Monster Cookie Fudgy Brownies Recipe
Introduction
These Monster Cookie Fudgy Brownies combine rich, chocolatey brownies with chewy, colorful monster cookies on top. Perfect for anyone who loves an indulgent treat with a fun twist, this recipe delivers luscious layers of flavor and texture in every bite.
Ingredients
- 1⅓ cup White granulated sugar
- 2 Large eggs
- 1 Egg yolk
- 5 TBSP Unsalted butter
- ⅓ cup Oil (canola or vegetable)
- 1 tsp Pure vanilla extract (divided)
- 1½ cups All-purpose flour (divided)
- ¾ cup Unsweetened cocoa powder (dutch process)
- 1 TBSP Cornstarch (plus 1 tsp for cookies)
- ½ tsp Baking soda
- ⅛ tsp Baking powder
- ½ tsp Salt (divided to ¼ tsp each)
- ½ cup Semi-sweet chocolate chips
- ½ cup Milk chocolate chips
- ¼ cup Unsalted butter (room temperature for cookies)
- ⅓ cup Brown sugar (packed, light or dark)
- 2 TBSP White granulated sugar (divided)
- ¼ cup Peanut butter (creamy)
- 1 Large egg (room temperature for cookies)
- ½ cup Quick oats
- ½ cup Mini chocolate chips
- ½ cup Mini M&M’s
Instructions
- Step 1: Prepare the monster cookie dough by whisking together 1 cup flour, 1 tsp cornstarch, ½ tsp baking soda, ⅛ tsp baking powder, and ¼ tsp salt in a medium bowl.
- Step 2: In a mixer, beat ¼ cup unsalted butter, ⅓ cup brown sugar, and 1 tbsp white sugar for 1 minute until light and fluffy.
- Step 3: Add ¼ cup peanut butter and mix for another minute, then add 1 tsp vanilla extract and 1 large egg. Mix until combined, scrape the bowl, and mix for 20 more seconds.
- Step 4: Slowly incorporate the dry ingredients into the wet mixture. Fold in oats, mini M&M’s, and mini chocolate chips. Cover and chill for 40 minutes.
- Step 5: Preheat oven to 325°F. Spray a 9×9-inch pan with non-stick spray and line the bottom and two sides with parchment paper.
- Step 6: Whisk ⅓ cup flour, cocoa powder, 1 TBSP cornstarch, and ¼ tsp salt for the brownie batter. Set aside.
- Step 7: Using a mixer with a whisk attachment, beat 1⅓ cup sugar, 2 large eggs, and 1 egg yolk for 5 minutes until very light and fluffy. Melt 5 TBSP butter and let cool slightly.
- Step 8: Add melted butter, ⅓ cup oil, and 1 tsp vanilla to the egg mixture, mixing on low until combined. Gently fold in the dry ingredients with a spatula, then stir in semi-sweet and milk chocolate chips.
- Step 9: Pour brownie batter into the prepared pan and smooth the surface. Bake for 15 minutes to set the top slightly.
- Step 10: Remove cookie dough from the fridge, pinch small handfuls, and flatten into discs. Place them evenly over the partially baked brownies.
- Step 11: Bake the combined brownies and cookie dough for 20 minutes. Then loosely cover with foil and bake an additional 5-10 minutes until set and no longer jiggly.
- Step 12: Let the brownies cool completely on a rack to room temperature before slicing.
Tips & Variations
- Chilling the cookie dough helps prevent it from melting into the brownies while baking, keeping distinct layers.
- For extra fudgy brownies, avoid overmixing the batter once the dry ingredients are added.
- Use crunchy peanut butter instead of creamy for added texture in the cookie dough.
- Swap mini M&M’s for colorful chocolate candies or chopped nuts for different flavors.
Storage
Store cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave for 10-15 seconds to enjoy warm and gooey.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the brownie and cookie batter ahead of time?
Yes, you can prepare both batters a day in advance. Keep the cookie dough refrigerated and the brownie batter covered in the fridge. Assemble and bake just before serving for best results.
