6 August, 2014
Kitchen Everything But the Kitchen Sink Brownies
Posted in : Cookies on by : Jeri Epp
Ingredients
- 1 1/2 cup Flour
- 1 cup unsweetened cocoa
- 1/2 tsp Baking Powder
- 1/4 tsp baking soda
- 1/4 tsp Salt
- 1 1/2 cup Butter melted
- 1 1/2 cup sugar
- 1 1/2 cup light brown sugar firmily packed
- 1/4` cup espresso or French Roast Coffee
- 2 tsp vanilla
- 1 cup chopped cream filled chocolate sandwich cookies 10 cookies
- 4 chopped milk chocolate candy bars with almonds I used Hershey's
- 1/2 cup dark chocolate morsel I used Ghiradelli
- 1/2 cup white chocolate morsels
- 1 cup pecans pieces, toasted
Servings: squares
Instructions
- Preheat oven to 325 degrees Coat a 9x13 pan with cooking spray. Line pan with aluminum foil allowing ends to hag over the short sides of pan. Tuck overlapping ends under rim on short sides. Coat foil with cooking spray' set pan aside
- Combine first 5 ingredients in a small bowl.
- Beat butter and sugars at medium speed with an electric mixer til smooth; add eggs, coffee and vanilla beating until just blended. Add flour mixture; beat at medium speed until blended. Stir in sandwich cookie crumbs and remaining 4 ingredients.
- Spoon batter into prepared pan, spreading evenly.
- Bake 325 degrees for 55 to 58 minutes. Cool completely in pan on a wire rack. Cover and chill for at least 2 hours.
- Carefully invert brownies from pan using overlapping foil and handles; remove foil, invert brownies again onto a cutting board. Cut brownies into squares
Powered byWP Ultimate Recipe