monster brookies
He did the mash? Too soon.
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!
Notes
*To store: Cool the brookies completely, then store in an airtight container at room temperature for up to 5 days, the fridge for a week, or the freezer for eternity (or 3 months).