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Monster Cookie Fudgy Brownies Recipe

★★★★★

4.7 from 441 reviews
  • Author: Marina
  • 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

  1. Prepare Monster Cookie Dry Ingredients: In a medium mixing bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt until well combined.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Mix Brownie Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, cornstarch, and salt. Set aside.
  7. 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.
  8. 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.
  9. 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.
  10. Pour Brownie Batter: Pour the brownie batter into the prepared pan, spreading it evenly with a rubber spatula smoothing into corners.
  11. Bake Brownies Partially: Bake in the preheated oven for 15 minutes until the top is slightly set but not fully baked. Remove from oven.
  12. 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.
  13. 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.
  14. 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.
  15. 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

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