2, Jun 2011
Kitchen Sink Brownies

These are sweeter than the cookies, since I just went with what was in the house (leftovers from the cookies and other projects), but it’s hard to go wrong with this kind of recipe. Though it turns out this was too many marshmallows; they kind of screwed up the structure of the brownies, and the ones at the top bubbled and then popped, leaving a sort of igneous-rock texture. They also didn’t contribute that much to the deliciousness, having sort of melted into goo. Next time I’ll drop the marshmallows and add in some nuts, espresso beans, dark chocolate, potato chips, or whatever.


4 oz unsweetened chocolate
1 ½ sticks butter
2 c sugar
3 eggs
1 tsp vanilla
½ c all-purpose flour
½ c white whole wheat flour
¼ c butterscotch chips
½ c mini marshmallows
¼ c whoppers, coarsely chopped
¼ c mini pretzels, coarsely chopped
1 tsp kosher salt


In a glass bowl, melt the chocolate and butter in a microwave on high for two minutes. Stir until the chocolate completely melts. Add the sugar and stir until combined, then the eggs, then the vanilla. Gradually add the flour while stirring. Fold in the other ingredients. Transfer to a buttered and floured 9×13″ baking dish and bake at 350 until a toothpick inserted in the center comes out mostly clean (around 25 min, but better to underbake than overbake). Let cool, then cut and enjoy.