Can I use a different pan size?
A 9×9-inch pan is ideal to achieve the right thickness and baking time. If using a larger pan, the brownies will be thinner and bake faster, so watch closely to avoid overbaking.
Print
Monster Cookie Fudgy Brownies Recipe
- Total Time: 1 hour 0 minutes
- Yield: 16 brownies 1x
Description
Delight in the ultimate indulgence with Monster Cookie Fudgy Brownies—rich, fudgy brownies topped with chewy, chocolate-studded monster cookie dough. This decadent recipe combines the smooth richness of homemade brownies with the nostalgic, playful crunch of oats, mini M&M’s, and chocolate chips for an irresistible dessert experience.
Ingredients
Scale
Monster Cookie Dough Ingredients
- 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 Ingredients
- 1/2 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 Large egg yolk
- 5 TBSP Unsalted butter (melted)
- 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
- Prepare Monster Cookie Dry Ingredients: In a medium mixing bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt until well combined.
- Mix Monster Cookie Wet Ingredients: Using a mixer, beat the softened butter, brown sugar, and white sugar together on medium speed for 1 minute until light and fluffy. Add peanut butter and beat for another minute until fully incorporated.
- Add Egg and Vanilla: Mix in the vanilla extract and the large egg until fully combined. Scrape down the sides of the bowl and mix an additional 20 seconds to ensure a smooth batter.
- Combine Dry and Wet for Monster Cookies: Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the quick oats, mini chocolate chips, and mini M&M’s gently. Cover and refrigerate the dough for 40 minutes to chill.
- Preheat for Brownies: When the cookie dough is almost done chilling, preheat your oven to 325°F (163°C). Prepare a 9×9 inch baking pan by spraying it with non-stick baking spray and lining the bottom and two sides with parchment paper for easy removal.
- Mix Brownie Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, cornstarch, and salt. Set aside.
- Beat Brownie Eggs and Sugar: Using a mixer with a whisk attachment, beat the white sugar, eggs, and egg yolk for 5 minutes until the mixture is very light, fluffy, and thickened.
- Add Butter, Oil, and Vanilla: Melt the butter and let it cool slightly. While beating eggs, add the melted butter, oil, and vanilla extract on low speed until combined.
- Fold in Brownie Dry Ingredients and Chips: Remove the bowl from the mixer and gently fold in the dry ingredients using a rubber spatula with care to maintain airiness. Then fold in the semi-sweet and milk chocolate chips evenly.
- Pour Brownie Batter: Pour the brownie batter into the prepared pan, spreading it evenly with a rubber spatula smoothing into corners.
- Bake Brownies Partially: Bake in the preheated oven for 15 minutes until the top is slightly set but not fully baked. Remove from oven.
- Top Brownies with Cookie Dough: Remove cookie dough from refrigerator. Take small handfuls and flatten into discs. Arrange these discs evenly on top of the partially baked brownie layer.
- Finish Baking: Return the pan to the oven and bake for another 20 minutes. Loosely cover the top with foil to prevent over-browning. Continue baking an additional 5-10 minutes until the cookie dough and brownie are set with no jiggle.
- Cool Completely: Remove from oven and place the pan on a cooling rack. Allow the brownies to cool completely to room temperature before cutting to maintain clean slices and a fudgy texture.
- Store: Store the Monster Cookie Fudgy Brownies at room temperature in an airtight container for up to 3-4 days for best freshness.
Notes
- Ensure all butter and eggs are at room temperature for smooth mixing and better texture.
- Line the pan with parchment on the sides as well as the bottom to easily lift the brownies out for clean cutting.
- Chilling the cookie dough helps prevent it from melting into the brownie layer when baking.
- Do not overmix the brownie batter after adding dry ingredients to keep them fudgy and tender.
- Baking times may vary slightly depending on your oven. Look for no jiggle in the center when done.
- Store brownies at room temperature instead of refrigerating to maintain the fudgy texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: monster cookie brownies, fudgy brownies, chocolate brownies with cookie dough, bake from scratch brownies, peanut butter cookie brownies
