Kitchen Sink Chocolate Chewy Brownies

by Marcia Lemberg
(Englewood, NJ)

If you really want to get creative with this easy chocolate brownie recipe, you can drizzle white chocolate over the top, use crushed pretzels instead of graham crackers for the crust or put the marshmallows on top for the last 5 minutes of baking.

After all, they're call "kitchen sink" for a reason!

Kitchen Sink Chocolate Chewy Brownies Recipe

  • 1 stick butter
  • 3/4 cup unsweetened cocoa powder
  • 3 eggs
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 tablespoon salt
  • 2 tablespoons vanilla
  • 1/2 cup flour
  • 1/2 pound dark chocolate, chopped
  • 1/2 pound white chocolate, chopped
  • 12 marshmallows, cut into quarters or 48 mini marshmallows
  • 1 cup nuts (optional)

  • 2 cups graham cracker crumbs
  • 1/2 stick butter, melted
  • 1/4 cup white sugar

Preheat oven to 325F degrees.

Prepare crust and press into a well greased 8x8-inch baking pan. It is best to line the pan with tin foil that hangs over the pan, then grease the foil.

Bake the crust for 10 minutes.

Beat the sugars and softened butter until well blended. Add the cocoa powder, vanilla and eggs. Mix gently until blended. Don't overmix. Add in the dry ingredients until just incorporated. By hand, mix in the marshmallows, nuts and chopped chocolate.

Pour into the slightly cooled down crust.

Bake for 25 minutes.

Let the brownies cool in the pan for at least an hour.

Take the brownies out of the pan using the foil to lift out.

Cut into 16 squares with a pizza cutter or a long knife.

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