Kitchen Sink Brownies Recipes

KITCHEN SINK BROWNIES

Steps:

• 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.

KITCHEN SINK BROWNIES

Steps:

• 1. Heat oven to 350 degrees. Mix sugar, butter, vanilla and eggs in a bowl. Stir in remaining ingredients. Spread in greased glass dish, 8x8x2 inches.
• 2. Bake until toothpick inserted in center comes out clean, 25-30 minutes; cool. Frost. (You will have frosting leftover which will necessitate baking another batch of brownies to avoid wasting the frosting.)

BEST BLONDIES RECIPE

Steps:

• Adjust oven rack to middle position; heat oven to 350° F. Grease with cooking spray or line a 13 by 9-inch baking pan with parchment paper.
• Whisk flour, baking powder, and salt together in medium bowl; set aside.
• Melt the butter over medium heat and allow to cool slightly. Whisk melted butter and sugar together in medium bowl until combined.
• Add eggs and vanilla and mix well.
• Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in the assortment of mix-ins and turn batter into prepared pan, smoothing top with rubber spatula.
• Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 12 large or 16 small(ish) bars and serve.

KITCHEN SINK BROWNIES

Steps:

• Preheat oven to 325°. Coat a 9″x 13″ baking pan with cooking spray. Line pan with foil, letting ends hang over the short sides of the pan. Coat foil with cooking spray. Whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside. Using an electric mixer, beat butter, sugar, and brown sugar until smooth. Add eggs, Kahlua, and vanilla. Beat just until blended. Gradually add flour mixture, beating until blended. Stir in Oreos, chopped candy bar, chocolate chips, white chocolate chips, and pecans. Spread batter evenly in prepared pan. Bake 55-58 minutes. Cool in pan on wire rack. Cover and chill for at least 2 hours before removing from pan and cutting into bars.

WHERE'S THE KITCHEN SINK BROWNIES

Steps:

• In a small saucepan melt the caramels and the 1/2 C evaporated milk over med-low heat until creamy Combine the 1/3 C evaporated milk, melted margarine and the box of German Chocolate Cake Mix. Mix until it is combined and the mixture has thickened. Spread ½ of the mixture on a greased 9 X 13 pan. Flatten it out with a big spatula. Cook this for 10 minutes at 350. Spread the other half between 2 sheets of parchment or wax paper and roll out until it is the general shape of the 9 X 13 pan. Take the top layer off and allow the mixture to breath. When the mixture comes out of the oven, sprinkle with the chips, nuts and marshmallows and pour the now melted caramel mixture over top. Let this sit in the refrigerator until it is cool. About 1 hour. Take out of the refrigerator and put the other half on, pushing down the corners and sides Bake at 350 for another 22 minutes. Refrigerate to allow the brownies to set up. Overnight is best, but 3-4 hours should do it. When you go to cut the brownies you should try and lift up the corners as much as possible (I use a spoon so I don't scratch the pan) and then flip the pan over and bang on the bottom to release it. These should be eaten cold due to the caramel. They won't last long once there out. You can use any cake mix and combination of chips that you like. I have tried yellow and white cake mixes with almonds and white chocolate chips and they taste great also. Enjoy.