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Monster Cookie Fudgy Brownies Recipe

Monster Cookie Fudgy Brownies Recipe
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★★★★★

5.2 from 15 reviews

These Monster Cookie Fudgy Brownies combine rich, fudgy chocolate brownies with a gooey, colorful monster cookie dough topping. The brownies feature a moist, dense chocolate base studded with semi-sweet and milk chocolate chips, layered with soft, chewy cookie dough packed with oats, peanut butter, mini chocolate chips, and mini M&M’s. This delicious treat offers the perfect blend of intense chocolate flavor and a fun, chewy monster cookie texture—a decadent dessert perfect for any occasion.

Ingredients

Scale

Brownies

  • 1 1/3 cup White granulated sugar
  • 2 Large eggs
  • 1 Egg yolk
  • 5 TBSP Unsalted butter
  • 1/3 cup Canola or vegetable oil
  • 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

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 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

Instructions

  1. Prepare Monster Cookie Dough: In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. In a separate mixing bowl, beat the unsalted butter, brown sugar, and white sugar on medium speed for about 1 minute until light and fluffy. Add in the peanut butter and continue mixing for another minute. Beat in the vanilla extract and egg until fully combined. Scrape down the bowl and mix once more for 20 seconds. Gradually add the dry ingredients into the wet mixture until just combined, then fold in the quick oats, mini M&M’s, and mini chocolate chips. Cover the dough and chill in the refrigerator for 40 minutes.
  2. Preheat Oven and Prepare Pan: When the cookie dough is nearly done chilling, preheat your oven to 325°F (165°C). Spray a 9×9 inch baking pan with non-stick spray, then line the bottom and two sides with parchment paper to allow easy removal later.
  3. Make Brownie Batter: In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, cornstarch, and salt. In a separate mixing bowl, beat the granulated sugar, eggs, and egg yolk on high speed using a whisk attachment for 5 minutes until very light, fluffy, and pale. While the eggs beat, melt the butter and let it cool slightly. Carefully add the melted butter, oil, and vanilla extract into the egg mixture on low speed until combined. Remove the bowl from the mixer and gently fold in the dry ingredients using a rubber spatula, ensuring to retain as much air as possible. Fold in the semi-sweet and milk chocolate chips.
  4. Bake Brownies Partially: Pour the brownie batter into the prepared pan and smooth it evenly with a rubber spatula. Bake in the preheated oven for 15 minutes until the top is just set but not fully cooked through.
  5. Add Cookie Dough Topping: Remove the monster cookie dough from the fridge. Using small handfuls, form discs by flattening the dough slightly and place them evenly over the partially baked brownies until all the dough is used up.
  6. Finish Baking: Return the pan to the oven. Loosely tent with foil to prevent over-browning of the cookie topping. Bake for an additional 20 minutes, then check the set of the cookie and brownie layers. Bake for a further 5 to 10 minutes until both layers are fully set with no jiggle when gently shaken.
  7. Cool Completely: Transfer the brownies to a wire rack and allow them to cool completely to room temperature before slicing. This ensures clean cuts and the perfect texture. Store the brownies at room temperature in an airtight container.

Notes

  • The batter is delicate once folded; avoid overmixing to keep the brownies fudgy and light.
  • Using parchment paper on two sides helps lift the finished brownies from the pan easily.
  • Ensure the cookie dough is well chilled before placing on the brownies to prevent it from melting during final baking.
  • Cooling the brownies completely is crucial for neat slicing as warm brownies tend to crumble.
  • You can substitute mini M&M’s with any colorful candy or chocolate chips to personalize the cookie topping.
  • This recipe is best enjoyed within 2-3 days for optimal freshness.

Nutrition

Keywords: monster cookie brownies, fudgy brownies, cookie dough brownies, peanut butter cookie topping, chocolate brownies, dessert, snack

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