KITCHEN SINK BROWNIES

This is my version of a recipe from a 2007 Oxmoor House Publication, where by the way, I have gotten a lot of my best recipes or recipe ideas over the years.

1 1/2 cups all-purpose flour 

1 cup unsweetened cocoa

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups butter, melted
1 1/2 cups granulated sugar
1 1/2 cups firmly packed light brown sugar 
4  large eggs
1/4 cup brewed espresso or French Roast coffee
2 tsp vanilla extract
10 Oreo cookies, chopped (should have 1 cup) 
4 (1.45-oz each) Hershey With Almonds candy bars, chopped
1/2 cup dark chocolate chips
1/2 cup white chocolate chips
1 cup chopped toasted pecans

Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

In a small mixing bowl combine the flour, cocoa, baking powder, baking soda, and salt; set aside.

In another bowl beat the butter, granulated and brown sugars together until light and fluffy, at medium speed.  Add the eggs, coffee, and vanilla.  Beat at medium speed just until blended.

Stir in the cookies, Hershey bars, chips, and pecans.

Gently transfer batter to the prepared baking pan and bake at 325 degrees for 55 to 60 minutes.  Remove from oven and cool completely in the pan on a wire rack.  Cover the pan and refrigerate for 2 hours before cutting.

To serve, cut brownies into squares or bars.