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Monster Cookie Fudgy Brownies Recipe

★★★★★

4.9 from 57 reviews
  • Author: Marina
  • Total Time: 1 hour 5 minutes
  • Yield: 16 brownies 1x

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

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

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Find it online: https://marinamontclair.com/monster-cookie-fudgy-brownies-recipe-2/