1 1/2 cups all-purpose flour
1 cup unsweetened baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2cups butter, melted
1 1/2 cups granulated sugar
1 1/2 cups packed brown sugar
1/4 cup brewed espresso or French roast coffee
2 teaspoons vanilla
1 cup chopped creme-filled chocolate sandwich cookies (10 cookies)
4 bars (1.45 oz each) milk chocolate candy with almonds, unwrapped, chopped
1/2 cup dark chocolate chips
1/2 cup white vanilla baking chips
1 cup pecan pieces, toasted
1. Heat oven to 325°F. Spray 13x9- inch pan with cooking spray. Line pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
2. In small bowl, mix flour, cocoa, baking powder, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth. Add eggs, coffee and vanilla; beat just until blended. On low speed, beat in flour mixture until blended. Stir in remaining ingredients. Spread batter evenly in pan.
3. Bake 55 to 58 minutes or until toothpick inserted 2 inches from edge of pan comes out almost clean. Cool completely in pan on cooling rack. Cover; refrigerate at least 2 hours. Use foil to lift out of pan. Cut into 6 rows by 4 rows.
Recipe shared from http://www.bettycrocker.com/recipes/kitchen-sink-brownies/be666378-78cb-46a8-9570-aa760ce839a3