It has everything that your heart desires!!! That’s why it’s called everything but the kitchen sink!! Rich, crunchy, chocolaty, all the adjective that will describe this dessert!
Preheat oven to 350°F (177°C). Place the pecans on a baking sheet and bake it for 5 minutes. Let cool.
Line the bottom and sides of a 9×13 baking pan with parchment paper, leaving an overhang on all sides. Set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This is the dry mixture.
In a stand mixer bowl, beat the butter for 1 minute on medium speed until completely smooth and creamy.
Add the sugar and beat on medium high speed until fluffy and light in color.
Mix in egg and vanilla on high speed until combined. Remember to always scrape down the sides and bottom of the bowl.
Add in the food coloring and mix until combined.
With the mixer running on low speed, slowly mix the dry mixture into the bowl until combined. The red velvet dough will be quite thick and sticky.
Using a rubber spatula, spread dough in an even layer into the prepared baking pan. It’s very sticky, so take your time pushing it to each corner of the pan. I wet my hands a little bit to make it easier.
Bake for 8 minutes. Remove from the oven and leave the oven on.
Sprinkle the coconut over the cookie layer, followed by the chocolate chips, then the white chocolate chips. Pour the sweetened condensed milk evenly over the top. Sprinkle with pecans. Bake until set, about 25 minutes.
Cool on a rack for at least 2 hours before cutting into squares.