Recipe and photography by Erin Kyles*
This October we're celebrating Halloween with some good'ol spooky brownie packed full of delicious Halloween treats like M&Ms, Oreos, and Candy Eyes. A.K.A Kitchen Sink Brownies. So if you're looking for a fun, easy and tasty recipe to make this festive season, read on to uncover our Kitchen Sink Brownies!
Equipment
- Baker's Secret Advanced Square Pan 9" (OR any Baker's Secret Square Pan size 8")
- 2-1 Scraper & Spatula 10"
- Brush and Spatula Set
- 4pcs Measuring Cups with Scraper
- Mixing Bowls
- Carbon Steel Rolling Pin
- Whisk (Silicone or Stainless Steel)
- Set of 3 Cooling Rack
Ingredients:
- 170 g unsalted butter (¾ c.)
- 270 g semi-sweet chocolate chips (1 ½ c. + 1 tbsp.)
- 40 g dutch process cocoa (¼ c. + 2 tbsp.)
- 3 eggs
- 300 g granulated sugar (1 ½ c.)
- 120 g all-purpose flour (1 c.)
- ¾ tsp. salt
- 1 c. your favorite toppings! (I used Oreos, pretzels, M&M’s, and Candy Eyes)
Instructions:
1. Preheat the oven to 350°F / 175°C. Grease and line a 9" square pan with butter and parchment paper.
2. In a medium saucepan set over medium heat, melt together the butter and chocolate. Turn off the heat, then immediately whisk in the cocoa powder.
3. In a medium-sized mixing bowl, use a hand mixer or stand mixer fitted with the whisk attachment to beat together the eggs and sugar for 4 minutes.
4. Slowly whisk the melted chocolate mixture into the egg mixture.
5. Add in the flour and salt. Whisk together just until no flour streaks remain.
6. Pour the brownie batter into the prepared pan. Top with Oreos, pretzels, M&M’s, and candy eyes. Bake for approximately 30 minutes, or until the brownies are set on the outsides and only slightly jiggle in the middle.
7. Wait for the brownies to fully cool before cutting. Serve, and enjoy!
