Bradley and I made these for Chris, so I threw in a bunch of extra sweets that he enjoys and would compliment a rich, chocolate brownie. The brownie itself was extremely moist and very chocolatey, so it would easily pass on its own. But who could deny the opportunity to throw in so many other delicious sweets? Modify the extras to meet your liking...nuts, white chocolate chips, coconut. Regardless these will be stinkin' good!
- 1 1/2 cups flour
- 1 cup unsweetened baking cocoa
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 cups butter, melted
- 1 1/2 cups granulated sugar
- 1 1/2 cups packed brown sugar
- 4 eggs
- 1/4 cup brewed coffee
- 2 tsp. vanilla
- 1 cup chocolate chip cookies, chopped
- 3/4 cup peanut butter cups, chopped
- 1/2 cup milk chocolate chips
Heat oven to 325 degrees F. Rub a 13x9- inch pan with butter. Set aside.
In small bowl, mix flour, cocoa, baking powder, baking soda and salt; set aside.
In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth. Add eggs, coffee and vanilla; beat just until blended. On low speed, beat in flour mixture until blended. Stir in remaining ingredients. Spread batter evenly in pan.
Bake 55 to 58 minutes or until toothpick inserted 2 inches from edge of pan comes out almost clean.
Cool completely in pan on cooling rack, at least 2 hours. Cut into 6 rows by 4 rows. Store in an airtight container.
Source: Adapted from Betty Crocker