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Kitchen Sink Brownies
cups Gold Medal™ all-purpose flour
cup unsweetened baking cocoa
teaspoon baking powder
teaspoon baking soda
cups butter, melted
cups granulated sugar
cups packed brown sugar
cup brewed espresso or French roast coffee
cup chopped Oreo™ chocolate creme sandwich cookies (10 cookies)
bars (1.45 oz each) milk chocolate candy with almonds, unwrapped, chopped
cup dark chocolate chips
cup white vanilla baking chips
cup pecan pieces, toasted
Heat oven to 325°F. Line 13x9- inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
In small bowl, mix flour, cocoa, baking powder, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth. Add eggs, coffee and vanilla; beat just until blended. On low speed, beat in flour mixture until blended. Stir in remaining ingredients. Spread batter evenly in pan.
Bake 55 to 58 minutes or until toothpick inserted 2 inches from edge of pan comes out almost clean. Cool completely in pan on cooling rack. Cover; refrigerate at least 2 hours. Use foil to lift out of pan. Cut into 6 rows by 4 rows.
No nutrition information available for this recipe.
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