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:
- 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!
- 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!
- 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!
- 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.