Kitchen Sink Brownies

Health score
1%
Kitchen Sink Brownies
240 min.
24
380kcal

Suggestions


Indulge your sweet tooth with our Kitchen Sink Brownies, a decadent dessert that promises to satisfy even the most discerning chocolate lovers. These brownies are not just any ordinary treat; they are a delightful medley of flavors and textures, combining rich chocolate, crunchy nuts, and the irresistible taste of cookie pieces. Perfect for gatherings or a cozy night in, this recipe serves 24, making it ideal for sharing with friends and family.

What sets these brownies apart is their unique blend of ingredients. The addition of chopped chocolate creme sandwich cookies adds a delightful crunch, while the toasted pecans provide a nutty richness that complements the chocolate perfectly. With a hint of brewed espresso, each bite is elevated, offering a depth of flavor that will leave you craving more. The combination of milk chocolate candy with almonds and dark chocolate chips creates a symphony of sweetness that is simply irresistible.

Not only are these brownies a feast for the taste buds, but they are also a visual delight, with their glossy top and fudgy interior. Whether you enjoy them warm with a scoop of ice cream or chilled straight from the fridge, these Kitchen Sink Brownies are sure to become a favorite in your dessert repertoire. So gather your ingredients, preheat your oven, and get ready to create a dessert that will impress everyone at the table!

Ingredients

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

Equipment

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

Directions

  1. Heat oven to 325F. 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.

Nutrition Facts

Calories380kcal
Protein4.03%
Fat48.35%
Carbs47.62%

Properties

Glycemic Index
14.15
Glycemic Load
14.69
Inflammation Score
-4
Nutrition Score
6.8926087235627%

Flavonoids

Cyanidin
0.49mg
Delphinidin
0.33mg
Catechin
2.65mg
Epigallocatechin
0.26mg
Epicatechin
7.08mg
Epigallocatechin 3-gallate
0.1mg
Quercetin
0.36mg

Nutrients percent of daily need

Calories:380kcal
19%
Fat:20.88g
32.12%
Saturated Fat:10.94g
68.4%
Carbohydrates:46.26g
15.42%
Net Carbohydrates:43.58g
15.85%
Sugar:34.22g
38.02%
Cholesterol:57.82mg
19.27%
Sodium:182.42mg
7.93%
Alcohol:1.61g
100%
Alcohol %:2.3%
100%
Caffeine:14.08mg
4.69%
Protein:3.91g
7.83%
Manganese:0.5mg
25.11%
Copper:0.29mg
14.3%
Iron:2.27mg
12.61%
Fiber:2.69g
10.74%
Magnesium:40.38mg
10.09%
Selenium:6.7µg
9.57%
Phosphorus:88.97mg
8.9%
Vitamin B2:0.14mg
8.18%
Vitamin A:397.2IU
7.94%
Vitamin B1:0.12mg
7.79%
Folate:25.56µg
6.39%
Zinc:0.91mg
6.05%
Potassium:180.85mg
5.17%
Vitamin E:0.72mg
4.8%
Calcium:47.87mg
4.79%
Vitamin B3:0.9mg
4.51%
Vitamin K:3.84µg
3.65%
Vitamin B5:0.29mg
2.9%
Vitamin B6:0.05mg
2.32%
Vitamin B12:0.1µg
1.66%