These vegan kitchen sink brownies are a fun and decadent treat that’s easy to make your own. They have a fudgy brownie layer topped with chocolate ganache, and are covered in pretzels, potato chips, pecans, marshmallows and chocolate chips. They’re sweet, salty, and completely delicious.
These brownies are one of our absolute favorites! They have so many different textures: fudgy, chewy, and crunchy. The salty toppings go perfectly with the sweet chocolate too. I love to bring them to a get together!
Need more fudgy brownies in your life? Try my vegan s’mores brownies, vegan Oreo peanut butter brownies, vegan cosmic brownies and my black bean mint chocolate brownies.
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Why You’ll Love This Recipe
- Texture: These kitchen sink brownies have so much texture! There’s the fudgy brownie and the crunchy chips and pretzels. And don’t forget about the chewy marshmallows!
- Sweet and salty: These brownies have a great balance between sweet and salty.
- Fun to make: This is a great recipe to get the kids involved in. They can help pick out the toppings and crush the chips and pretzels into pieces.
Ingredient Notes
- Vegan butter: My favorite brand to use is Country Crock Plant Butter.
- Vegan mini marshmallows: I buy Dandies brand mini marshmallows but seasonally Trader Joe’s will have them as well.
- Non-dairy chocolate chips: I typically use Trader Joe’s semi-sweet chocolate chips but you can use any brand you can find.
Please see the recipe card below for the full list of ingredients and amounts needed.
Variations
Kitchen sink brownies are fun to make because you can switch up the add-ins. I love this combination of sweet and salty toppings but feel free to try any of the following:
- Coconut shreds
- Peanut butter swirl
- Vegan caramel
- Peanuts
- Walnuts
- Rainbow candy chips
- Sprinkles
- Raisins or dried cranberries
- Popcorn
- Oreos: You can change up the flavor you use.
How To Make Vegan Kitchen Sink Brownies
Step 1: Mix the ground flax and the water together and set aside for about 5 minutes until it’s nice and thick.
Step 2: Preheat the oven to 350℉. Cut 2 pieces of parchment paper and lay them like a "t" in a 8" x 8" baking dish. You'll easily be able to lift the baked brownies out of the pan using the parchment paper.
Step 3: In a mixing bowl, whisk together the melted vegan butter, white sugar, unsweetened cocoa powder and the vanilla extract. Make sure there are no clumps. Stir in the flax/water mixture.
Step 4: Stir in the all purpose flour and the baking powder. I don’t add any salt because of the salty toppings. Mix until just combined but don't over mix.
Step 5: Fold in ½ cup non-dairy chocolate chips. Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until done. Take the baked brownies out of the oven and let them cool in the pan for at least 30 minutes.
Step 6: Meanwhile, make the chocolate ganache by microwaving 4 tablespoon vegan butter and ½ cup non-dairy chocolate chips in a small bowl for 30 seconds. Stir well and continue to microwave in increments of 15 seconds until fully melted, stirring each time.
Step 7: Pour the chocolate ganache on top of the cooled brownies as evenly as you can.
Step 8: Sprinkle the potato chip pieces, pretzel pieces, chopped Oreos, mini-marshmallows and the chopped toasted pecans on top of the brownies. Place in the fridge until completely cooled and set, at least 30 minutes.
Step 9: Cut into 12 pieces with a sharp knife. Or you can cut into 9 large brownies.
These brownies come out rich and chocolatey. If you’re looking for more vegan chocolate recipes, try my vegan chocolate bread and my vegan chocolate bundt cake.
Expert Tips
- Make sure you let the flax/water mixture sit until it thickens. It’ll take around 5 minutes.
- The type of pan you use can affect the baking time. Typically, if you use a glass pan it’ll take a few more minutes to bake than if you use a metal pan.
- When making the chocolate ganache, microwave the chocolate until just melted. You don’t want to overcook it or else the chocolate can seize up and get stiff.
