Introduction

These Monster Cookie Fudgy Brownies combine rich, chocolatey brownie layers with chewy, colorful monster cookie dough on top. The result is a decadent treat perfect for those who love the best of both worlds in one bite.

A stack of thick brownies with two visible layers: the bottom layer is dark, rich chocolate with a dense texture, and the top layer is golden brown cookie dough studded with colorful candy-coated chocolates. The edges are slightly crumbly with melted chocolate chunks showing inside. The brownies sit on crumpled parchment paper placed on a white marbled surface, with some colorful candy pieces scattered around. In the blurry background, there is a white ceramic jar tied with a rustic string. 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 (for brownies)
1/4 tsp Salt (for brownies)
1/2 cup Semi-sweet chocolate chips
1/2 cup Milk chocolate chips
1/2 cup All-purpose flour (for cookies)
1 tsp Cornstarch (for cookies)
1/2 tsp Baking soda
1/8 tsp Baking powder
1/4 tsp Salt (for cookies)
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 (for cookies)
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 the cookie dry ingredients: 1/2 cup flour, 1 tsp cornstarch, baking soda, baking powder, and 1/4 tsp salt. Set aside.
Step 2: Using a mixer, beat the room temperature butter, brown sugar, and white sugar together for about 1 minute on medium speed until light and fluffy. Add the peanut butter and beat for another minute.
Step 3: Add the vanilla extract and egg to the butter mixture. Mix until fully combined, scraping down the bowl and mixing again for 20 seconds.
Step 4: Slowly add the dry cookie ingredients to the wet mixture. Once combined, fold in the oats, mini M&M’s, and mini chocolate chips. Cover and chill the cookie dough for 40 minutes.
Step 5: While the cookie dough chills, 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 medium bowl, whisk together the brownie dry ingredients: 1/2 cup flour, cocoa powder, 1 tbsp cornstarch, and 1/4 tsp salt. Set aside.
Step 7: In 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 tablespoons of butter and let it cool slightly.
Step 8: Add melted butter, oil, and vanilla extract to the egg mixture. Mix on low speed until combined, then turn off the mixer.
Step 9: Gently fold the dry brownie ingredients into the wet mixture using a rubber spatula, being careful not to deflate the batter. Fold in semi-sweet and milk chocolate chips.
Step 10: Pour the brownie batter into the prepared pan and smooth it evenly with a spatula. Bake for 15 minutes to set the top slightly.
Step 11: Remove the cookie dough from the fridge. Divide it into small handfuls and flatten each into a disc shape. Arrange the cookie dough discs on top of the partially baked brownie layer until all dough is used.
Step 12: Return the pan to the oven. Bake for 20 minutes, then loosely cover with foil to prevent over-browning. Bake for an additional 5–10 minutes until the cookie and brownies are set with no jiggle.
Step 13: Remove from oven and place the pan on a cooling rack. Let the brownies cool completely to room temperature before cutting and serving.

Tips & Variations

For extra fudginess, slightly underbake the brownie layer before adding the cookie dough.
Swap mini M&M’s for chopped nuts or pretzel pieces for a salty crunch.
Use natural peanut butter for a richer, more robust flavor.
Chilling the cookie dough helps prevent it from spreading too much on top of the brownies.

Storage

Store the Monster Cookie Fudgy Brownies at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slightly before serving to restore softness and gooey texture.

How to Serve

The image shows three stacked dessert bars, each with two clear layers: the bottom layer is a dark, rich chocolate brownie with a moist, dense texture, while the top layer is a lighter, crumbly cookie dough filled with bright, colorful candy pieces like red, yellow, blue, green, and orange M&Ms and melted chocolate chunks visible throughout. The bars have a slightly rough, cracked surface showing the mix of textures and candy colors. Around the bars, there are scattered candy pieces on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit any added salt in the recipe to avoid making the brownies too salty.

Do these brownies freeze well?

Yes, you can freeze the baked brownies wrapped tightly in plastic and foil for up to 3 months. Thaw at room temperature before serving.