Ingredients
Scale
- 1½ cups (188g) all purpose flour (spooned and leveled or weighed)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter (softened)
- ½ cup (100g) granulated sugar
- ⅓ cup (70g) light brown sugar (packed)
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup (84g) mini M&M's (plus a few more for topping)
- ⅓ cup (55g) chocolate chips (plus a few more for topping)
- ½ cup unsalted butter (cut into eight pieces)
- 1 cup (220g) light brown sugar (packed)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup (63g) all purpose flour (spooned and leveled or weighed)
- ⅓ cup (35g) unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon cornstarch
- ½ cup (85g) chocolate chips
Instructions
- Preheat the oven to 350°F with a rack in the center. Prepare a 9×9 square baking pan by lining it with parchment paper and greasing it with nonstick spray.
- In a bowl, whisk together the flour, baking powder, and salt; set aside.
- In a mixing bowl, beat the softened butter with both sugars for 1-2 minutes until fluffy. Mix in the egg and vanilla extract, scraping the sides of the bowl as needed. Gradually add the flour mixture, mixing until combined.
- Gently fold in the M&M's and chocolate chips. Refrigerate the cookie dough while preparing the brownie batter.
- For the brownie layer, combine the butter and brown sugar in a microwave-safe bowl, heating in 30-second increments until melted. Whisk until well combined and let it cool for 5 minutes.
- In a separate bowl, mix the flour, cocoa powder, salt, and cornstarch. Once the butter mixture is cooled, whisk in the eggs and vanilla, then add the dry ingredients and mix thoroughly. Stir in additional chocolate chips.
- Set aside about ½ cup of brownie batter. Spread the remaining brownie batter evenly in the prepared pan.
- Take the refrigerated cookie dough, flatten it into pieces, and place it on top of the brownie batter. Spoon the reserved brownie batter in random spots over the cookie dough and sprinkle with extra M&M's and chocolate chips.
- Bake for 30-35 minutes, checking around 28 minutes. If browning too quickly, tent with foil. A toothpick should come out with moist crumbs (not raw batter). Let cool completely on a wire rack.
Notes
Ensure to press the cookie dough down lightly for better integration into the brownie layer.
Using mini M&M’s creates a fun color pop and maintains a balance with the brownies.
Store any leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.