Today’s recipe is something I found while lurking on a food bulletin board. The recipe was requested by someone who couldn’t find it in a book, and of course someone with the book was nice enough to post it. The ladies on the bb gave these a thumbs up.
I made half batch and may have undercooked mine a little. I’m not quite sure, but I thought the brownies were too rich…….or maybe it’s just the 3 sticks of butter. You’ll have to decide for yourselves. That is, if you dare.
Aside from halving the recipe, I made these as directed, but left the milk chocolate out of the batter then sprinkled it on the hot brownies as soon as they came out of the oven. When the milk chocolate softened, I swirled it around.
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3 sticks (12 oz) unsalted butter, melted
- 1 1/2 cups granulated sugar
- 1 1/2 cups firmly packed light brown sugar
- 4 large eggs
- 1/4 cup brewed coffee
- 2 teaspoons vanilla
- 1 cup broken sandwich cookies
- 4 ounces chopped milk chocolate
- 1/2 cup each, dark chocolate and white chocolate morsels
- 1 cup pecan pieces
- Line a 9x13 inch metal pan with parchment of foil and spray foil with cooking spray.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
- Beat butter and sugars at medium speed with an electric mixer until smooth; add eggs, coffee and vanilla, beating until just blended. Add flour mixture, beat at medium speed until just blended. Stir in sandwich cookies and remaining add-ins.
- Spoon batter into prepared pan, spreading evenly.
- Bake at 325, for 55-58 minutes. Cool completely in pan on wire rack. Cover and chill at least 2 hours, but preferably overnight.
- Lift from pan and cut into brownies.