As the name implies, you throw just about everything but the kitchen sink into these ultra-decadent brownies.
Oxmoor House JUNE 2007
Coat a 13" x 9" pan with cooking spray. Line pan with aluminum foil, allowing ends to hang over short sides of pan. Tuck overlapping ends under rim on short sides. Coat foil with cooking spray; set pan aside.
Combine first 5 ingredients in a small bowl.
Beat butter and sugars at medium speed with an electric mixer until smooth; add eggs, coffee, and vanilla, beating just until blended. Add flour mixture; beat at medium speed until blended. Stir in sandwich cookie crumbs and remaining 4 ingredients.
Spoon batter into prepared pan, spreading evenly.
Bake at 325° for 55 to 58 minutes. Cool completely in pan on a wire rack. Cover and chill at least 2 hours.
Carefully invert brownies from pan using overlapping foil as handles; remove foil. Invert brownies again onto a cutting board. Cut brownies into squares.
Note: We like this technique of lining a pan with foil before baking brownies. It sure makes cutting baked brownies neat and easy.
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