Monster Cookie Fudgy Brownies are a decadent dessert that combines the rich, dense texture of fudgy brownies with the nostalgic flavors of monster cookies—think peanut butter, oats, chocolate chips, and M&M’s—all baked into one indulgent treat. These brownies bring together the best of two worlds, delivering a chewy, gooey base loaded with crunchy and colorful mix-ins that add both texture and bursts of flavor. Perfect for parties, special occasions, or whenever you need a seriously satisfying dessert, monster cookie fudgy brownies elevate the classic brownie with a playful twist that appeals to both kids and adults alike.
The History of Monster Cookie Fudgy Brownies
Brownies have been beloved since their invention in the late 19th century, known for their fudgy or cakey texture and rich chocolate flavor. Monster cookies, originally popularized in the United States, are known for their hearty ingredients like oats, peanut butter, and various mix-ins such as chocolate chips and candy pieces, creating a dense, chewy cookie packed with texture. The fusion of these two favorites—monster cookies and brownies—is a relatively recent innovation born from the desire to combine textures and flavors into one ultimate dessert. Home bakers and creative pastry chefs have increasingly blended classic recipes to invent hybrid treats, and monster cookie fudgy brownies perfectly exemplify this trend, celebrating nostalgic flavors in a new, fudgy form. This hybrid dessert has rapidly gained popularity due to its irresistible taste and the fun combination of chewy, fudgy, and crunchy elements.
Ingredients Breakdown
- Butter and Chocolate: The base of fudgy brownies, providing richness and smooth texture. Using high-quality chocolate and unsalted butter is key for deep flavor.
- Granulated and Brown Sugar: The balance of sugars helps create chewiness and moisture. Brown sugar adds subtle molasses notes that complement the peanut butter and oats.
- Eggs: Act as binders and add moisture for the fudgy texture.
- Vanilla Extract: Enhances and rounds out the chocolate and peanut butter flavors.
- All-Purpose Flour: Provides structure to the brownies.
- Cocoa Powder: Intensifies chocolate flavor and contributes to fudginess.
- Baking Powder and Salt: Leavening and flavor enhancers that balance sweetness.
- Peanut Butter: Adds creamy, nutty richness and a classic monster cookie flavor.
- Old-Fashioned Rolled Oats: Provide chewy texture and hearty substance typical of monster cookies.
- Mix-Ins: Chocolate chips, M&M’s, and chopped nuts create bursts of sweetness, crunch, and color.
- Optional Ingredients: Some recipes include shredded coconut or raisins for added texture and flavor complexity.
Step-by-Step Recipe
- Prepare the Brownie Base: Melt butter and chocolate together in a heatproof bowl over simmering water or in short bursts in the microwave. Stir until smooth.
- Mix Sugars and Eggs: In a large bowl, whisk together granulated and brown sugar, then add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine Chocolate and Wet Mixtures: Pour the melted chocolate and butter into the sugar-egg mixture and stir until fully incorporated.
- Add Dry Ingredients: Sift together flour, cocoa powder, baking powder, and salt. Gradually fold these dry ingredients into the wet batter, mixing gently until just combined.
- Incorporate Monster Cookie Ingredients: Stir in peanut butter, rolled oats, chocolate chips, M&M’s, and any other desired mix-ins evenly throughout the batter.
- Bake: Pour the batter into a greased or parchment-lined baking pan, spreading evenly. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Serve: Let the brownies cool completely before slicing to allow them to set properly. Serve at room temperature or slightly warmed.
Tips for the Perfect Monster Cookie Fudgy Brownies
- Use high-quality chocolate for a richer brownie base.
- Don’t overmix the batter once you add the flour to keep the texture tender.
- Chill the batter briefly before baking to help prevent excessive spreading and enhance flavor.
- Adjust baking time based on your oven and pan size; brownies should remain fudgy in the center.
- Add mix-ins gently and evenly to avoid sinking.
- For extra gooey brownies, underbake by a minute or two and allow to cool in the pan.
- Use parchment paper for easy removal and cleaner edges.
Variations and Customizations
- Swap peanut butter for almond butter or sunflower seed butter for different nutty notes.
- Add shredded coconut or chopped dried fruits like cranberries or cherries for additional flavor layers.
- Use different candy mix-ins such as Reese’s Pieces or peanut butter chips.
- Make it gluten-free by substituting the flour with a gluten-free blend.
