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Monster Cookie Fudgy Brownies Recipe

★★★★★

4.5 from 84 reviews
  • Author: Lana
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings (about 2-inch squares) 1x

Description

These Monster Cookie Fudgy Brownies combine the rich, intense flavor of fudgy cocoa brownies with the chewy, colorful fun of classic monster cookies. Featuring a double layer—dense chocolate brownie base topped with peanut butter oat cookie discs loaded with mini M&Ms and chocolate chips—this treat offers a perfect balance of fudgy, chewy, and crunchy textures, making it an irresistible dessert for chocolate and cookie lovers alike.

Ingredients

Scale

Monster Cookie 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 creamy peanut butter
  • 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 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

Instructions

  1. Prepare Monster Cookie Dry Mix: In a medium-sized bowl, whisk together 1/2 cup all-purpose flour, 1 tsp cornstarch, 1/2 tsp baking soda, 1/8 tsp baking powder, and 1/4 tsp salt to combine evenly.
  2. Cream Butter and Sugars: Using a stand or hand mixer, beat 1/4 cup room temperature unsalted butter, 1/3 cup packed brown sugar, and 1/8 cup white granulated sugar on medium speed for 1 minute until light and fluffy. Then, add 1/4 cup creamy peanut butter and beat for another minute to incorporate fully.
  3. Add Wet Ingredients: Mix in 1 tsp pure vanilla extract and 1 large room temperature egg until combined. Scrape down the bowl sides and mix again for 20 seconds to ensure a cohesive dough.
  4. Combine Dry to Wet: Gradually add the dry flour mixture into the wet ingredients and mix until fully combined. Fold in 1/2 cup quick oats, 1/2 cup mini chocolate chips, and 1/2 cup mini M&M’s gently. Cover the dough and chill in the refrigerator for 40 minutes to firm up.
  5. Preheat Oven and Prepare Pan: When cookie dough is nearly chilled, preheat 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 for easy removal.
  6. Mix Brownie Dry Ingredients: In a medium bowl, whisk together 1/2 cup all-purpose flour, 3/4 cup unsweetened Dutch process cocoa powder, 1 tbsp cornstarch, and 1/4 tsp salt. Set aside.
  7. Beat Brownie Eggs and Sugar: Using a mixer with a whisk attachment, beat 1 1/3 cups white granulated sugar, 2 large eggs, and 1 egg yolk for 5 minutes until very light, creamy, and fluffy. While beating, melt 5 tbsp unsalted butter and let cool slightly.
  8. Add Wet Fats and Flavorings: Reduce mixer speed to low and add melted butter, 1/3 cup oil (canola or vegetable), and 1 tsp vanilla extract. Mix until combined then remove bowl from mixer.
  9. Fold in Brownie Dry Ingredients and Chocolate Chips: Using a rubber spatula, gently fold in the dry ingredients to avoid deflating the airy egg mixture. Then fold in 1/2 cup semi-sweet chocolate chips and 1/2 cup milk chocolate chips evenly.
  10. Transfer Brownie Batter to Pan: Pour batter into prepared pan and use a rubber spatula to spread evenly to the corners creating a smooth top.
  11. Initial Brownie Bake: Bake the brownie base for 15 minutes until the surface is set but not fully baked to allow topping.
  12. Prepare Cookie Dough Topping: While brownies bake, remove monster cookie dough from fridge. Take small handfuls and flatten into discs.
  13. Top Brownies with Cookie Discs: Arrange the cookie dough discs evenly over the partially baked brownie surface until all dough is used.
  14. Bake Completed Brownies: Loosely cover with foil to prevent excessive browning of cookie topping and bake for an additional 20 minutes. Remove foil and bake 5-10 minutes more until the cookie and brownie layers are fully set without jiggle.
  15. Cool Completely: Remove brownies from oven and place on a cooling rack. Allow brownies to cool completely to room temperature before slicing to ensure clean cuts and set texture.
  16. Store: Store at room temperature in an airtight container for up to 3-4 days for best freshness.

Notes

  • Using Dutch process cocoa powder enhances the deep chocolate flavor of brownies.
  • Chilling the cookie dough is essential to make it easier to handle and to prevent it from melting too fast on top of the brownies.
  • Line the pan with parchment on two sides for easy lifting of brownies after baking.
  • Be gentle when folding dry ingredients into the egg mixture to maintain the light, fluffy texture for fudgy brownies.
  • Allowing brownies to cool completely before slicing leads to neater, firmer bars.
  • Use mini M&M’s for a better distribution of candy colors and texture in the cookie topping.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: monster cookies, fudgy brownies, chocolate peanut butter dessert, layered brownies, chewy cookies, M&M brownies

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