Monster Cookie Fudgy Brownies Recipe

Introduction

These Monster Cookie Fudgy Brownies combine rich, chocolaty brownie layers with chunks of colorful monster cookie dough. This decadent treat offers the perfect blend of fudgy texture and chewy cookie bites, ideal for any sweet tooth craving.

Ingredients

• 1 1/3 cup white granulated sugar
• 2 large eggs
• 1 egg yolk
• 5 tablespoons unsalted butter
• 1/3 cup oil (canola or vegetable)
• 1 teaspoon pure vanilla extract
• 1/2 cup all-purpose flour (for brownies)
• 3/4 cup unsweetened cocoa powder (Dutch process)
• 1 tablespoon cornstarch (for brownies)
• 1/4 teaspoon salt (for brownies)
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup all-purpose flour (for cookie dough)
• 1 teaspoon cornstarch (for cookie dough)
• 1/2 teaspoon baking soda
• 1/8 teaspoon baking powder
• 1/4 teaspoon salt (for 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 (for cookie dough)
• 1/4 cup peanut butter (creamy)
• 1 teaspoon 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

1. Step 1: Prepare the monster cookie dough by mixing flour, cornstarch, baking soda, baking powder, and salt in a medium bowl.
2. Step 2: Beat butter, brown sugar, and granulated sugar together using a mixer on medium for 1 minute until light and fluffy. Add peanut butter and beat for another minute.
3. Step 3: Add vanilla and egg to the butter mixture and mix until combined. Scrape the bowl and mix again for 20 seconds.
4. Step 4: Gradually add the dry ingredients into the wet mixture. Once combined, fold in oats, mini M&M’s, and mini chocolate chips. Cover and chill the cookie dough for 40 minutes.
5. Step 5: 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.
6. Step 6: In a medium bowl, whisk together the flour, cocoa powder, cornstarch, and salt for the brownies; set aside.
7. Step 7: Using a mixer, beat sugar, eggs, and egg yolk with a whisk attachment for 5 minutes until very light and fluffy. Meanwhile, melt the butter and let it cool slightly.
8. Step 8: Mix melted butter, oil, and vanilla into the egg mixture on low speed until combined. Remove mixer and gently fold in the dry ingredients with a spatula, preserving the airiness.
9. Step 9: Fold in semi-sweet and milk chocolate chips. Pour the brownie batter into the prepared pan and smooth the surface with a rubber spatula.
10. Step 10: Bake for 15 minutes until the brownie top is set slightly.
11. Step 11: Remove the cookie dough from the fridge. Form small handfuls of dough into flattened discs and place evenly over the partially baked brownies.
12. Step 12: Return the pan to the oven and bake for another 20 minutes. Then, loosely cover the top with foil to prevent over-browning and bake for an additional 5-10 minutes until the cookie and brownie are fully set with no jiggle.
13. Step 13: Cool the brownies completely on a cooling rack to room temperature before cutting.

Tips & Variations

• Chilling the cookie dough prevents it from melting into the brownies during baking, ensuring distinct layers.
• Use parchment paper lining on two sides of the pan to make lifting the brownies out easier.
• For extra texture, swap quick oats with old-fashioned rolled oats.
• Substitute mini M&M’s with your favorite colorful candy pieces or chopped nuts.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individually wrapped pieces for up to 3 months. Reheat briefly in the microwave to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but reduce the added salt slightly in the recipe to avoid an overly salty taste.

Why do I need to chill the cookie dough before adding it to the brownies?

Chilling the dough firms it up, preventing it from melting into the brownie batter and helping maintain distinct cookie pieces in the final bake.

