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Kitchen Sink Bars Recipe from Procrastibaking

Baking ingredients

We all need to avoid the real world sometimes, and what better way than with some quality baking? Pastry chef Erin Gardner, creator of and author of PROCRASTIBAKING, shares her recipe for a delicious treat you can make with what’s in your pantry!

There’s no excuse for not baking something. Scour the cupboards, clear the drawers, and dig up anything that might reasonably belong in a baked treat. I’ve divided the add-ins into three distinct groups: chocolaty, salty, and found in nature; but don’t feel tied to my suggestions. Free-style with whatever you have on hand for a truly unique experience every time you make these bars.


Procrastibaking by Erin Gardner
  • 1½ sticks (6 ounces) unsalted butter, melted
  • 1½ cups dark brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1½ teaspoons pure vanilla extract
  • 2 large eggs
  • 1½ cups all-purpose flour


  • 1 cup something chocolaty: chips, chunks, chopped candy bar, crushed cookies, etc.
  • 1 cup something salty: crushed potato chips, crushed pretzels, etc.
  • 1 cup something found in nature: unsweetened flake coconut, chopped nuts, sunflower seeds, etc.


  1. Position a rack in the center of the oven and heat the oven to 350°F. Line a 13 x 9-inch baking dish or quarter sheet pan with parchment paper. Grease the paper and sides of the pan.
  2. In a large bowl, whisk together the melted butter, brown sugar, baking powder, salt, and vanilla.
  3. Add the eggs and whisk until combined.
  4. Fold in the flour and 3 cups of chosen add-ins until no flour streaks remain.
  5. Pour the batter into the prepared pan and spread to the edges.
  6. Bake, rotating the pan front to back halfway through, until the top has lost its glossy sheen and the edges begin to brown, 15 to 20 minutes. Err on the side of underbaking for a gooier experience.
  7. Transfer the pan to a rack to cool before cutting, 20 to 30 minutes. Allow the blondie to cool completely before cutting. Grease your knife before cutting into 24 squares to prevent sticking, and wipe the blade clean after each cut.
  8. Store in an airtight container at room temperature for up to 3 days.

For this and 99 more recipes for getting nothing done in the most delicious way possible, pick up a copy of PROCRASTIBAKING by Erin Gardner.

If you liked this recipe, you may also enjoy this one for a Salted Caramel Nut Tart from JOY OF COOKING.

Excerpted from Procrastibaking by Erin GardnerCopyright © 2020 by the author. Used by permission of the publisher. All rights reserved.


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