Kitchen Sink Blondies – A chewy brown sugar blondie base packed with rich dark chocolate, coconut shreds, chopped walnuts, and vanilla granola. Totally delicious, and totally customizable!
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I’ve heard these blondies called a ton of different things: Kitchen Sink Blondies, Everything But the Kitchen Sink Blondies (which is the same, just… longer), Chameleon Blondies (don’t know why, but I like it), Monster Blondies (don’t know why… and I don’t like it). But whatever they’re called, they’re freakin’ delicious.
Kitchen sink blondies are the perfect dessert to use up those random last little bits of stuff in your pantry. We all have them, why try to hide it? I’m so guilty of leaving like, two walnuts in a bag and throwing it back in the pantry. Why? No idea. But with these blondies, you can throw in those two walnuts, the 1/4 cup of chocolate chips, the stale half-bag of graham crackers, and the granola crumbs and they’ll still taste AWESOME.
You guys know I’m aaaaall about salty-sweet recipes, and this recipe is no exception. Like I said, you can use any type of mix-ins you want, but this recipe really has a good thing going. The sweetness of the chocolate chips, the crunch of the walnuts, the chewiness of the coconut, and the occasional crisp of the granola? It’s honestly perfect.
Here’s What I Used:
- 8 Tbsp. vegan butter, melted
- 1 cup brown sugar
- 1 Tbsp. flaxseed meal + 3 Tbsp. water
- ¾ Tbsp. vanilla extract
- ¼ tsp. salt
- heaping ¼ tsp. baking powder
- 1 heaping cup all-purpose flour
- ½ cup dark chocolate chips
- ½ cup granola
- ½ cup chopped walnuts
- ½ cup shredded coconut
- Preheat oven to 350ºF.
- Mix together the flax and water and let sit until slightly thickened, about 5-7 minutes.
- Cream together the butter and sugar until smooth. Add the vanilla and flax.
- Sift together the dry ingredients (flour, salt, and baking powder), then fold into the wet mixture.
- Fold in the mix-ins.
- Pour into a parchment-lined 8"x8" pan and spread evenly. Sprinkle with a handful of chocolate chips and a big pinch of salt.
- Bake 35-45 minutes until golden brown. I like to underbake them a little bit so they have the brownie/underdone cookie texture. Yummm.
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