Description
Monster Cookie Fudgy Brownies combine two classic treats into one seriously addictive dessert that will make your friends beg for the recipe. Packed with peanut butter, chocolate chips, and M&Ms, these brownies deliver a crazy-good flavor explosion that disappears faster than you can slice them.
Ingredients
Scale
Main Ingredients:
- 1 cup granulated sugar
- 1 cup brown sugar
- ¾ cup all-purpose flour
- ½ cup creamy peanut butter
- ½ cup unsalted butter, melted
- ½ cup unsalted butter, softened
- ½ cup semi-sweet chocolate chips
- ½ cup mini M&M’s
- ½ cup chocolate chips
- ½ cup rolled oats
Supporting Ingredients:
- 3 large eggs
- 1 egg yolk
- ¾ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- 2 teaspoons vanilla extract
Enhancing Ingredients:
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon salt
Instructions
- Prepare an 8×8-inch (20×20 cm) baking pan by lining it with parchment paper. Ensure paper edges hang over sides for easy removal. Set oven temperature to 350°F (175°C).
- Melt ¾ cup (170 g) unsalted butter completely. Whisk 1 cup (200 g) granulated sugar, ½ cup (100 g) brown sugar, 2 large eggs, and 1 extra egg yolk until smooth and glossy.
- Sift ¾ cup (90 g) all-purpose flour, ¾ cup (75 g) unsweetened cocoa powder, and ½ teaspoon salt into the wet mixture. Stir gently until just combined. Add ½ cup (85 g) semi-sweet chocolate chips.
- Spread brownie batter evenly across the prepared pan using a spatula. Make sure corners and edges are covered.
- In a separate bowl, cream ½ cup (113 g) softened unsalted butter, ½ cup (100 g) brown sugar, and ¼ cup (50 g) granulated sugar until light and fluffy.
- Mix ½ cup (125 g) creamy peanut butter into the butter mixture. Add 1 large egg and 1 teaspoon vanilla extract. Blend thoroughly.
- Incorporate ¾ cup (90 g) all-purpose flour, ½ cup (45 g) rolled oats, ½ teaspoon baking soda, and ¼ teaspoon salt. Mix until just combined.
- Fold ½ cup (85 g) mini M&M’s and ½ cup (85 g) chocolate chips into the monster cookie dough.
- Drop spoonfuls of monster cookie dough across the brownie layer. Use a knife to create gentle swirls, keeping some brownie visible.
- Bake at 350°F (175°C) for 32-35 minutes. Check doneness with a toothpick – it should have a few moist crumbs when removed.
- Allow brownies to cool completely in the pan before lifting out using parchment paper edges. Cut into squares and serve.
Notes
- Use room temperature eggs and butter for the smoothest, most even batter consistency.
- Fold chocolate chips and M&M’s gently to prevent overmixing and maintain a tender brownie texture.
- Line the baking pan with parchment paper for easy removal and clean slicing of brownies.
- For gluten-free adaptation, swap all-purpose flour with a cup-for-cup gluten-free flour blend, ensuring the same rich, fudgy result.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Brownies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 370 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 65 mg