Super Chewy Kitchen Sink Brownies

September 26, 2020 Tracy Lauth Desserts 0

Photo by Dapiki Moto

By Tracy Lauth

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Want Super Chewy Brownies Everytime! Then here is the recipe for you. I call these Kitchen Sink Brownies because I start with a box mix, then add all kinds of fun ingredients and substitutions – some you may never have tried. For guaranteed chewy brownies every time, I add mini marshmallows.  They disappear while baking.  You will wonder why you have not been doing this your whole life.

I purchase and keep on hand the large box of Ghirardelli Triple Chocolate Brownie Mix.  It contains six packages of mix with chocolate chips already on the mix.

For any recipe where you are adding all liquids to a dry at one time, always start by adding your liquid to the bowl then the dry on top.  This prevents the dry

mix from sticking to the side of the bowl which makes

for a better product and less work. 

For this recipe I use a dark metal brownie pan. 

Following the instructions, I bake at 325 f for 55 minutes.

Equipment

            Mixing Bowl

            Liquid measuring cup

            Measuring Spoons

           9″ x 13″ Brownie Pan

            Pan Release

            Parchment Paper

            Rubber Spatula

            Cooling Rack

Ingredients

            2/3 c   Water

            2/3 c   Vegetable oil

            2          Eggs

            2          Packages Ghirardelli Triple Chocolate Brownie Mix

            1t         Espresso Powder

            1T        Vanilla Extract

            1c        Kraft Jet Puffed Mini Marshmallows

1/2 c   Rough Chopped Walnuts

Instructions

Set oven to 325.

Spray baking pan and line with parchment paper.

Spray parchment paper. Set aside.

Add the water and vegetable oil, eggs, and vanilla extract to your bowl and whisk.

Add Brownie mix, espresso powder, marshmallows, and nuts.

Stir until combined.

Pour into pan.

Spread mix evenly and bake.

Brownies are done when the look slightly dry around the edges and the batter in middle of the pan has risen even.

Cool on rack, chill, then carefully removing the parchment paper from the pan.

Cut and serve.

Notes and Substitutions

  1. I purchase and keep on hand the large box of Ghirardelli Triple Chocolate Brownie Mix. 
  2. Use an oven thermometer to make sure that your oven temperature is correct.
  3. It contains six packages of mix with chocolate chips already on the mix.
  4. If you do not have one, get a good quality brownie pan.  It makes a world of difference.
  5. Substitute strong coffee for water and omit espresso powder.
  6. Always whisk eggs before adding to your dry
  7. Substitute Baileys for water.
  8. These brownies are chewy, so chilling them before cutting makes a nicer brownie.