Apr 1 11
by cara
at 9:30 AM
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Kitchen Sink Crunchers

I haven’t posted about our 2nd Annual Minute to Win It Party yet because I decided it would probably be a good idea to get permission for posting photos of my friends doing silly games.  My post about last year’s party has been really popular in the search engines (totally wasn’t expecting that!) and one of the most read posts on my blog, so I wanted to make sure my friends were cool with me using photos of them holding noodles in their mouth, tennis racquets between their knees, and wearing silly hats!  I hope to have a post on that sometime soon.

In the meantime, here’s a recipe for the brownies I made for the party.  I’ve been flipping past this recipe for over a year every time I looked in my recipe binder for a dessert.  Not sure why.  I LOVED these brownies!!  Similar to kitchen sink cookies, these brownies are chock full of all kinds of good stuff like cinnamon, chocolate chips, pecans, toffee bits, and coconut.  They freeze well too!  I know this photo isn’t the greatest….I snapped these as an afterthought when the party was well underway!  

Kitchen Sink Crunchers

from Family Circle, September 2009

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed dark-brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 cup toffee pieces (such as Heath Bits o’ Brickle)
  • 3/4 cup sweetened flake coconut
  • 3/4 cup chopped pecans
  • 1 cup semisweet chocolate chips

Heat oven to 350 degrees F.  Line 13x9x2 inch baking pan with nonstick foil.  Whisk together flour, cocoa powder, baking powder, salt and cinnamon; set aside.

Melt butter and sugar in a saucepan.  Cool slightly.  Whisk in egg and vanilla extract, then whisk in flour mixture.  Stir in toffee bits, 1/2 cup EACH flake coconut and pecans and all of the chocolate chips.  Spread into prepared pan.

Press remaining coconut and nuts into batter.

Bake at 350 degrees F for 25-30 minutes or until set in center.  Let cool in pan on wire rack for 15 minutes.  Grab foil and lift bar from pan to rack; let cool completely.  Cut into 24 bars.

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