Kitchen Sink Brownies

Name: Kitchen Sink Brownies
Prep time: 25 min
Total time: 4 h
Yield: 24
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

4 Ratings

3 Reviews

0 Questions

Prep 25 min
Total 4 hr 0 min
Servings 24

Enjoy these nutty chocolate brownies – a perfect baked dessert.

By Betty Crocker Kitchens

Updated April 5, 2016

Make With

Gold Medal Flour

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

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.