Kitchen Sink Brownies

Ingredients

• 1.5 cups flour all-purpose
• 1 cup cocoa powder unsweetened
• 0.5 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.3 teaspoon salt 
• 1.5 cups butter melted
• 1.5 cups granulated sugar 
• 1.5 cups brown sugar packed
• 4  eggs 
• 0.3 cup roast chickens french brewed
• 2 teaspoons vanilla 
• 1 cup crème-filled chocolate sandwich cookies chopped (10 cookies)
• 5.8 oz chocolate with almonds, unwrapped, chopped
• 0.5 cup chocolate chips dark
• 0.5 cup peppermint candies white
• 1 cup pecans toasted

Equipment

• bowl
• frying pan
• oven
• wire rack
• hand mixer
• toothpicks
• aluminum foil

Directions

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.
3. Add eggs, coffee and vanilla; beat just until blended. On low speed, beat in flour mixture until blended. Stir in remaining ingredients.
4. Spread batter evenly in pan.
5. 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.
6. Cut into 6 rows by 4 rows.