Fudgy Everything But The Kitchen Sink Brownies

If we’re being honest, homemade brownies are one of those desserts that I continually go back to time and time again. There are so many desserts that rank high on my list, but the classics are the classics for a reason. And that reason is because they are timeless… amazing, perhaps. I took my own spin on my favorite classic crinkle top brownies and turned them into these glorious fudgy everything but the kitchen sink brownies.

They are super fudgy, filled with add-in’s like caramel and pretzels, and they’re a winner for all dessert lovers. You can customize these brownies any way you like by getting creative with the mix-ins! I mean obviously I recommend the ones outlined in the recipe card below. But, butterscotch, marshmallows, peanut butter cups or even Oreo pieces would be great options, too!

There are so many different textures of brownies, how do I know if this is my ideal brownie?

These brownies have a nice fudgy center, but are not dense. They have a light crinkle top, but aren’t crunchy. And they are decadent, chocolatey, and use both melted chocolate and cocoa powder to keep them as chocolatey as they come! If this sounds like your ideal brownies… these are absolutely for you.

What if i just want to make a normal brownie with no mix-ins?!

You can simply leave out the mix-ins in this recipe if you like! Without the added pretzels, caramel, and chocolate chunks, these brownies are super similar to this recipe of mine.

Tips to make these everything but the kitchen sink brownies absolutely perfect for you:

1. Caramel chips are pretty easy to find nowadays in most grocery stores. However, if you are having trouble finding them, you can absolutely sub them for something else like marshmallows, Oreo pieces or any other mix-ins you like! These are the caramel chips I used in this recipe, but here are others that would work well!
   • Sea Salt Caramel Chips
   • Butterscotch Baking Chips
2. When mixing your eggs, really try to get them fluffy, almost foamy on top. This is what will give you that signature crackly top that we love to see on brownies!
3. When mixing the dry ingredients into the wet, merely fold them in lightly. This will retain all of the air that we mixed into the eggs, which we want!
4. Feel free to use either dark chocolate or milk chocolate in the brownies! It’s all what you prefer. 🙂 I typically use a dark chocolate (~65%) in these brownies and I love how they turn out.

Everything But The Kitchen Sink Brownies

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Recipe by Lindsey Goldschmidt

Servings

1

pan

Prep time

15

minutes

Cooking time

24

minutes

Ingredients

• 1/2 Cup Unsalted Butter

• 1 Cup Chocolate (either dark or milk chocolate)

• 3 Eggs

• 1/2 Cup Cane Sugar

• 1 tsp Vanilla Extract

• 1 Tbsp All Purpose Flour

• 2 Tbsp Cocoa Powder

• Mix-Ins

• 1/4 Cup Mini Pretzels, chopped

• 1/3 Cup Caramel Chips

• 1/3 Cup Chocolate Chunks

• 1/4 Cup Walnuts, chopped

Directions

• Preheat oven to 350 degrees Fahrenheit & line an 8×8 baking pan with parchment paper.
• In a small pot over low heat, melt butter until it begins to bubble slightly, and then add your chocolate to the pot of hot butter.
• Remove the pot from the heat & lightly mix the chocolate into the melted butter the butter and chocolate are fully combined. Let the mixture cool to room temperature/
• In a separate bowl, beat 3 eggs, one at a time, gradually adding in cane sugar. Continue beating eggs & sugar until fluffy. (and I mean really fluffy, like not just a few bubbles… you’ll know when its fluffy – you’ll develop a sort of foamy, top – you need this in order to get a crackly top on your brownies!)
• Once your eggs & sugar mixture is fluffy, gradually add the cooled butter & chocolate mixture, and vanilla. Continue beating everything together.
• To your wet mixture, sift in flour & cocoa powder and then fold in delicately. It’s important to fold in slowly & carefully here so that you retain the fluffiness (air) that we mixed into the batter with the hand mixer.
• Once the dry ingredients are fully folded into the wet mixture, add all of your mix-ins (pretzels, caramel chips, chocolate chunks & walnuts) and fold those in.
• Finally, add the brownie batter to the parchment lined pan and bake for about 24 minutes.
• Remove from the oven, let the brownies cool & then slice into those fudgy brownies!