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Monster Cookie Fudgy Brownies Recipe

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★★★★★

4.8 from 72 reviews

These Monster Cookie Fudgy Brownies combine the rich, gooey texture of fudgy chocolate brownies with the chewy, colorful fun of classic monster cookies, packed with oats, M&M’s, and chocolate chips. This decadent dessert offers a perfect balance of chocolate goodness and cookie crunch, ideal for parties, bake sales, or an indulgent treat.

Ingredients

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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

Fudgy Brownies

  • 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 Cookie Dry Ingredients: In a medium sized mixing bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. Set aside.
  2. Beat Monster Cookie Wet Ingredients: Using a mixer, beat the room temperature butter, brown sugar, and white sugar together on medium speed for 1 minute until light and fluffy. Add the creamy peanut butter and mix for another minute.
  3. Add Vanilla and Egg: Mix in the vanilla extract and the large egg until completely combined. Scrape down the sides of the bowl and mix again for 20 seconds to incorporate everything evenly.
  4. Combine Dry and Wet: Slowly add the dry ingredients to the wet mixture and stir until just combined. Fold in the quick oats, mini M&M’s, and mini chocolate chips. Cover the cookie dough and chill in the refrigerator for 40 minutes.
  5. Preheat Oven and Prepare Pan: When the cookie dough is nearly done chilling, preheat the oven to 325°F (163°C). Spray a 9×9 inch baking pan with non-stick spray then line the bottom and two sides with parchment paper for easy removal.
  6. Mix Brownie Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, cornstarch, and salt. Set aside.
  7. Whip Eggs and Sugar: Using a mixer with a whisk attachment, beat the white granulated sugar, 2 large eggs, and 1 egg yolk for 5 minutes until very light and fluffy. Meanwhile, melt the butter and allow it to cool slightly.
  8. Add Butter, Oil, and Vanilla: Reduce mixer speed to low and add melted butter, oil, and vanilla extract. Mix until combined.
  9. Fold in Dry Ingredients and Chocolate Chips: Remove from mixer. Gently fold the dry ingredients and both semi-sweet and milk chocolate chips into the batter with a rubber spatula, taking care not to deflate the beaten eggs.
  10. Pour Brownie Batter into Pan: Transfer the batter into the prepared pan and smooth evenly into all corners using a rubber spatula.
  11. Bake Brownie Base Partially: Bake the brownies for 15 minutes to set the top slightly before adding the cookie dough.
  12. Prepare Cookie Dough Discs: Remove chilled cookie dough from refrigerator. Take small handfuls and flatten into disc shapes.
  13. Top Brownies with Cookie Dough: Place the cookie dough discs evenly on top of the partially baked brownies until all dough is used.
  14. Continue Baking: Bake for an additional 20 minutes. Then loosely cover with foil to prevent over-browning, and bake for another 5–10 minutes until both cookie and brownie layers are fully set with no jiggle.
  15. Cool Completely: Remove the pan from the oven and transfer to a cooling rack. Let the brownies cool completely to room temperature before cutting into squares.
  16. Storage: Store the cooled brownies at room temperature in an airtight container for up to 3-4 days for best freshness.

Notes

  • Use a Dutch-process cocoa powder for a smoother, richer chocolate flavor.
  • Chilling the cookie dough is essential to prevent spreading when baked on top of the brownies.
  • Line the pan with parchment on two sides for easier removal of the brownies after baking.
  • Be gentle when folding dry ingredients into the egg mixture to maintain maximum airiness for a fudgy texture.
  • Allow brownies to cool completely before cutting to achieve clean slices and avoid crumbling.
  • These brownies can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

Keywords: fudgy brownies, monster cookies, chocolate brownies, peanut butter cookies, dessert recipe, layered brownies, chocolate chips, M&M brownies

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