monster brookies
Why don’t we all them “crownies” instead?
Because it sounds fucking stupid, that’s why.
This was a recipe I created right before July went to honest-to-fuck shit, so it has a sentimental place in my heart, I think. I came home from work most days, pulled a brookie out of the fridge, and nibbled away whatever little stressor might’ve come up throughout the morning. A very peaceful rtitual. And quite excellent with coffee, too.
I’m glad July’s over, and we can move into August with a fresh whiteboard unmarred by someone accidentally writing with Sharpie instead. Bastards. Baking up a batch of Monster Brookies sounds like a nice way to wave hello to the new month, too, don’t you think?
One part M&M chocolate chip cookie, one part fudgy coffee-laced brownie (if you swing that route, you don’t have to caffeinate your chocolate), all parts amazeballs. A nice treat to stow in your kids’ lunchboxes as the back to school sludge emerges, and swell to throw into your own work stash, too. Or, honestly, just hoard for yourself. I’d probably do that.
How to Cookie:
The sheer amount of M&Ms in the cookie layer makes me proud. A spot of color always does a person good, you know?
A lot of brookie recipes put the cookie dough layer on top, but honestly, I like it on the bottom better. Cookie dough is heavier than brownie batter, and I find spreading it atop the brownie mixes the two a little much for my liking. It also doesn’t look as cute. Who doesn’t love the crinkly layer atop a good brownie?
Anyway, cookie on the bottom is the name of our game. To make: cream butter with brown sugar and regular sugar. Whip in an egg and some vanilla extract. Mix in flour, baking soda, and salt, and finish by folding lots of M&Ms and chocolate chips (I chose dark, semi sweet or milk are both fine) with a spatula.
Press the cookie dough into a parchment-lined 9 x 9 inch baking pan. I like to press a few more M&Ms on top, just for good measure.
How to Brownie:
The brownie layer follows my formula for most other brownie recipes you’ll find on FMG. The takeaway: a fudgey, extra chocolatey body with a beautiful film of crinkly goodness atop.
Melt some butter with chocolate chips (dark or semi sweet are best here in my experience), then whisk in sugar and brown sugar.
In a separate bowl, whip the shit out of a couple eggs until very bubbly. This is key to creating that wrinkly cap. Mix in some instant coffee (if using) and vanilla, then the sugar-butter mixture. Add your flour, cocoa powder, and baking powder next. Fold in some more chocolate chips with a spatula. The brownie batter should be thick and rich.
Spread the brownie layer atop the cookie dough, distributing as evenly as possible. I like to press some M&Ms atop for a pretty little garnish. I had both regular and mini ones on hand, so use what you like and what you’ve got loitering in your larders.
Bake for 30-35 minutes. Let the brownies cool in the pan on a wire rack for about 30 minutes, longer if you can handle it – this will help you cut the bars more cleanly rather than dealing with delicious but messy crumble. If you plan to store them for later, wait an hour or so before cutting.
Speaking of storing: the brownies keep great at room temp, in a sealed container, for up to 5 days, the fridge for a week, and the freezer forever – or 3 months, if you’re proactive. I’m not. So sometimes they stay in there for an inane duration. That’s just realism, folks.
Whether you’ve something concrete to celebrate or now, a pretty multihued dessert is never a bad plan. Especially because you’re kinda cheating and enjoying two desserts at once.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Brownie bonanza:
Toasted S’mores Fudge Brownies
monster brookies
Ingredients
cookie layer
- 1 stick butter, softened
- 1/2 cup dark brown sugar
- 3 tbsp sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 1/8 cup + 1 tbsp all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 3/4 cup dark chocolate chips
- 3/4 cup M&Ms
brownie layer
- 5 tbsp butter
- 3/4 cup dark chocolate chips
- 1/2 cup sugar
- 2 tbsp dark brown sugar
- 2 large eggs, at room temperature
- 1 tsp instant coffee (optional)
- 1 tsp vanilla extract
- 1/2 cup all purpose flour
- 3 tbsp cocoa powder
- 1/4 tsp baking powder
- 1/2 cup mini or regular M&Ms, to top
Instructions
- Preheat oven to 350 degrees. Line a 9 x 9 inch pan with parchment paper.
- For the cookie layer: Beat the butter, brown sugar, and sugar in a bowl until light and fluffy, about 2-3 minutes. Whip in the egg, then the vanilla. Add the flour, baking soda, and salt. Mix until just combined. Fold in the chocolate chips and M&Ms with a spatula. Press the cookie dough into an even layer on the bottom of the prepared pan.
- For the brownie layer: In a microwave-safe bowl, melt the butter and 1/2 cup of chocolate chips for 1 minute. Stir until melted. Whisk in the sugar and brown sugar.
- In separate bowl, whip the eggs for 3-4 minutes until very frothy and bubbly. Pour in the sugar mixture, then add the instant coffee (if using) and vanilla. Add the flour, cocoa powder, and baking powder until just combined. Fold in the remaining 1/4 cup of chocolate chips with a spatula.
- Spread the brownie layer evenly on top of the cookie layer. Sprinkle with additional M&Ms. Bake 30-35 minutes until an inserted toothpick emerges with just a few moist crumbs. Place the pan on a wire rack and cool at least 30 minutes. Slice and enjoy!
