EVERYTHING BUT THE KITCHEN SINK BROWNIES

Everything BUT The Kitchen Sink Brownies image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Cookies

Number Of Ingredients 17

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1 1/2 cup(s) all purpose flour
1 cup(s) hershey's special dark cocoa powder
1/2 teaspoon(s) baking powder
1/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
2 1/2 stick(s) butter, melted
1 3/4 cup(s) sugar
1 3/4 cup(s) light brown sugar, firmly packed
4 x large eggs
1 tablespoon(s) instant coffee powder
1 tablespoon(s) pure vanilla extract
10 - golden double stuf oreos (filling included)
4 large hershey's chocolate bar with almonds, chopped
1/2 cup(s) dark chocolate chips
1/2 cup(s) white chocolate chips
1/2 cup(s) peanut butter chips
1 cup(s) pecans or walnuts, toasted

Steps:

Preheat oven to 325 degrees F.
Line a 13" x 10" pan with with silpat liner & spray with cooking spray.
Combine first 5 ingredients in a small bowl.
In stand mixer with paddle, beat butter & sugars at medium speed until smooth; add eggs, coffee powder & extract, beating just until blended. Add flour mixture; beat at medium speed until blended. Stir in sandwich cookie chunks & remaining 5 ingredients.
Spoon batter into prepared pan, spreading evenly. Bake for 55 - 58 minutes. Cool completely in pan on a wire rack. Cover & chill at least 2 hours.
Carefully invert brownies from pan. Take off silpat liner. Invert brownies again onto a cutting board. Cut brownies into squares.