Monster Cookie Fudgy Brownies Recipe

Introduction

These Monster Cookie Fudgy Brownies combine rich, chocolatey brownies with chunks of colorful monster cookie dough for a decadent treat. The fudgy base pairs perfectly with the chewy, candy-studded cookie topping, creating a dessert that’s both fun and delicious.

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 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 tsp 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: In a medium bowl, whisk together 1/2 cup flour, 1 tsp cornstarch, baking soda, baking powder, and 1/4 tsp salt. Set aside.
2. Step 2: Using a mixer, beat 1/4 cup softened butter with brown sugar and 1/8 cup white sugar for 1 minute on medium speed until light and fluffy.
3. Step 3: Add peanut butter and mix for another minute until combined.
4. Step 4: Mix in vanilla extract and the egg until fully incorporated. Scrape sides of the bowl and mix again briefly.
5. Step 5: Gradually add the dry ingredients to the wet mixture. Once combined, fold in oats, mini M&M’s, and mini chocolate chips. Cover and chill cookie dough in the refrigerator for 40 minutes.
6. Step 6: Preheat the oven to 325°F (165°C). Prepare a 9×9-inch pan by spraying with non-stick baking spray and lining the bottom plus two sides with parchment paper for easy removal.
7. Step 7: In a medium bowl, whisk together 1/2 cup flour, cocoa powder, 1 tablespoon cornstarch, and 1/4 teaspoon salt for the brownie batter. Set aside.
8. Step 8: Using a mixer with a whisk attachment, beat sugar, eggs, and egg yolk for 5 minutes until very light and fluffy. Meanwhile, melt the butter and let it cool slightly.
9. Step 9: Add melted butter, oil, and vanilla extract to the egg mixture. Mix on low speed until combined, then gently fold in the dry ingredients using a rubber spatula.
10. Step 10: Fold in semi-sweet and milk chocolate chips gently to preserve airiness.
11. Step 11: Pour the brownie batter into the prepared pan and smooth the surface with a spatula.
12. Step 12: Bake for 15 minutes until the top starts to set but is not fully baked.
13. Step 13: Remove pan from the oven. Take chilled cookie dough, form small handfuls, and flatten them into discs.
14. Step 14: Arrange the cookie dough discs evenly over the brownie layer.
15. Step 15: Bake again for 20 minutes. Then loosely cover the top with foil to prevent over-browning and bake for an additional 5–10 minutes until the cookie layer and brownies are set with no jiggle.
16. Step 16: Remove from oven and place on a cooling rack. Let cool completely to room temperature before slicing and serving.

Tips & Variations

• Chilling the cookie dough is essential for shape and texture; don’t skip this step.
• Use Dutch-process cocoa powder for a richer, smoother chocolate flavor in the brownies.
• Substitute mini M&M’s with chopped candy bars or your favorite nuts for a personal twist.
• For nuttier flavor, swap creamy peanut butter with natural or chunky peanut butter.

Storage

Store cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 5 days or freeze for up to 2 months. Reheat briefly in the microwave to soften before serving if desired.

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 additional salt in the recipe to avoid an overly salty taste.

Can I make these brownies gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend designed for baking. Be sure the blend contains xanthan gum or add it separately for best results.

Monster Cookie Fudgy Brownies Recipe

Print Recipe

★★★★★

4.8 from 90 reviews

These Monster Cookie Fudgy Brownies combine the rich, dense texture of fudgy brownies with the chewy, colorful fun of monster cookies, creating a decadent dessert perfect for any occasion. The brownies are fudgy and topped with flattened discs of monster cookie dough filled with oats, mini chocolate chips, and mini M&M’s, creating a delightful contrast of textures and flavors.

• Author: zara
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Monster Cookies

• 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

Brownies

• 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 Mix: In a medium-sized bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
2. Cream Butter and Sugars: Using a mixer, beat the room temperature 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 well incorporated.
3. Add Wet Ingredients to Cookie Mix: Add vanilla extract and the large egg to the butter mixture and beat until just combined. Scrape down the sides of the bowl and mix again for 20 seconds to ensure a uniform dough.
4. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet cookie dough ingredients, mixing slowly to combine. Fold in the quick oats, mini chocolate chips, and mini M&M’s. Cover the dough and chill in the refrigerator for 40 minutes.
5. Preheat Oven and Prepare Pan: About 10 minutes before the cookie dough is done chilling, preheat the oven to 325°F. Spray a 9×9-inch baking pan with non-stick spray and line the bottom and two sides with parchment paper to facilitate 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 Wet Ingredients: Using a mixer with a whisk attachment, beat sugar, eggs, and egg yolk for 5 minutes until the mixture is very light and fluffy. Meanwhile, melt the butter and let it cool slightly.
8. Combine Brownie Batter: Slowly add the melted butter, oil, and vanilla extract to the egg mixture and mix on low speed until combined. Remove from the mixer and gently fold in the dry ingredients using a rubber spatula, being careful not to deflate the batter. Fold in semi-sweet and milk chocolate chips.
9. First Bake Brownies: Pour the batter into the prepared pan and smooth evenly. Bake for 15 minutes to set the top slightly before adding cookie dough.
10. Add Cookie Dough Topping: Remove the chilled cookie dough from the refrigerator. Pinch off small handfuls and flatten them into discs. Arrange the cookie dough discs evenly on top of the partially baked brownies.
11. Continue Baking: Bake for an additional 20 minutes. Loosely cover the pan with foil to prevent over-browning of the cookie topping, then bake for another 5-10 minutes until both the cookie topping and brownie are set with no jiggle remaining.
12. Cool Completely: Place the brownies on a cooling rack and allow them to come to room temperature before cutting and serving. Store leftovers in an airtight container.

Notes

• Use room temperature eggs and butter for best mixing results.
• Chilling the cookie dough helps prevent it from melting too much when baked on top of the brownies.
• If you do not have quick oats, rolled oats can be substituted, but texture will differ slightly.
• Line the pan with parchment paper on two sides makes removing the brownies easier and cleaner.
• Check the doneness carefully; brownies should be fudgy and slightly underbaked, cookies on top should be set but soft.

Keywords: monster cookies, fudgy brownies, chocolate chips, peanut butter, dessert, baked treat, M&M’s, chewy cookies, rich brownies