Monster Cookie Fudgy Brownies Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 97 reviews

Delight in these Monster Cookie Fudgy Brownies, a decadent fusion of rich, fudgy chocolate brownies topped with classic monster cookie dough featuring oats, M&M’s, and chocolate chips. This indulgent dessert combines the gooey texture of brownies with the chewy, colorful crunch of monster cookies for a unique treat perfect for any occasion.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 Cookie Dry Ingredients: In a medium mixing bowl, combine 1/2 cup flour, 1 tsp cornstarch, 1/2 tsp baking soda, 1/8 tsp baking powder, and 1/4 tsp salt. Mix well to evenly distribute the leavening agents.
2. Cream Butter and Sugars: Using a mixer, beat 1/4 cup room-temperature unsalted butter with 1/3 cup packed brown sugar and 1/8 cup white sugar on medium speed for 1 minute until light and fluffy. This aeration helps make the cookies tender.
3. Add Peanut Butter: Mix in 1/4 cup creamy peanut butter and continue beating for another minute until fully combined and smooth.
4. Incorporate Vanilla and Egg: Add 1 tsp pure vanilla extract and 1 large room-temperature egg to the mixture. Mix until combined, then scrape down the bowl sides and mix again for 20 seconds to ensure an even blend.
5. Add Dry Ingredients and Mix-ins: Slowly add the dry flour mixture into the wet ingredients. Gently fold in 1/2 cup quick oats, 1/2 cup mini M&M’s, and 1/2 cup mini chocolate chips until just combined. Cover the dough and chill in the refrigerator for 40 minutes to firm up.
6. Preheat Oven and Prepare Pan: About 10 minutes before finishing cookie dough chill time, preheat oven to 325°F (163°C). Spray a 9×9-inch baking pan with non-stick spray and line the bottom and two sides with parchment paper to help remove the brownies easily later.
7. Prepare Brownie Dry Ingredients: In a separate medium bowl, whisk together 1/2 cup flour, 3/4 cup Dutch process cocoa powder, 1 tablespoon cornstarch, and 1/4 teaspoon salt. Set aside.
8. Mix Brownie Wet Ingredients: Using a mixer with a whisk attachment, beat 1 1/3 cups white sugar, 2 large eggs, and 1 egg yolk for about 5 minutes until very light and fluffy. Meanwhile, melt 5 tablespoons unsalted butter and allow it to cool slightly.
9. Add Butter, Oil, and Vanilla: Slowly add melted butter, 1/3 cup oil (canola or vegetable), and 1 tsp vanilla extract to the egg mixture on low speed until combined.
10. Combine Dry and Wet Ingredients: Remove the mixture from the mixer and gently fold in the dry ingredients with a rubber spatula to retain the airiness. Add 1/2 cup semi-sweet chocolate chips and 1/2 cup milk chocolate chips, folding until evenly dispersed.
11. Pour Brownie Batter Into Pan: Spread the batter evenly into the prepared baking pan and smooth the surface with a spatula.
12. Initial Bake: Bake the brownie base for 15 minutes, just until the top is slightly set but still soft.
13. Top With Cookie Dough: Remove the cookie dough from the fridge. Take small handfuls and flatten each into disc shapes. Place these cookie dough discs evenly on top of the partially baked brownie layer until all dough is used.
14. Second Bake: Return the pan to the oven. Bake another 20 minutes. Then, loosely cover the top with foil to prevent over-browning and continue baking for an additional 5-10 minutes, or until the cookie topping and brownie are fully set with no jiggle.
15. Cool Completely: Remove from oven and place the pan on a cooling rack. Allow the brownies to cool fully to room temperature before slicing to ensure clean cuts and set texture.
16. Store: Store finished brownies at room temperature in an airtight container to maintain freshness.

Notes

• Chilling the cookie dough before topping helps prevent it from melting into the brownies during baking.
• Line and spray the baking pan well for easy removal and clean edges.
• Use room temperature eggs and butter to ensure smooth blending and better texture.
• Mixing the brownie batter gently after adding dry ingredients preserves air for a fudgier outcome.
• Do not overbake; brownies should be set but moist inside for the perfect fudgy texture.
• Allow the brownies to cool fully before cutting to avoid crumbling.

Keywords: monster cookie brownies, fudgy brownies, cookie dough brownies, chocolate brownie recipe, monster cookies