- For a healthier twist, reduce sugar slightly or incorporate mashed bananas or applesauce to add moisture.
- Add espresso powder to the batter for a mocha flavor boost.
- Sprinkle sea salt on top before baking for a sweet-salty contrast.
Health Considerations and Nutritional Value
Monster Cookie Fudgy Brownies are a rich, calorie-dense treat high in sugars, fats, and carbohydrates, making them best enjoyed occasionally and in moderation. They provide a good source of energy and can satisfy cravings for sweet, rich desserts. The oats add some fiber and texture, and peanuts provide protein and healthy fats, though this is balanced by the indulgent sugars and butter. For those with nut allergies, peanut butter can be substituted or omitted. Those watching sugar intake should be mindful of portion sizes. Homemade versions allow control over ingredients, such as using natural peanut butter without added sugars or reducing processed candy. As with all desserts, balancing indulgence with overall dietary needs is recommended.
FAQ
Can I use creamy peanut butter instead of chunky? Yes, creamy peanut butter works perfectly, but chunky adds extra texture.
Can I make these brownies ahead of time? Absolutely, they keep well stored in an airtight container for up to 5 days and can be frozen for longer storage.
What if I don’t have M&M’s? Substitute with any chocolate chips, candy pieces, or skip altogether.
Can I use quick oats instead of rolled oats? Rolled oats are preferred for texture, but quick oats can work in a pinch.
Are these brownies gluten-free? The recipe uses all-purpose flour but can be made gluten-free with a 1:1 flour substitute.
How fudgy are these brownies? They have a dense, moist, fudgy texture but are not overly gooey.
Can I double the recipe? Yes, just adjust the baking time and use a larger pan accordingly.
Monster Cookie Fudgy Brownies
Ingredients
Brownies
- 1 1/3 cups white granulated sugar
- 2 large eggs
- 1 egg yolk
- 5 tablespoons unsalted butter
- 1/3 cup canola or vegetable oil
- 1 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 3/4 cup Dutch-process unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
Monster Cookie Dough
- 1/2 cup all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter softened to room temperature
- 1/3 cup packed brown sugar light or dark
- 1/8 cup white granulated sugar
- 1/4 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 1 large egg at room temperature
- 1/2 cup quick oats
- 1/2 cup mini chocolate chips
- 1/2 cup mini M&M’s
Instructions
Monster Cookies
- In a medium-sized bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt until well combined. Using a mixer, beat the butter, brown sugar, and granulated sugar on medium speed for about 1 minute, until the mixture is light and fluffy. Add the peanut butter and continue mixing for another minute. Next, add the vanilla extract and egg, mixing until fully incorporated. Scrape down the sides of the bowl and mix again for 20 seconds to ensure everything is evenly combined. Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the oats, mini M&M’s, and mini chocolate chips. Cover the bowl and chill the dough in the refrigerator for 40 minutes.
Brownies
- As the cookie dough chills, prepare the brownie batter. Preheat your oven to 325°F (165°C). Grease a 9×9-inch baking pan with non-stick spray, then line the bottom and two sides with parchment paper to make removing the brownies easier. In a medium bowl, whisk together the flour, cocoa powder, cornstarch, and salt; set aside. In a separate large bowl, use a whisk attachment on your mixer to beat together the granulated sugar, eggs, and egg yolk for 5 minutes until very light and fluffy. While mixing, melt the butter and allow it to cool slightly. Once the egg mixture is ready, add the melted butter, oil, and vanilla extract, mixing on low speed until combined. Remove the bowl from the mixer and gently fold in the dry ingredients with a rubber spatula, being careful not to deflate the batter. Stir in both the semi-sweet and milk chocolate chips.
- Pour the brownie batter evenly into the prepared pan and smooth it into the corners with a spatula. Bake for 15 minutes, just until the brownie top is set but not fully baked, preparing for the cookie dough layer.
- Remove the cookie dough from the fridge. Take small handfuls and flatten each into a disc shape. Arrange these cookie dough discs evenly on top of the partially baked brownies, covering the surface.
- Return the pan to the oven and bake for an additional 20 minutes. Then, loosely tent the brownies with foil to prevent the cookie topping from over-browning. Continue baking for another 5 to 10 minutes, or until both the cookie dough and brownie are fully set with no jiggle when gently shaken.
- Remove the brownies from the oven and transfer the pan to a cooling rack. Allow them to cool completely to room temperature before cutting to ensure clean slices. Store the cooled brownies at room temperature.