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
Ingredients
Instructions
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!