Monster Cookie Fudgy Brownies
Monster Cookie Fudgy Brownies are the ultimate dessert mashup: rich, gooey chocolate brownies layered with peanut butter, oats, colorful candies, and chocolate chips. Every bite is a decadent, chewy explosion of flavor and texture — just like your favorite monster cookie, only more indulgent.
Ingredients
Brownie Base
- 113 g unsalted butter (melted)
- 200 g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 35 g cocoa powder
- 60 g all-purpose flour
- 0.25 tsp salt
- 90 g semi-sweet chocolate chips
Monster Cookie Layer
- 120 g creamy peanut butter
- 57 g unsalted butter (softened)
- 100 g brown sugar
- 1 egg
- 0.5 tsp vanilla extract
- 90 g all-purpose flour
- 0.25 tsp baking soda
- 0.25 tsp salt
- 45 g quick oats
- 60 g mini chocolate chips
- 60 g candy-coated chocolate pieces (like M&M’s)
Instructions
- Step 1: Make the Brownie Batter
In a bowl, mix melted butter and sugar. Add eggs and vanilla, then stir in cocoa powder, flour, and salt until combined. Fold in chocolate chips. Pour into a greased or parchment-lined 9x9-inch baking pan. - Step 2: Make the Monster Cookie Dough
In another bowl, cream peanut butter, butter, and brown sugar. Add egg and vanilla. Stir in flour, baking soda, and salt. Mix in oats, chocolate chips, and candies. - Step 3: Layer and Bake
Drop spoonfuls of the cookie dough over the brownie batter and gently spread to cover most of the top. Bake at 350°F (175°C) for 30–35 minutes or until edges are set and center is slightly jiggly. Cool completely before slicing.
Notes
Use parchment paper for easy removal. Let brownies cool completely before slicing for clean edges. Chill for 30 minutes if needed before cutting. Don't overbake — the center should remain fudgy. Customize with seasonal candies or favorite mix-ins.
Variations:
• Nut-free: Use sunflower seed butter instead of peanut butter.
• Holiday version: Use seasonal candy colors.
• Extra indulgent: Add chopped pretzels or marshmallows.
• Gluten-free: Use GF flour and oats. Serving Suggestions:
Serve with ice cream, milk, or hot cocoa. Cut into mini squares for parties or wrap for gifts. Storage:
Room temp up to 4 days. Fridge up to 7 days. Freeze up to 2 months. Microwave 10 seconds to reheat.
• Nut-free: Use sunflower seed butter instead of peanut butter.
• Holiday version: Use seasonal candy colors.
• Extra indulgent: Add chopped pretzels or marshmallows.
• Gluten-free: Use GF flour and oats. Serving Suggestions:
Serve with ice cream, milk, or hot cocoa. Cut into mini squares for parties or wrap for gifts. Storage:
Room temp up to 4 days. Fridge up to 7 days. Freeze up to 2 months. Microwave 10 seconds to reheat.