Kitchen Sink Brownies

Enjoy these nutty chocolate brownies – a perfect baked dessert. MORE+ LESS-

By Betty Crocker Kitchens

April 5, 2016

1 1/2

cups Gold Medal™ all-purpose flour

cup unsweetened baking cocoa

1/2

teaspoon baking powder

1/4

teaspoon baking soda

1/4

teaspoon salt

1 1/2

cups butter, melted

1 1/2

cups granulated sugar

1 1/2

cups packed brown sugar

eggs

1/4

cup brewed espresso or French roast coffee

teaspoons vanilla

cup chopped Oreo™ chocolate creme sandwich cookies (10 cookies)

bars (1.45 oz each) milk chocolate candy with almonds, unwrapped, chopped

1/2

cup dark chocolate chips

1/2

cup white vanilla baking chips

cup pecan pieces, toasted

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1

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.
2

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.
3

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.