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Bars & Brownies

Kitchen Sink Brownies

Kitchen-Sink-Brownies-9

Prep Time: 20 Minutes

Cook Time: 35 minutes

Total Time: 55 Minutes

Yield: 15 servings

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Kitchen-Sink-Brownies-9

Ingredients

  • 1 C. + 2 Tbsp. cocoa powder
  • 6 Tbsp. Crisco® All-Vegetable Shortening
  • 12 Tbsp. unsalted butter, cut into bits
  • 1 1/2  C. granulated sugar
  • 4 lg. eggs
  • 1/2 tsp. Kosher salt
  • 2/3 C. all-purpose flour
  • 2 1/2 C. your choice of brownie add-ins (white chocolate chips, semi-sweet chocolate chips, butterscotch chips, caramel chips, pecans, pretzels, and/or toasted coconut and more)

Directions

  1. Center a rack in the oven and preheat the oven to 325° F. Generously butter a 9×13-inch glass baking pan.
  2. Put the shortening and butter in a microwave safe bowl. Microwave for 45 seconds, then remove and stir vigorously with a whisk until the ingredients are just melted- you don’t want them to get so hot that the butter separates. Microwave for another 30 seconds if needed to melt completely. Stir in the cocoa powder until smooth.
  3. With a whisk, stir in the sugar. Whisk in the eggs one by one and whisk vigorously to bring the batter together and give it a shine before gently stirring in the salt and flour; stir only until incorporated. Fold in all of your add-in. Scrape the batter into the pan and smooth the top with the rubber spatula.
  4. Bake the brownies for 30 to 35 minutes, or until the top is dull and a thin knife inserted into the center comes out clean. (The tip of the knife may be a touch streaky.) Transfer the pan to a rack and cool to room temperature.

Recipe by Brittany Molinder

Kitchen Sink Brownies

Kitchen-Sink-Brownies-9

Prep Time: 20 Minutes

Cook Time: 35 minutes

Total Time: 55 Minutes

Yield: 15 servings

Ingredients

  • 1 C. + 2 Tbsp. cocoa powder
  • 6 Tbsp. Crisco® All-Vegetable Shortening
  • 12 Tbsp. unsalted butter, cut into bits
  • 1 1/2  C. granulated sugar
  • 4 lg. eggs
  • 1/2 tsp. Kosher salt
  • 2/3 C. all-purpose flour
  • 2 1/2 C. your choice of brownie add-ins (white chocolate chips, semi-sweet chocolate chips, butterscotch chips, caramel chips, pecans, pretzels, and/or toasted coconut and more)

Directions

  1. Center a rack in the oven and preheat the oven to 325° F. Generously butter a 9×13-inch glass baking pan.
  2. Put the shortening and butter in a microwave safe bowl. Microwave for 45 seconds, then remove and stir vigorously with a whisk until the ingredients are just melted- you don’t want them to get so hot that the butter separates. Microwave for another 30 seconds if needed to melt completely. Stir in the cocoa powder until smooth.
  3. With a whisk, stir in the sugar. Whisk in the eggs one by one and whisk vigorously to bring the batter together and give it a shine before gently stirring in the salt and flour; stir only until incorporated. Fold in all of your add-in. Scrape the batter into the pan and smooth the top with the rubber spatula.
  4. Bake the brownies for 30 to 35 minutes, or until the top is dull and a thin knife inserted into the center comes out clean. (The tip of the knife may be a touch streaky.) Transfer the pan to a rack and cool to room temperature.

Recipe by Brittany Molinder

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