Cookie Monster Brownies

Name: Cookie Monster Brownies
Prep time: 25 min
Cook time: 40 min
Total time: 485 min
Ingredients: 200 g 70% Cocoa dark chocolate; 180 g Butter; 250 g Caster sugar; 3 Medium Eggs; 100 g Plain flour; 1 Tablespoon Cocoa powder; 100 g Milk chocolate chips; 7 Crushed Chocolate chip cookies; 7 Crushed Oreos; 250 g Condensed milk; 250 g White chocolate; Blue food colouring ((add a little bit at a time until you get the colour you want)); 3 Crushed Chocolate chip cookies; 3 Crushed Oreos; 4 Crushed Chocolate chip cookies; 4 Crushed Oreos; 32 Candy eyes

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These Cookie Monster brownies are rich and fudgy, and make a cute kid's treat for Halloween. They're surprisingly easy to make and fun to decorate!

stack of 2 fudge topped cookie monster brownies

I know it's supposed to be 'spooky season' but who doesn't love a cute monster-themed Halloween treat?! These Cookie Monster brownies are perfect for both kids and adults, and they're sure to impress your party guests!

The bottom layer is a rich, fudgy brownie and the top layer is a smooth, creamy white (blue) chocolate fudge. These brownies are packed full of chocolate chip cookies and Oreos, and topped with some edible eyes to complete the look. They are truly adorable and I can't wait for you to try them!

Below you'll find all the information you need to get this recipe right on the first try, including ingredient notes, top tips and FAQs. I hope you find it useful.

If you like this recipe, don't forget to check out my other cute Halloween treats on your way out: Chocolate-covered strawberry ghosts, Halloween fudge, black and orange pinwheel cookies, and puff pastry Nutella mummies. Enjoy!

Ingredients

Ready to get started? Here's everything you need to make Cookie Monster brownies...

200g dark chocolate: Use 70% dark chocolate for the best brownies. Chocolate with less cocoa tends to have more sugar and will therefore mess with the texture. Believe it or not, it's usually too much sugar, not too much fat, that causes oily brownies.
180g butter: Unsalted or salted, whatever you prefer!
3 eggs: Eggs will act as a binder in this recipe, helping the rest of the ingredients stick together properly.
Sugar: Caster sugar is best as it'll dissolve into the eggs a lot easier.
1 Tablespoon cocoa powder: Make sure to use unsweetened cocoa powder, not hot chocolate powder- they are not the same thing! This will help to add a deeper chocolate flavour without adding too much extra fat or sugar.
100g flour: Plain (all-purpose) flour is best for this recipe. Self-raising flour contains raising agents which will produce more cake-like brownies.
100g milk chocolate chips: Because you just CAN'T have brownies without chocolate chips!
250g condensed milk: This is for the fudge layer. You won't need to use the full tin so you can keep the leftovers to make another yummy dessert.
250g white chocolate: Using white chocolate means we can colour it blue to look like Cookie Monster!
Blue food colouring: I recommend gel or powder food colouring for best results. Sometimes liquid colouring can prevent the fudge from setting properly.
Candy eyes: Two for each slice. I cut my brownies into 16 slices so I used 32 edible eyes.
14 Oreos: Or 1 pack (154g).
14 chocolate chip cookies: Small, crunchy cookies such as Maryland.

Equipment

8x8-inch tin: This is the best size to use for thick, ultra fudgy brownies. I don't recommend changing the tin size for this recipe.
Baking paper: To prevent sticking. You can leave a little bit hanging over each edge for easy removal.
Mixing bowl: A large one.
Heatproof bowl or saucepan: For melting the butter and chocolate, and also for making the fudge layer.
Electric whisk: This is a must for whisking the sugar and eggs together! A stand mixer will also do the job.
Utensils: A wooden spoon, a sharp knife and a tablespoon. A silicone spatula is also super handy to have for spreading the fudge into the tin.

hand holding up two cookie monster brownies

How to make Cookie Monster brownies

Step 1: Preheat your oven to 160°C (140°C for fan ovens) and line an 8x8-inch tin with baking paper.

Step 2: Next, melt 200g of 70% dark chocolate and 180g of butter in a saucepan over low heat. Once it's melted, let it sit for about 10 minutes until it comes to room temperature.

Step 3: In a large bowl, mix together 250g caster sugar and 3 eggs using an electric whisk. Keep going for a few minutes until the mixture becomes pale and silky.

Step 4: Pour the cooled chocolate mixture into the bowl and fold it into the eggy mixture. Try to be gentle so you don't knock too much air out.

Step 5: Add 100g of plain flour and 1 tablespoon of cocoa powder and mix well.

Step 6: Crush 7 Oreos and 7 chocolate chip cookies into small chunks. Stir them into the brownie batter along with 100g of milk chocolate chips.

brownie mixture in bowl with oreos and cookie pieces

Step 7: Transfer the mixture to your lined tin and spread it evenly all the way to the edges. Bake for 35-40 minutes until a crust has formed all over the top. Then set it aside to cool (in the tin) while you prepare the fudge.

Blue fudge topping

Step 8: Once your brownie has cooled slightly, prepare the fudge topping by melting 250g of white chocolate with 250g of condensed milk over low heat.

Step 9: Remove the fudge from the heat and stir in some blue food colouring. I recommend starting with a little bit and adding more if you need it.

Step 10: Crush 3 chocolate chip cookies and 3 Oreos into chunks and stir them into the fudge.

Step 11: Spread the blue fudge over your brownies. Top with more cookie pieces and some edible eyes. I usually cut my brownies into 16 pieces so I used 32 eyes in total- 2 for each piece.

fudge topped brownies with edible eyes and cookie pieces

Step 12: Pop the brownies into the fridge to chill overnight or for at least 6 hours. This will not only help the fudge layer to set but it'll make the brownies SUPER fudgy and chewy. Once they're set, cut them into squares and enjoy!

Top tips

Whisk the eggs and sugar together using an electric whisk. The paler and silkier it is, the better the brownies will turn out. This also helps with the shiny crust!
Chill your brownies overnight for the best fudgy texture. If you cut them too soon, they're likely to fall apart as the fat is what helps to hold them together.
Use a warm knife to cut the brownies into slices. You can do this by running your knife under boiling water and then drying it thoroughly with a kitchen cloth before cutting. Repeat in between each slice.
Paste or gel food colouring will give better results than liquid food colouring.

FAQ

How long do Cookie Monster brownies last?

If you keep them in an airtight container, they'll last for up to 3 days in the fridge. After this time, the cookies tend to go a little soft.

Can I freeze them?

Yes, you can freeze these brownies for up to 1 month. You can either freeze the whole brownie slab wrapped in clingfilm or you can put individual slices into airtight containers. If you want to prevent them from sticking together in the freezer, use small pieces of baking paper to separate them.

What can I use instead of fudge?

If fudge on top of brownies sounds a little too indulgent for you, you can swap it out for blue buttercream or a simple glace icing.

cookie monster brownies slices on a white worktop

More brownie recipes:

I hope you like these Cookie Monster brownies! If you try them at home, please leave a comment and rating below to let me know what you think. Enjoy!