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Kitchen Sink Brownies

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Kitchen Sink Brownies


1 ½ cups all-purpose flour
1 cup unsweetened cocoa
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 ½ cups melted butter
1 ½ cups granulated sugar
1 ½ cups tightly packed light brown sugar
4 large eggs
¼ cup espresso or french roast coffee
2 teaspoons vanilla extract
1 cup sliced chocolate cream sandwich cookies (10 pieces)
4 milk chocolate bars (1.45 oz) with crushed almonds (we tested with Hershey's)
½ cup dark chocolate chips (we tried with Ghirardelli)
½ cup white chocolate chips
1 cup toasted pecan slices

To make

As the name suggests, you add almost everything but the kitchen sink to these ultra-decadent brownies.
Brush a 13-inch x 9-inch baking dish with cooking spray. Cover the mold with aluminum foil so that the ends hang down from the short sides of the mold. Tuck the ends overlap under the rim on the short sides. Brush the foil with cooking spray; set the baking tray aside.Combine the first 5 ingredients in a small bowl.Beat the butter and sugar on medium speed with an electric mixer until smooth; add the eggs, coffee and vanilla, whisking until smooth. Add the flour mixture; beat on medium speed until smooth. Add the sandwich cookie crumbs and the remaining 4 ingredients.Spoon the batter onto the prepared pan, spreading it evenly.Bake at 325 degrees for 55-58 minutes. Cool completely in the pan on a wire rack. Cover and refrigerate for at least 2 hours.Carefully remove the brownies from the pan, using the overlapping foil as handles; remove the foil. Flip the brownies back onto the cutting board. Cut the brownies into small squares.Note: We like this method of covering the form with foil before baking brownies. This undoubtedly makes making baked brownies neat and easy.
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  Published: 11/20/2023 7:55 PM

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