- Make sure the brownies are completely cooled before cutting them. If not, they can fall apart a bit.
Recipe and Storage FAQs
I prefer storing these brownies in the fridge, rather than at room temperature, for best texture. Make sure they are in an airtight container and keep in the fridge for up to 5 days.
Kitchen sink brownies are brownies packed with a little bit of anything and everything. They have a regular brownie and then are topped with a mixture of sweet and salty toppings. You can use whatever you have on hand to make a unique brownie.
First, make sure the brownies are completely cooled. Then lift them out of the pan with the parchment paper. Use a sharp knife to carefully cut them. For a cleaner cut, heat the knife under hot water (wipe dry) before cutting. You can also wipe the knife clean between cuts.
More Vegan Dessert Recipes
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Recipe
Vegan Kitchen Sink Brownies
Equipment
- Mixing bowl
- 8" x 8" baking pan
Ingredients
Brownies
- ¼ cup ground flax
- ½ cup water
- ½ cup vegan butter, melted
- 1½ cups white sugar
- ⅔ cup unsweetened cocoa powder
- 2 teaspoon vanilla extract
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- ½ cup non-dairy chocolate chips
Topping
- 4 tablespoon vegan butter
- ½ cup non-dairy chocolate chips
- ¼ cup potato chips, coarsely crushed
- ¼ cup thin pretzels, coarsely chopped
- 4 Oreos, coarsely chopped
- ¼ cup vegan mini-marshmallows
- ¼ cups toasted pecans, chopped
Instructions
- Mix the ¼ cup ground flax and the ½ cup water together and set aside for about 5 minutes to thicken.
- Preheat the oven to 350℉. Cut 2 pieces of parchment paper and lay them like a "t" in a 8" x 8" baking dish. You'll easily be able to lift the baked brownies out of the pan using the parchment paper.
- In a mixing bowl, whisk together the ½ cup vegan butter, melted, the 1½ cups white sugar, the ⅔ cup unsweetened cocoa powder and the 2 teaspoon vanilla extract. Make sure there are no clumps. Stir in the flax/water mixture.
- Stir in the ¾ cup all purpose flour and the 1 teaspoon baking powder. Mix until just combined but don't over mix.
- Fold in the ½ cup non-dairy chocolate chips. Pour the batter into the prepared baking dish and bake for 35-40 minutes. Take the baked brownies out of the oven and let them cool in the pan for at least 30 minutes.
- Meanwhile, make the chocolate ganache. Microwave the 4 tablespoon vegan butter and the ½ cup non-dairy chocolate chips in a small bowl for 30 seconds. Stir well and continue to microwave in increments of 15 seconds until fully melted but don't overcook the chocolate. Pour on top of the cooled brownies.
- Sprinkle the ¼ cup potato chips, coarsely crushed, the ¼ cup thin pretzels, coarsely chopped, the 4 Oreos, coarsely chopped, the ¼ cup vegan mini-marshmallows and the ¼ cups toasted pecans, chopped on top of the brownies. Place in the fridge until completely cooled and set, at least 30 minutes.
- Cut into 12 pieces with a sharp knife. Or you can cut into 9 large brownies. Store leftover brownies in an airtight container for up to 4-5 days. I like to store these in the fridge.
Notes
- Make sure you let the flax/water mixture sit until it thickens. It’ll take around 5 minutes.
- Do not over-mix the brownie batter.
- The type of pan you use can affect the baking time. Typically, if you use a glass pan it’ll take a few more minutes to bake than if you use a metal pan.
- When making the chocolate ganache, microwave the chocolate until just melted. You don’t want to overcook it or else the chocolate can seize up and get stiff.
- Make sure the brownies are completely cooled before cutting them. If not, they can fall apart a bit.
Jen says
These are amazing. My son was skeptical about potato chips on a brownie but was won over. Sweet and salty and chocolatey!