Everything But The Kitchen Sink… Brownies?

March 8, 2014 by Laurie Nguyen 49 Comments

Brownies, my preferred method of chocolate consumption.  And these are brownies one better, because they come with a surprise!  A HEAVENLY, SALTY, CRUNCHY SURPRISE!  Everything but the kitchen sink brownies were born out of my desire to save money and to prevent food waste, but I keep making them, because I LOVE them!

I tell myself that not only is it okay to make these, but I *MUST* make these brownies, because when I throw away food, it’s like throwing away money, right? I wouldn’t purposely throw away a $5 bill, would I?  Of course not!  So, really, I’m just being fiscally responsible and eco-friendly.  That’s my story, and I’m sticking to it.

Everything But The Kitchen Sink Brownies

Honestly, I cannot remember how many times I’ve thrown away little bits of leftover food, but it’s more often than I would like.  Either I didn’t know what to do with it, or the item was getting old, stale, etc.  These brownies may not solve all your food waste issues, but this helpful, SCRUMPTIOUS way of using those little bits of leftover food certainly helps. It’s not hard to do, and it’s only limited by your imagination and the leftover items in your pantry.

I started with my most favorite brownie mix of all time, Ghiradelli. I buy it at Costco where it is just under $11 for 6 batches of brownies.

My friend, Karen, said that my brownies are the best brownies she’s ever had.  I don’t know if I’d go that far, but this mix is really good.  She bought the mix and made them, but she said hers didn’t taste the same.  Then I realized I did not tell her about one adjustment I’ve made in the recipe.  I use Olive Oil.  It’s better for my cholesterol, and it makes these taste extra yum!

Now, for the “how to.”  I started with these ingredients:

Olive oil makes all the difference!

Ghiradelli Brownie Mix, Ghiradelli 60% Cacao Chocolate Chips, and Pretzels

I mixed a double batch of brownies according to the instructions on the box (eggs, olive oil, and water), then I put one-half of the mixture in a pan.  (My son, Michael, wanted regular brownies.)  Next, I gently folded some crushed some mini pretzel rods and chopped up Reese’s Peanut Butter Cups (Halloween leftovers) into the mix.

Put your mini pretzel rods (or potato chips, or anything else that suits your fancy) into a small bag.

Slightly crush them with a can, then fold them into your brownie mix (or cookie dough or muffin batter).

I spread the yummy “everything but the kitchen sink” brownie mix in a pan and topped it with my other Ghiradelli favorite, 60% cacao chocolate chips.  Talk about decadent!  They went into the oven for 45 minutes at 300 degrees (on convect) and came out in all their warm, gooey glory.

Regular Brownies for Michael

My friend and guest blogger, Brooke, will be getting some of these later today as a “Thank You!”  Although I’m tempted to keep them all, that would be very bad, because I would eat only brownies for the next two days.  So, to preserve my waistline and to show a little friend-love, Brooke will be enjoying these at her home.  And she doesn’t have to share them unless she wants to!

Everything But The Kitchen Sink Brownies for Brooke and me!

Can brownies solve the food waste problem in America?  Probably not, but it’s a start!

What do you do to help prevent food waste?