Wheres The Kitchen Sink Brownies Food

KITCHEN SINK BROWNIES

KITCHEN SINK BROWNIES image

These brownies got their namesake because I often find myself enjoying them alone while standing over the kitchen sink. The flavor is enhanced when your husband is in the other room watching TV, believing you are actually washing dishes, not engaging in the pleasurable but secretive act of "closet eating." Baked in an 8x8...

Provided by CHRISTINE REARDON

Time 35m

Number Of Ingredients 10

Ingredients

1 c sugar
1/2 c butter, softened
1 tsp vanilla
2 eggs
2/3 c flour
1/2 c cocoa powder
3/4 c chopped walnuts
1/2 tsp baking powder
1/2 tsp salt
1 can(s) duncan hines milk chocolate frosting

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.)

KITCHEN SINK BROWNIES

Kitchen Sink Brownies image

Enjoy these nutty chocolate brownies - a perfect baked dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 4h

Yield 24

Number Of Ingredients 16

Ingredients

1 1/2 cups Gold Medal™ all-purpose flour
1 cup unsweetened baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups butter, melted
1 1/2 cups granulated sugar
1 1/2 cups packed brown sugar
4 eggs
1/4 cup brewed espresso or French roast coffee
2 teaspoons vanilla
1 cup chopped Oreo chocolate creme sandwich cookies (10 cookies)
4 bars (1.45 oz each) milk chocolate candy with almonds, unwrapped, chopped
1/2 cup dark chocolate chips
1/2 cup white vanilla baking chips
1 cup pecan pieces, toasted

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.

Nutrition Facts : Fat 3 1/2, ServingSize 1 Serving

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