Monster Cookie Fudgy Brownies Recipe

Introduction

Monster Cookie Fudgy Brownies combine rich, chocolatey brownie layers with a thick, chewy monster cookie topping. This indulgent dessert brings together the best textures and flavors in one bite, perfect for satisfying serious sweet cravings.

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
• 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
• 1/2 cup all-purpose flour (for cookie dough)
• 1 tsp cornstarch (for cookie dough)
• 1/2 tsp baking soda
• 1/8 tsp baking powder
• 1/4 tsp salt (for cookie dough)
• 1/4 cup unsalted butter (room temperature)
• 1/3 cup packed light or dark brown sugar
• 1/8 cup white granulated sugar
• 1/4 cup creamy peanut butter
• 1 tsp pure vanilla extract (for cookie dough)
• 1 large egg (room temperature)
• 1/2 cup quick oats
• 1/2 cup mini chocolate chips
• 1/2 cup mini M&M’s

Instructions

1. Step 1: In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt for the cookie dough. Set aside.
2. Step 2: Using a mixer, beat the butter, brown sugar, and white sugar on medium speed for 1 minute until light and fluffy. Add peanut butter and beat for another minute.
3. Step 3: Mix in vanilla extract and the egg. Scrape the bowl and mix again for 20 seconds.
4. Step 4: Gradually add the dry ingredients to the wet ingredients and mix until 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 (163°C). Spray a 9×9-inch pan with non-stick baking spray and line the bottom and two sides with parchment paper.
6. Step 6: For the brownie batter, whisk together the flour, cocoa powder, cornstarch, and salt in a medium bowl. Set aside.
7. Step 7: Using a mixer with a whisk attachment, beat the sugar, eggs, and egg yolk for 5 minutes until very light and fluffy. Meanwhile, melt the butter and let it cool slightly.
8. Step 8: Mix the melted butter, oil, and vanilla into the egg mixture on low speed until combined.
9. Step 9: Remove the mixer and gently fold in the dry ingredients with a rubber spatula, being careful not to deflate the batter. Fold in semi-sweet and milk chocolate chips.
10. Step 10: Pour brownie batter into the prepared pan and smooth to the edges with a spatula. Bake for 15 minutes until the top is slightly set.
11. Step 11: Remove the cookie dough from the fridge. Take small handfuls and flatten into discs. Arrange these cookie dough discs evenly over the partially baked brownie layer.
12. Step 12: Return the pan to the oven and bake for 20 minutes. Then loosely cover with foil to prevent over-browning and bake an additional 5–10 minutes until both the brownie and cookie layers are set. There should be no jiggle.
13. Step 13: Cool the brownies completely at room temperature before slicing and serving.

Tips & Variations

• Chilling the cookie dough before topping helps prevent it from spreading too much during baking.
• Use parchment paper on two sides of the pan for easy removal of the brownies.
• Substitute the mini M&M’s for chopped nuts or additional chocolate chips if desired.
• For a peanut-free version, swap peanut butter with sunflower seed butter.

Storage

Store cooled brownies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently at room temperature or warm briefly in the microwave before serving.

How to Serve

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 an overly salty taste.

How do I know when the brownies are done?

The brownies should be set with no jiggle in the center, and the cookie topping should be firm and lightly browned. Avoid overbaking to maintain fudginess.

Monster Cookie Fudgy Brownies Recipe

---

★★★★★

4.9 from 57 reviews

• Author: Marina
• Total Time: 1 hour 5 minutes
• Yield: 16 brownies 1x

Pin Recipe

Print Recipe

Description

These Monster Cookie Fudgy Brownies combine the best of both worlds: rich, fudgy chocolate brownies topped with a delicious monster cookie dough crust featuring oats, mini M&M’s, and chocolate chips. The brownies boast a deep cocoa flavor with a tender, moist crumb while the cookie layer adds a delightful chewy texture and burst of sweetness, making it the ultimate treat for chocolate and cookie lovers alike.

---

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

• 1/2 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 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

1. Mix dry ingredients for cookie dough: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt to combine thoroughly.
2. Beat sugars and butter: Using a mixer, cream together the room temperature butter, brown sugar, and white granulated sugar for about 1 minute on medium speed until light and fluffy. Add the peanut butter and continue beating for another minute to incorporate.
3. Add vanilla and egg: Mix in the pure vanilla extract and one large room temperature egg until fully combined. Scrape down the sides of the bowl and mix again for an additional 20 seconds to ensure even mixing.
4. Combine dough ingredients: Gradually add the dry ingredients to the wet mixture until just combined. 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 to firm up.
5. Preheat oven and prepare pan: When the cookie dough is nearly done chilling, preheat your 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 for easy removal.
6. Mix dry ingredients for brownies: In a separate bowl, whisk together the all-purpose flour, dutch-processed cocoa powder, cornstarch, and salt. Set aside.
7. Beat eggs and sugar: Using a stand mixer with the whisk attachment, beat the white granulated sugar, eggs, and egg yolk together for 5 minutes until the mixture is very light and fluffy.
8. Add butter and oil: While the eggs beat, melt the unsalted butter and allow it to cool slightly. Add the melted butter, oil, and vanilla extract to the egg mixture and mix on low speed until combined.
9. Fold in dry ingredients and chips: Remove the bowl from the mixer. Gently fold in the dry flour mixture using a rubber spatula, taking care not to deflate the batter. Then fold in the semi-sweet and milk chocolate chips evenly.
10. Pour brownie batter: Transfer the batter into the prepared baking pan and smooth it out evenly with a rubber spatula, making sure to reach all corners.
11. Bake partially: Bake in the preheated oven for 15 minutes, just enough for the top of the brownie to set slightly but not fully baked.
12. Prepare cookie dough topping: Remove the cookie dough from the refrigerator. Take small handfuls and gently flatten each to form discs.
13. Add cookie dough to brownie: Arrange the flattened cookie dough discs evenly on top of the partially baked brownie layer, covering the surface.
14. Continue baking: Return the pan to the oven and bake for an additional 20 minutes. Then place foil loosely over the top to prevent over-browning and bake for 5 to 10 more minutes until the cookie dough and brownie layers are fully set with no jiggle.
15. Cool completely: Remove the pan from the oven and let the entire dessert cool entirely to room temperature on a wire rack before cutting into squares.
16. Store appropriately: Once cooled, store the brownies at room temperature in an airtight container to maintain freshness and texture.

Notes

• Room temperature eggs and butter help create a smoother batter and better texture.
• Chilling the monster cookie dough is important to prevent spreading when baked on top of the brownies.
• Lining the baking pan with parchment paper on two sides allows for easy removal of the brownies once cooled.
• Use Dutch-processed cocoa powder for a richer, less bitter chocolate flavor in the brownies.
• Do not overmix the brownie batter after adding the flour to keep the texture fudgy and tender.
• The topping foil step is critical to prevent the cookie dough from burning while ensuring the brownies bake through.
• These brownies taste best after they’ve completely cooled and set; warming can make them too soft to cut neatly.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: monster cookie brownies, fudgy brownies, chocolate brownie recipe, cookie topped brownies, easy dessert, luscious brownies