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Monster Cookie Fudgy Brownies

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Rich, fudgy brownies topped with a chewy, peanut butter-oat cookie dough packed with mini M&M’s and chocolate chips.

Ingredients

Scale
  • 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
  • 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

Instructions

  1. In a medium sized mixing bowl, mix 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. Set aside.
  2. Using a mixer, beat 1/4 cup room temperature unsalted butter, 1/3 cup brown sugar, and 1/8 cup white granulated sugar together for 1 minute on medium speed until light and fluffy.
  3. Add 1/4 cup creamy peanut butter and mix for another minute.
  4. Add 1 tsp pure vanilla extract and 1 large room temperature egg. Mix until just combined. Scrape the bowl and mix again for 20 seconds.
  5. Slowly add the dry cookie ingredients into the wet ingredients. Mix until just combined.
  6. Once combined, add in 1/2 cup quick oats, 1/2 cup mini M&M's, and 1/2 cup mini chocolate chips. Mix until just distributed.
  7. Cover the monster cookie dough and chill in the refrigerator for 40 minutes.
  8. While the cookie dough is chilling, preheat your oven to 325°F (160°C).
  9. Spray a 9×9 inch pan with non-stick baking spray.
  10. Line the bottom and 2 sides of the pan with parchment paper, leaving an overhang to help with removal.
  11. 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.
  12. Using a mixer with a whisk attachment, combine 1 1/3 cup white granulated sugar, 2 large eggs, and 1 egg yolk. Beat for 5 minutes until the mixture is very light and fluffy.
  13. Melt 5 TBSP unsalted butter while the egg mixture is beating, allowing it to cool slightly.
  14. Add the slightly cooled melted butter, 1/3 cup canola or vegetable oil, and 1 tsp pure vanilla extract to the egg mixture. Mix on low speed until just combined.
  15. Remove the bowl from the mixer.
  16. Add all of the dry brownie ingredients to the wet mixture.
  17. Use a rubber spatula to gently fold in the dry ingredients, being careful not to knock air out of the eggs.
  18. Add 1/2 cup semi-sweet chocolate chips and 1/2 cup milk chocolate chips to the brownie batter. Gently fold them in.
  19. Pour the brownie batter into the prepared 9×9 inch pan.
  20. Use a rubber spatula to smooth the batter into the corners of the pan.
  21. Bake the brownies for 15 minutes to allow the top to set slightly.
  22. While the brownies are baking, take the chilled cookie dough out of the fridge.
  23. Take small handfuls of cookie dough and flatten them into disc shapes.
  24. After 15 minutes of baking, remove the brownies from the oven and top them with the flattened cookie dough discs, covering the surface.
  25. Return the pan to the oven and bake for another 20 minutes.
  26. Loosely tent the pan with foil to protect the cookie dough from over-browning.
  27. Bake for an additional 5-10 minutes, or until the cookie and brownie layers are set and there is no jiggle in the center.
  28. Place the brownies on a cooling rack.
  29. Let the brownies cool completely to room temperature before cutting into squares.
  30. Store at room temperature in an airtight container.

Notes

Ensure all cold ingredients for the cookie dough (butter, egg) are at room temperature for best results.
Do not overmix the brownie batter once flour is added; this keeps them fudgy.
Chilling the cookie dough is crucial for texture and to prevent excessive spreading.
Cool brownies completely before cutting for clean slices and optimal fudginess.

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