mix Dry Ingredients for Cookies: In a medium sized mixing bowl, combine the all-purpose flour, cornstarch, baking soda, baking powder, and salt until well mixed.
- Beat Butter and Sugars: Using a mixer, beat the room temperature unsalted butter, brown sugar, and white granulated sugar together on medium speed for 1 minute until light and fluffy. Add the creamy peanut butter and beat for another minute to incorporate fully.
- Add Wet Ingredients for Cookies: Mix in the pure vanilla extract and the large egg until fully combined, scrape the bowl and mix again for 20 seconds to ensure everything is well combined.
- Combine Dry and Wet for Cookies: Gradually add the dry ingredients to the wet mixture and mix until just combined. Then fold in the quick oats, mini M&M’s, and mini chocolate chips. Cover the dough and chill it in the refrigerator for 40 minutes.
- Preheat Oven & Prepare Pan: When cookie dough is nearly chilled, 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.
- Mix Dry Ingredients for Brownies: In a separate medium bowl, whisk together the all-purpose flour, dutch processed cocoa powder, cornstarch, and salt. Set aside.
- Beat Eggs and Sugar for Brownies: Using a mixer with a whisk attachment, beat the white granulated sugar, two large eggs, and one egg yolk on high speed for 5 minutes until the mixture is very light and fluffy. While mixing, melt the unsalted butter and allow it to cool slightly.
- Add Butter, Oil and Vanilla to Brownie Batter: Reduce mixer speed; add melted butter, canola or vegetable oil, and pure vanilla extract, mixing on low until combined.
- Incorporate Dry Ingredients into Brownie Batter: Remove the bowl from the mixer and gently fold in the dry ingredients with a rubber spatula, being careful not to deflate the batter. Then fold in the semi-sweet and milk chocolate chips evenly throughout the batter.
- Pour and Bake Brownie Layer: Pour the brownie batter into the prepared pan and smooth evenly into the corners with a rubber spatula. Bake in the preheated oven for 15 minutes until the top is just set.
- Add Cookie Dough Toppings: Remove the chilled cookie dough from the refrigerator, take small handfuls, and flatten into discs. Evenly place these discs over the partially baked brownie layer covering the top as much as possible.
- Bake Combined Brownies and Cookies: Return the pan to the oven, loosely tent with foil to prevent over-browning, and bake for an additional 20 minutes. Then remove the foil and continue baking for another 5-10 minutes until both the cookie dough and brownie are fully set with no jiggle.
- Cool and Serve: Remove the pan from the oven and transfer to a cooling rack. Allow the Monster Cookie Fudgy Brownies to cool completely to room temperature before cutting into squares. Store at room temperature for best texture and flavor.
Notes
- Make sure the butter for the cookie dough is at room temperature for easy mixing.
- Chilling the cookie dough before topping the brownies helps prevent melting during baking.
- Line the pan with parchment paper on two sides to easily lift out the brownies for cutting.
- You can substitute mini M&M’s with other small candy pieces or chocolate chunks if desired.
- Let the brownies cool completely before slicing to maintain clean edges and prevent crumbling.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: monster cookie brownies, fudgy brownies, chocolate chip brownies, M&M brownies, peanut butter cookie brownies, layered brownies
