In my opinion, brownies are baked good royalty. They're more satisfying than cookies, aren't as messy as cupcakes, and have the mood-improving power of chocolate and carbs. As an avid consumer of brownies, I always try to shake things up with new toppings or a hybrid recipe. This "everything but the kitchen sink" recipe breathes life into the plain brownie with some college student junk food staples.
Everything but the Kitchen Sink Brownies
- Prep Time:30 mins
- Cook Time:25 mins
- Total Time:55 mins
- 1 stick butter melted
- 1 tablespoon melted coconut oil
- 1 1/8 cup granulated white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup roughly crushed pretzels
- 1/2 cup popcorn
- 1/2 cup chopped Twix
- 1/4 cup crushed plain potato chips
- 1/4 cup crushed Oreo cookies
- 1/4 cup crushed Chips Ahoy cookies
Preheat your oven to 350°F and grease a cupcake pan with cooking spray or butter. Gather your ingredients.
Combine melted butter, coconut oil, and sugar in a large mixing bowl. Make sure to whisk very well for 1-2 minutes. Add eggs and vanilla extract, and beat until the mixture is a pale yellow color (about another minute).
Add flour, cocoa powder, and salt, gently stirring until the ingredients are just combined. Avoid over-beating so the brownies don't come out too cakey.
Gently fold in crushed pretzels, popcorn, chips, and Twix bar crumbles. If it looks like a mess, don't worry. You're doing things right.
Scoop batter into the cupcake pan so the molds are filled a little more than halfway. Then, sprinkle the tops with the Chips Ahoy and Oreo crumbs. I used Chips Ahoy on half and Oreo on the other, but you can combine them if you want.
Bake for 15-20 minutes. If you are testing the brownies with a toothpick, they should come out dirty for optimal fudge. Remove and allow them to cool to room temperature before you take them out of the molds. Enjoy!