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Monster Cookie Brownies
5 from 6 votes

Monster Cookie Brownies

These Monster Cookie Brownies just took the two BEST desserts to a whole new level! The absolute best combination of thick, fudgy, chocolatey brownies topped with a buttery cookie layer and finished off with crunchy and colorful M&M's. They are simply amazing!! 😍

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 12 servings
Calories: 123 kcal
Course: Dessert
Cuisine: International

Ingredients

Brownie Layer:
  • 1/2 cup protein powder or vanilla, 62g
  • 1/4 cup oat flour 30g
  • 1/3 cup cocoa powder dark, 40g
  • 2 Tbsp granular sweetener I used Swerve, 24g
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup pumpkin canned, 244g
  • 2 Tbsp butter softened, light, 28g
  • 2 Tbsp almond milk unsweetened, 30g
  • 2 Tbsp chocolate chips melted, semi-sweet
Monster Cookie Layer:
  • 2 Tbsp butter melted (28g, light, 28g
  • 2 Tbsp granular sweetener I used Swerve, 24g
  • 2 Tbsp brown sugar alternative I used Swerve, 24g
  • 2 Tbsp egg substitute 30g
  • 1/2 tsp vanilla extract pure
  • 2 Tbsp peanut butter creamy, 28g
  • 6 Tbsp all-purpose flour 45g
  • 2 Tbsp quick oats 10g
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1 Tbsp baking M&M's or mini M&M's, 13g
  • 1 Tbsp chocolate chips mini, 14g
Topping:
  • 1 Tbsp baking M&M's option for presentation, or mini M&M's, 13g

Instructions

    Cup of Yum
  1. Preheat the oven to 325 degrees F. Line a 8x8-inch baking dish with parchment paper and/or spray with nonstick cooking spray.
For the Brownies:
  1. In a large bowl, add the protein powder, oat flour, cocoa powder, sweetener, baking powder, and baking soda. Stir dry ingredients until they are mixed well.
  2. Then add the pumpkin, butter, milk and melted chocolate. Using a hand or stand mixer, mix to combine. Pour the batter into the prepared dish.
For the Monster Cookie Layer:
  1. Using a handheld or stand mixer, beat the butter, sweetener, and brown sugar together on medium speed until combined.
  2. Add egg beaters, vanilla, and peanut butter, then beat again until combined. Scrape down the sides and up the bottom of the bowl as needed.
  3. Beat in the flour, oats, baking soda, and salt on low speed. Then fold in the M&M's and chocolate chips until well-incorporated.
  4. Add the cookie layer overtop the brownies and spread out evenly.
  5. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cool in the pan, then cut and enjoy!

Notes

  • These brownies are best the next day, after the texture has set and the flavors have come together overnight. Keep stored in an airtight container in the fridge.
  • To make gluten-free: use Bob's Red Mill 1:1 Gluten-Free Baking Powder
  • To make vegan: use vegan protein powder, vegan butter and make sure your chocolate chips are vegan-friendly. Replace egg beaters with recommended egg replacement.

Nutrition Information

Serving 1brownie (54g) Calories 123kcal (6%) Carbohydrates 12.8g (4%) Protein 6.9g (14%) Fat 4.9g (8%) Saturated Fat 1.2g (6%) Fiber 2.6g (10%) Sugar 3.9g (8%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 123

% Daily Value*

Serving 1brownie (54g)
Calories 123kcal 6%
Carbohydrates 12.8g 4%
Protein 6.9g 14%
Fat 4.9g 8%
Saturated Fat 1.2g 6%
Fiber 2.6g 10%
Sugar 3.9g 8%

* Percent Daily Values are based on a 2,000 calorie diet.