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"Kitchen
Sink" Brownies
Tips: While these don't require too much time or effort to
whip up, they look very appealing. Everyone loves brownies, and
these can be varied to suit your preferences. Great for a bake sale
or a party. If you use toffee bits in the topping, don't freeze
these, as the toffee bits may become sticky when thawed. To cut,
use a very sharp, large, serrated knife. Saw gently through the
topping before cutting the brownie underneath. You may lose a little
Topping when you cut the brownies, but that's OK.
Brownies:
- 4 squares (4 ozs.)
unsweetened chocolate, chopped
- 3/4 c. unsalted
butter, cut into pats
- 2 c. sugar
- 1 tsp. vanilla
- Pinch salt
- 4 eggs, graded
"large", beaten lightly to mix
- 1 c. flour
- 1 c. chopped,
unsalted, dry-roasted peanuts
Topping:
- 12-13 ozs. thin
milk chocolate bars, broken into individual sections (the bars
MUST be thin)
- A total of 3 cups
of any of the following, mixed well in a bowl--
- semisweet chocolate
chips
- white chocolate
chips
- peanut butter
chips
- butterscotch chips
- toffee bits
- sweetened shredded
coconut
- semisweet chocolate
chunks
- chocolate-covered
raisins
- medium-fine chopped
candy bars
- miniature candy-shell-coated
chocolate rounds (I use 1 c. each of three different items, because
I think it looks more interesting, but you can use what you have.)
Line a 13" by 9" by 2" pan with heavy-duty aluminum foil (or use
two sheets or regular aluminum foil). With solid vegetable shortening,
lightly grease the bottom only. Adjust rack to center of oven.
Preheat oven to 350'F.
In heavy-bottomed
2-1/2 to 3 quart pot, combine chopped unsweetened chocolate and
butter. Over VERY LOW heat, melt, stirring almost constantly until
nearly smooth. Remove from heat; stir until completely smooth.
Add sugar, vanilla,
and salt, and stir until well-blended (mixture will resemble wet
sand). Add eggs; by hand, beat in just until well-mixed. Stir
in flour. When flour is almost incorporated, add chopped peanuts
and fold in only until evenly distributed.
Turn into prepared
pan and spread level, making sure batter isn't lower at edges
or in corners. Bake in preheated oven 19-23 minutes, or until
toothpick inserted in center emerges with just a few moist crumbs
clinging to it. Do not overbake. While brownies bake, assemble
ingredients for Topping.
Remove baked brownies
to cooling rack. Immediately scatter broken sections of thin milk
chocolate bars on top of brownies as evenly as possible. Cover
brownie pan with cookie sheet to retain heat; let stand 3-5 minutes.
Remove cookie sheet. With back of large spoon, spread melted milk
chocolate evenly over top of brownies.
Sprinkle on the
Topping ingredients you've chosen, again making as even a layer
as possible. With back of a clean spoon, press Topping lightly
into melted milk chocolate. Cool completely before cutting. Store
airtight at room temperature for up to 2 days.
32 brownies
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