After eight months eating my way through a pandemic, my baking cupboard is a little disordered with a little bit of this and a little bit of that leftover from previous recipes. In a quest to leave no sweet behind, I made these Kitchen Sink Brownies.
So the most important thing to remember about these brownies is that you don’t have to be married to the ingredients listed in the recipe. If you don’t have walnuts, use pecans or peanuts. If you’re 1/2 cup short on semi-sweet chocolate chips, top it up with milk chocolate chips or sub in some white chocolate. This recipe offers no judgement.
I even played with this right down to the flour. I listed all-purpose flour in the recipe below, because that’s what most people have on hand. I however, had 1/2 cup of cake & pastry flour leftover that I used in conjunction with my all-purpose flour. Waste not, want not, right?
I recommend in the recipe to prepare your pan with tin foil. This makes it so much easier to lift the brownies out of the pan once they’ve cooled. With that being said, I didn’t use tin foil this time because as with everything else, I ran out. So I lightly sprayed my baking pan with cooking spray and baked.. It resulted in a few broken pieces when I cut them, but they were quickly devoured.
If for some reason you don’t have a bunch of odds and ends left for these Kitchen Sink Brownies, you can work towards it by making these Nutella Brownies or these S’more’s Bars. I’m here to help my friends.
Don’t forget to share these Kitchen Sink Brownies with friends. Yes I know it’s 2020 but sharing is caring more then ever. Simply package these up and leave them on friends and neighbours doorsteps to brighten their day.
Kitchen Sink Brownies
Preheat oven to 350F.
Line a 13X9X2 baking pan with tin foil and lightly spray with cooking spray.
Whisk together flour, cocoa, baking powder and salt in a medium bowl.
Melt butter and sugar in a large saucepan and let cool slightly.
Whisk in egg and vanilla, and then flour mixture.
Fold in skor bits, 1/2 cup of coconut, 1/2 cup of walnuts, and chocolate chips
Spread into prepared pan.
Sprinkle remaining coconut and walnuts on top.
Bake in oven 25 to 30 minutes until set in centre. Let cool, and then remove by lifting out by tinfoil. Cut into squares and serve.