Go Back
+ servings
Stack of monster cookie brownie bars.
Print Recipe
5 from 22 votes

Monster Cookie Fudgy Brownies

These monster cookie fudgy brownies have a layer of fudgy and rich brownies and are topped with chewy monster cookie. The brookies are cut into bars and give you a rich dessert.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Servings: 16 brownies
Calories: 325kcal

Ingredients

Brownies

  • 1 ⅓ cup White granulated sugar
  • 2 Large eggs
  • 1 Egg yolk
  • 5 tablespoon Unsalted butter
  • cup Oil canola or vegetable
  • 1 teaspoon Pure vanilla extract
  • ½ cup All-purpose flour
  • ¾ cup Unsweetened cocoa powder dutch process
  • 1 tablespoon Cornstarch
  • ¼ teaspoon Salt
  • ½ cup Semi-sweet chocolate chips
  • ½ cup Milk chocolate chips

Monster Cookie Dough

  • ½ cup All-purpose flour
  • 1 teaspoon Cornstarch
  • ½ teaspoon Baking soda
  • teaspoon Baking powder
  • ¼ teaspoon Salt
  • ¼ cup Unsalted butter room temperature
  • cup Brown sugar packed light or dark
  • cup White granulated sugar
  • ¼ cup Peanut butter creamy
  • 1 teaspoon Pure vanilla extract
  • 1 Large egg room temperature
  • ½ cup Quick oats
  • ½ cup Mini chocolate chips
  • ½ cup Mini M&M's

Instructions

Monster Cookies

  • In a medium sized mixing bowl, mix together flour, cornstarch, baking soda, baking powder, and salt.
  • Using a mixer, beat the butter, brown sugar, and sugar together for 1 minute on medium. It should be light and fluffy. Add in the peanut butter and mix for another minute.
  • Add in the vanilla and egg. Mix until combined. Scrape the bowl and mix again for 20 seconds.
  • Slowly add the dry ingredients into the wet ingredients. Once combined, add in oats, m&m's, and chocolate chips. Cover and chill for 40 minutes.

Brownies

  • When the cookies are almost done chilling, start the brownie batter. Preheat the oven to 325F. Spray a 9X9 pan with non-stick baking spray. Line the bottom and 2 sides of the pan with parchment paper. This will make it easier to take out of the pan.
  • In a medium bowl, whisk the flour, cocoa powder, cornstarch, and salt. Set aside.
  • Using a mixer, combine sugar, eggs, and egg yolk. Use a whisk attachment and beat for 5 minutes. Melt the butter while this beats so it can cool down slightly. Egg mixture will be very light and fluffy.
  • Add in melted butter, oil, and vanilla. Mix on low until combined. Take off mixer. Add in all of the dry ingredients. Use a rubber spatula and fold in the dry ingredients. Be gentle to not knock any air out of the eggs. Add in the chocolate chips, and milk chocolate chips.
  • Pour the batter in the pan. Use a rubber spatula to smooth the batter into the corners.
  • Bake for 15 minutes for the brownie top to be set slightly before adding the cookie dough. Take dough out of the fridge. And take small handfuls of dough, and flatten into a disc shape. Top the brownies with the cookie dough discs. Continue until all of the dough is used
  • Bake for another 20 minutes. Top with foil loosely to protect the cookie from over browning. Bake for another 5-10 minutes until the cookie and brownie is set. There should be no jiggle. Place brownies on cooling rack.
  • Let the brownies cool completely. They should be completely room temperature before cutting into. Store at room temperature.

Notes

High altitude baking- for the brownies add ½ tablespoon of flour. For the cookies add ½ tablespoon of flour.
Flour- make sure flour is spooned and leveled in a measuring cup or use a kitchen scale. Too much flour can dry out the brownies.
 

Nutrition

Calories: 325kcal | Carbohydrates: 41g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 137mg | Potassium: 147mg | Fiber: 3g | Sugar: 29g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg