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Monster Cookie Fudgy Brownies Recipe

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★★★★★

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.

Ingredients

Scale

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

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