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Monster Cookie Fudgy Brownies Recipe

★★★★★

4.8 from 98 reviews
  • Author: Zoe
  • Total Time: 1 hour
  • Yield: 9 large brownies 1x

Description

These Monster Cookie Fudgy Brownies combine the rich, dense texture of classic fudgy brownies with the chewy, colorful, and flavorful monster cookies on top. This decadent dessert features a moist chocolate brownie base loaded with chocolate chips, topped with a layer of chilled monster cookie dough packed with oats, M&M’s, and more chocolate chips. Perfect for those who want the best of both worlds – indulgent fudgy brownies and fun, chewy cookies in every bite.

Ingredients

Scale

Monkey 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

Brownie Batter

  • 1 1/3 cup White granulated sugar
  • 2 Large eggs
  • 1 Egg yolk
  • 5 TBSP Unsalted butter (melted)
  • 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 mixing bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt for the monster cookies to ensure even distribution.
  2. Beat Butter and Sugars: Using a mixer, beat the room-temperature unsalted butter, brown sugar, and white granulated sugar on medium speed for 1 minute until the mixture is light and fluffy. Then add the creamy peanut butter and beat for another minute to combine.
  3. Add Vanilla and Egg: Mix in the pure vanilla extract and large egg until fully incorporated. Scrape down the sides of the bowl and mix again for 20 seconds to ensure uniform texture.
  4. Combine Dry Ingredients and Mix-ins: Gradually add the dry ingredients to the wet peanut butter mixture. Once combined, fold in the quick oats, mini chocolate chips, and mini M&M’s. Cover the cookie dough and chill in the refrigerator for 40 minutes to firm up.
  5. Preheat Oven and Prepare Pan: When cookie dough is near done chilling, preheat your oven to 325°F (163°C). Spray a 9×9-inch baking pan with non-stick 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 the flour, cocoa powder, cornstarch, and salt for the brownie base. Set aside.
  7. Beat Brownie Eggs and Sugar: Using a mixer fitted with a whisk attachment, beat together the white granulated sugar, 2 large eggs, and 1 egg yolk for 5 minutes until very light and fluffy.
  8. Add Butter, Oil, and Vanilla: While the eggs beat, melt the butter and let it cool slightly. Then add the melted butter, oil, and vanilla to the egg mixture. Mix on low speed just until combined.
  9. Fold in Dry Ingredients and Chips: Remove the bowl from the mixer and gently fold in the dry ingredients with a rubber spatula, being careful not to deflate the batter. Then gently fold in the semi-sweet and milk chocolate chips.
  10. Pour Brownie Batter into Pan: Pour the brownie batter into the prepared pan and smooth it into the corners using a rubber spatula to create an even layer.
  11. Bake Initial Brownie Layer: Bake the brownies for 15 minutes so the top is just slightly set before adding the cookie dough topping.
  12. Add Cookie Dough Topping: Remove the cookie dough from the fridge. Take small handfuls and flatten them into disc shapes. Place these cookie dough discs evenly over the partially baked brownie base until all dough is used.
  13. Final Bake: Bake for an additional 20 minutes. Then loosely cover the top with foil to prevent over-browning and bake for another 5-10 minutes or until the cookie and brownie layers are set with no jiggle.
  14. Cool Completely: Remove the pan from the oven and place on a cooling rack. Allow the brownies to cool completely to room temperature before cutting to ensure the fudgy texture sets and slices cleanly. Store at room temperature.

Notes

  • Be sure to chill the cookie dough before adding to the brownie to prevent it from melting during baking.
  • Lining the pan with parchment paper on the bottom and two sides helps remove the brownies neatly.
  • The Dutch process cocoa powder gives a rich, deep chocolate flavor preferred for fudgy brownies.
  • Do not overmix the brownie batter once dry ingredients are added to keep the texture light and fudgy.
  • Allow the finished brownies to cool completely before slicing; warm brownies may fall apart.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: monster cookie brownies, fudgy brownies, chocolate chip cookies, layered brownies, peanut butter cookies, dessert recipe

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Find it online: https://cookingwithzoe.com/monster-cookie-fudgy-brownies-recipe-2/