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Kitchen Sink Brownies

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Kitchen Sink Brownies
  • Prep 25 min
  • Total 4 hr 0 min
  • Servings 24
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Enjoy these nutty chocolate brownies – a perfect baked dessert.
Updated Apr 5, 2016

Ingredients

  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1 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
  • 4 eggs
  • 1/4 cup brewed espresso or French roast coffee
  • 2 teaspoons vanilla
  • 1 cup chopped Oreo chocolate creme sandwich cookies (10 cookies)
  • 4 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
  • 1 cup pecan pieces, toasted
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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