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Monster Cookie Brownies Recipe

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4.3 from 69 reviews

  • Author: Diane
  • Total Time: 1 hour 10 minutes
  • Yield: 16 servings

Description

These Monster Cookie Fudgy Brownies are a decadent dessert combining rich, fudgy chocolate brownies with chewy, colorful monster cookies on top. The brownies are made with Dutch-process cocoa and chocolate chips for deep chocolate flavor, while the cookie layer features oats, peanut butter, mini M&M's, and chocolate chips for a fun texture and taste contrast. Baked in a 9x9 pan, this recipe yields perfectly layered treats that are chewy, fudgy, and packed with monster cookie goodness in every bite.

Ingredients

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 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

Fudgy Brownie Batter

  • 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 Ingredients: In a medium-sized mixing bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
  2. Beat Butter and Sugars: Using a mixer, beat the room temperature butter, brown sugar, and white granulated sugar together on medium speed for 1 minute until the mixture is light and fluffy. Add the peanut butter and continue mixing for another minute until fully combined.
  3. Add Wet Ingredients: Mix in the vanilla extract and egg. Scrape down the sides of the bowl and mix again for 20 seconds to ensure everything is well combined.
  4. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined. Fold in the quick oats, mini M&M’s, and mini chocolate chips. Cover the cookie dough and chill it in the fridge for 40 minutes.
  5. Preheat Oven and Prepare Pan: When the cookie dough is nearly done chilling, preheat your oven to 325°F (165°C). Spray a 9x9-inch baking 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 the flour, cocoa powder, cornstarch, and salt. Set aside.
  7. Beat Eggs and Sugar: Using a mixer fitted with a whisk attachment, beat the sugar, eggs, and egg yolk for 5 minutes until the mixture becomes very light and fluffy. Meanwhile, melt the butter and allow it to cool slightly.
  8. Add Butter, Oil, and Vanilla: Slowly mix in the melted butter, oil, and vanilla extract on low speed until just combined. Remove the bowl from the mixer.
  9. Fold Dry Ingredients and Chocolate Chips: Gently fold the dry ingredients into the wet mixture with a rubber spatula, being careful not to deflate the batter. Then fold in the semi-sweet and milk chocolate chips.
  10. Pour Brownie Batter in Pan: Spread the brownie batter evenly into the prepared pan using a rubber spatula, smoothing it into the corners.
  11. Par-bake Brownies: Bake in the preheated oven for 15 minutes. The top should be set slightly but not fully firm.
  12. Prepare Cookie Dough Topping: Remove the cookie dough from the fridge and take small handfuls. Flatten them into disc shapes for easy layering over the brownies.
  13. Layer Cookie Dough: Place the flattened cookie dough discs evenly over the partially baked brownies until all the dough is used.
  14. Finish Baking: Loosely cover the top with foil to prevent over-browning and bake for another 20 minutes. Then remove the foil and bake for an additional 5-10 minutes, or until both the cookie topping and brownie base are set and there is no jiggle.
  15. Cool Completely: Remove from the oven and place the pan on a cooling rack. Allow the brownies to cool completely to room temperature before cutting to ensure clean slices.
  16. Store: Store the brownies at room temperature in an airtight container for up to 3 days.

Notes

  • Chilling the cookie dough before baking helps maintain its shape and texture on top of the brownies.
  • Using parchment paper on two sides of the baking pan makes it easier to lift the brownies out for cutting and serving.
  • Do not overmix the brownie batter once the dry ingredients are added to keep it fudgy and light.
  • Baking at a moderate temperature of 325°F ensures even cooking without burning the cookie topping.
  • Allow the brownies to cool completely before slicing to avoid crumbling.
  • For a nuttier flavor, you can substitute crunchy peanut butter instead of creamy.
  • If desired, substitute mini M&M’s with other small candy pieces or colorful sprinkles for a different look and taste.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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