Monster Cookie Fudgy Brownies (Print Version)

# Ingredients:

→ For the Brownies

01 - 1⅓ cups white granulated sugar
02 - 2 large eggs
03 - 1 egg yolk
04 - 5 tablespoons unsalted butter
05 - ⅓ cup oil (canola or vegetable)
06 - 1 teaspoon pure vanilla extract
07 - ½ cup all-purpose flour
08 - ¾ cup unsweetened dutch process cocoa powder
09 - 1 tablespoon cornstarch
10 - ¼ teaspoon salt
11 - ½ cup semi-sweet chocolate chips
12 - ½ cup milk chocolate chips

→ For the Monster Cookie Dough

13 - ½ cup all-purpose flour
14 - 1 teaspoon cornstarch
15 - ½ teaspoon baking soda
16 - ⅛ teaspoon baking powder
17 - ¼ teaspoon salt
18 - ¼ cup unsalted butter, room temperature
19 - ⅓ cup brown sugar, packed (light or dark)
20 - ⅛ cup white granulated sugar
21 - ¼ cup creamy peanut butter
22 - 1 teaspoon pure vanilla extract
23 - 1 large egg, room temperature
24 - ½ cup quick oats
25 - ½ cup mini chocolate chips
26 - ½ cup mini M&M's

# Instructions:

01 - Start with the cookie dough since it needs to chill before using. In a medium mixing bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt until well combined. In a separate bowl using an electric mixer, beat the room temperature butter with both brown and white sugars until light and fluffy, about 1 minute on medium speed. Add the creamy peanut butter and mix for another minute until well incorporated. Then add the vanilla extract and egg, mixing until just combined. Remember to scrape down the sides of the bowl to ensure everything is evenly mixed.
02 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. The dough will be somewhat wet due to the peanut butter, which is exactly what you want. Fold in the quick oats, mini M&M's, and mini chocolate chips until evenly distributed throughout the dough. If you don't have the mini versions, regular sized candies and chips will work fine too. Cover the bowl with plastic wrap and refrigerate for 40 minutes to firm up the dough while you prepare the brownie layer.
03 - When the cookie dough is almost done chilling, preheat your oven to 325°F (165°C). Prepare a 9×9-inch baking pan by spraying it with non-stick baking spray, then line the bottom and two sides with parchment paper, leaving some overhang to serve as handles for easy removal later. The parchment prevents the brownies from sticking and makes cleanup much simpler.
04 - In a medium bowl, whisk together the flour, dutch process cocoa powder, cornstarch, and salt. Set this aside. In a larger bowl using a mixer with a whisk attachment, combine the sugar, whole eggs, and egg yolk. Beat on high speed for a full 5 minutes - this is crucial for creating the right texture! The mixture should become very light, pale, and fluffy. While the eggs are beating, melt the butter and let it cool slightly. After the 5 minutes, add the melted butter, oil, and vanilla to the egg mixture and mix on low speed just until combined.
05 - Remove the bowl from the mixer and add all of the dry ingredients at once. Using a rubber spatula, gently fold everything together, being careful not to deflate the air you've incorporated into the eggs. This folding process takes a few minutes, but be patient - it's worth it for fudgy brownies! Once the dry ingredients are almost fully incorporated, add both types of chocolate chips and fold them in until evenly distributed. Pour this thick, rich batter into your prepared pan, using the spatula to spread it evenly into the corners.
06 - Place the brownie batter in the preheated oven and bake for 15 minutes. This pre-baking step is important because brownies need more baking time than cookies, and we don't want to overcook the cookie layer while waiting for the brownies to set. After 15 minutes, the top of the brownies should be just slightly set, which creates the perfect base for the cookie dough.
07 - Remove the cookie dough from the refrigerator. Take small handfuls of the chilled dough, flatten them into disc shapes between your palms, and arrange them over the partially baked brownie layer. Continue this process, placing the flattened pieces next to each other, until you've used all the dough and the entire brownie surface is covered. If you want extra color and texture on top, sprinkle additional mini M&M's and chocolate chips over the cookie dough layer before returning it to the oven.
08 - Return the pan to the oven and bake for another 20 minutes. Then, loosely cover the pan with aluminum foil to prevent the cookie layer from over-browning, and continue baking for an additional 5-10 minutes. The brownies are done when both layers are set and there's no jiggle when you gently shake the pan. Remove from the oven and place on a wire cooling rack. Allow the brownies to cool completely to room temperature before cutting - this is crucial for the best flavor and texture!

# Notes:

01 - These decadent bars combine the best of two worlds: fudgy, rich brownies on the bottom and chewy monster cookies loaded with oats, peanut butter, chocolate chips, and M&M's on top.
02 - For the best flavor, allow these brownies to cool completely before cutting - the chocolate flavor intensifies as they cool.
03 - To get clean, perfect cuts, use a sharp knife and wipe it clean between slices. For extra neat edges, refrigerate the brownies for 30 minutes before cutting.

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