Shelly's Recipe

KITCHEN SINK BROWNIES

Category: Brownies/Blondies

1 1/2 cups flour
1 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 cups butter, melted
1 1/2 cups sugar
1 1/2 cups firmly packed light brown sugar
4 large eggs
1/4 cup brewed espresso or French roast coffee
2 tsp vanilla extract
1 cup chopped cream-filled chocolate sandwich cookies (10 cookies)
4 (1.45-oz.) milk chocolate candy bars with almonds, chopped
1/2 cup dark chocolate morsels
1/2 cup white chocolate morsels
1 cup pecan pieces, toasted

Coat a 13x9 pan with cooking spray. Line pan with aluminum foil, allowing ends to hang over 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 until smooth; add eggs, coffee, and vanilla, beating just until 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 at 325 for 55 to 58 minutes. Cool completely in pan on a wire rack. Cover and chill at least 2 hours.

Carefully invert brownies from pan using overlapping foil as handles; remove foil. Invert brownies again onto a cutting board. Cut brownies into squares.