My friend Mike Johnson just released his first book, Even Better Brownies!! It is packed with 50 incredible bar recipes that are total showstoppers. As I flipped through its pages, I knew the first recipe I wanted to try was for kitchen sink brownies!
They’re made with a fudgy, decadent brownie base and are topped with our favorite salty and sweet snacks. I’m talking potato chips, oreo, pretzels, and M&M’s! I don’t think it gets much better than that.
Even Better Brownies
I am so proud of Mike for creating such a beautiful page-turner. Even Better Brownies is packed with recipes that are sure to please both beginner and skilled bakers alike.
With recipes ranging from classic fudgy brownies to espresso carmelitas, this book has something for everyone. I can’t wait to bake my way through it and I highly recommend getting your hands on a copy.
Picking the Toppings for These Kitchen Sink Brownies
These brownies can be topped with any of your favorite snacks. Just make sure you don’t add more than 1 cup (240g) of chopped toppings!
This recipe uses chopped potato chips, pretzels, Oreo’s and M&M’s, but you can get creative and use whatever toppings you like best.
Peanut butter cups, honey-roasted peanuts, or even butterscotch chips would all taste great!
Doubling This Recipe
If you want to double this recipe, go for it! Simply double the ingredients and make as instructed.
I recommend baking a double batch in a 9 inch x 13 inch pan to help them bake through properly. Bake the brownies at 350 F for 30-34 minutes. They will be slightly thicker but just as delicious!
Tips for Making The Best Kitchen Sink Brownies
- Be sure to properly measure your flour (spoon into the cup measure then level) or use a kitchen scale to measure your dry ingredients.
- Be sure your ingredients are at room temperature. It helps them mix together better.
- Bake these brownies in a metal pan, not a glass pan! Glass gets hotter than metal pans. If you have to bake these in a glass pan, bake them at 325 F.
- Chill your brownies before cutting into them! It will make them much easier to cut.
- Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and drip a sharp knife into it. Dry the knife fully, then make a slice. Repeat with each cut and wipe the blade clean after each cut.
- If you want to make this recipe in a 9 x 13 inch pan, double the recipe and bake at 350 F for 30-34 minutes.
Making These Kitchen Sink Brownies In Advance
These kitchen sink brownies keep at room temperature for up to 3 days. Store them in an airtight container to keep them fresh.
You can also freeze them for up to two months! Freeze them uncut on a sheet pan until they’re firm to the touch, then wrap them in a layer of plastic wrap and then foil. Wait to add the toppings until thawing the brownies for best results.
When you’re ready to eat the brownies place them in the fridge overnight, then unwrap and enjoy the following day.
Let Me Know What You Think!
If you try Mike’s recipe for kitchen sink brownies we’d love to hear what think of it! Please leave a rating and let us know your thoughts by sharing a comment.
Other Recipes You Might Like:
- 1/2 cup (115 g) unsalted butter
- 1 cup (175 g) semisweet chocolate chips, divided
- 3/4 cup (150 g) granulated sugar
- 1 1/2 tsp (8 ml) vanilla extract
- 1 tsp espresso powder
- 2 large eggs, room temperature
- 1/4 cup (30 g) all-purpose flour
- 1/4 cup (20 g) unsweetened natural or Dutch-process cocoa powder
- 1 tsp baking powder
Kitchen Sink Toppings
- 4 oz (115 g) 70% cacao dark chocolate, chopped
- 3 tbsp (43 g) unsalted butter
- 1/4 cup (20 g) pretzels, chopped
- 1/4 cup (9 g) potato chips, chopped
- 1/4 cup (25 g) chopped Oreos®
- 1/4 cup (85 g) M&M's®
Brownie Base (from Mike Johnson's book Even Better Brownies)
- Preheat the oven to 350 F /180 C. Line an 8 x 8-inch pan with parchment paper then grease with butter or nonstick cooking spray and set aside.
- Heat the butter and 3/4 cup (130g) chocolate chips in a heatproof bowl in the microwave in 30 second intervals. Stir between intervals and repeat until melted and smooth. Stir in the sugar, vanilla, and espresso powder.
- Beat the eggs into the chocolate mix one at a time. Add the flour, cocoa powder and baking powder. Stir until just combined. Stir in the remaining 1/4 cup (45 grams) of chocolate chips.
- Evenly spread the mixture into the prepared pan. Bake for 28-30 minutes or until the brownies are just set.
Topping (from Mike Johnson's book Even Better Brownies)
- Place the the chopped chocolate and butter in a small microwave-safe bowl. Heat in 15 second intervals, stirring between each interval until melted and smooth.
- Pour the mixture over the top of the warm brownies and then sprinkle with chopped pretzels, potato chips, Oreos® and M&M's® on top.
- Let the brownies cool completely before slicing.
- Cover and store leftover brownies in an airtight container at room temperature for 3-4 days.
These brownies can be topped with any of your favorite snacks - just make sure you don't add more than 1 cup (240g) of chopped toppings! Peanut butter cups, honey-roasted peanuts, yogurt-covered pretzels or toasted coconut would also taste great!
Amount Per Serving Calories 86Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 33mgSodium 72mgCarbohydrates 7gFiber 1gSugar 3gProtein 2g