Monster Brookies
It is hard to beat Monster Brookies when celebrating Halloween. The kids will thanks you for this fun treat (the big kids, too)!
A mashup of a brownie and a cookie, we’re layering rich chocolate brownies with Halloween Oreo cookies and topping it with a peanut butter-chocolate chip cookie dough. Sprinkled with additional chocolate chips and chopped Butterfinger’s, this dessert will delight!
Make the brownie base by melting the butter and coconut oil together and adding cocoa powder. Stir in the chocolate chips until they are melted.
In a separate bowl, whisk sugars and eggs and then add the salt and vanilla, followed by the chocolate mixture. Finally, whisk in the flour.
Pour the batter into a prepared pan and lay the Oreo cookies over top. Refrigerate while you make the monster dough.
In a large bowl, whisk the peanut butter, coconut oil and brown sugar and then whisk in the egg, vanilla, baking powder and salt.
Stir in the oats and flour and finally fold in the chocolate chips and Butterfinger’s or Reese’s Pieces.
I think Reese’s Pieces are the ideal choice but I didn’t realize that a certain someone had eaten all of them (ok, it was me) and I was out! But, luckily, I had another peanut butter snack, Butterfingers, so I just crushed them up and used them instead. It’s good to be flexible!
Put scoops of monster dough over top of the brownie/Oreo layer and gently spread out (you don’t want to move the Oreo cookies around). Once level, add additional chocolate chips and Butterfingers or Reese’s to the top and bake for about 30 minutes.
Top with flaky sea salt and let cool for 20 minutes before moving it to the fridge to cool completely.
Remove from the pan and slice into bars. Have a very delicious Halloween!
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Monster Brookies
Makes: 16 servings
Prep Time: 30 minutes
Bake Time: 30 minutes
Total Time: 1 hour
Ingredients
Brownie Batter:
- 1/4 cup unsalted butter, sliced
- 2 tbsp refined coconut oil
- 1/4 cup unsweetened cocoa powder
- 1/4 cup dark chocolate chips
- 1/2 cup granulated sugar
- 2 tbsp light brown sugar, packed
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- 1/4 cup all-purpose flour, spooned and leveled
- 14 Halloween Oreos
Monster Cookie Dough:
- 1/4 cup creamy peanut butter
- 3 tbsp refined coconut oil, melted
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp baking powder
- 1/4 tsp kosher salt
- 1/2 cup quick oats
- 1/2 cup all-purpose flour, spooned and leveled
- 1/2 cup semisweet chocolate chips (I like to use half regular, half mini) + more for sprinkling
- 1/4 cup chopped Butterfingers or Reese’s Pieces + more for sprinkling
- Flaky sea salt, for topping
Instructions
Brownie Batter:
Preheat the oven to 350°F and coat the inside of an 8×8 pan with nonstick spray. Press in a sheet of parchment paper to cover the bottom and two sides, allowing the paper to hang over the sides for easy removal.
In a medium saucepan over medium heat, melt down the butter and coconut oil. Once melted, whisk in the cocoa powder and bubble for 30 seconds. Remove from heat and stir in the chocolate chips to melt.
In a large mixing bowl, vigorously whisk together the sugars and eggs until the mixture becomes pale yellow and slightly thickened, about 1 minute.
Whisk in the salt and vanilla, followed by the chocolate mixture. Last, whisk in the flour just until combined.
Pour the batter into the pan and spread evenly. Lay the Oreo cookies on top in 4 rows of 4, staggering the rows as much as possible and cutting some cookies to fully fit the pan. Just slightly press them into the batter. Place the pan in the refrigerator while we make the monster dough.
Monster Cookie Dough:
In a large bowl, whisk together the peanut butter, coconut oil, and brown sugar until smooth and combined. Then whisk in the egg and vanilla, followed by the baking powder and salt.
Now switch to a rubber spatula and stir in the oats and flour just until combined. It will make a very shiny and smooth dough. Last, fold in the chocolate chips and Reese’s Pieces.
Scoop the dough on top of the Oreo layer, scattering it around the surface. Very carefully spread it out as we do not want to disrupt the layers underneath. Once level, top with a handful more of chocolate chips and Butterfinger’s/Reese’s Pieces. Gently press into the surface and bake for 25 to 30 minutes. They’re done when the edges are golden and the surface is no longer glossy.
Top with flaky sea salt and allow to cool at room temperature for about 20 minutes, then transfer to the refrigerator to cool completely for about an hour or until the pan is no longer warm.
To release, run a knife along the edges and lift the bars out of the pan. Slice into 16 squares and enjoy!
Recipe by Butternut Bakery
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