Garbage Brownies may well be the most fudgy and irresistible 
combination of chocolates I’ve ever tasted. The rich frosting adds a layer of smooth creaminess over a chewy brownie that is loaded with chocolate chunks and pecans.
I made these for the first time when we had family in town to celebrate my 
mother-in-law Sheila’s 80th birthday. Being that we are the only ones living here besides the birthday girl, we had a bunch of folks over at our place to swim and enjoy the Florida sunshine. Needing something tasty for dessert, I grabbed a box of my favorite brownie mix, my bin of chocolate chips and a bag of pecans. Frosting makes everything better so I got those things out too. And off we go…..
Ingredients
- A box of Ghirardelli Triple Chunk brownie mix plus the required oil, egg and water
- Mix ins for brownies:
- 1 cup semisweet chocolate chips
- 1/2 cup white chips
- 1/2 cup pecans
- Toppings for brownies:
- 1/2 cup milk chocolate chips
- 1/2 cup white chips
- 1/2 cup pecans
- Frosting:
- 2 cups confectioner’s sugar
- 1/4 cup cocoa powder (unsweetened)
- 1/4 cup salted stick butter, melted
- 3 T boiling water
- 1 tsp vanilla
Instructions
- Preheat your oven to 325
- Spray a 9×13 glass baking dish generously with nonstick spray
- Mix up the brownies per package directions
- Add in the mix ins
- Pour into the pan and bake 25-28 minutes; go longer if you like seriously crunchy edges and shorter if you are the gooey type.
- Remove from oven, sprinkle the milk and white chips on top, put back in oven for a minute to make chips a little melty
- Remove from oven and cool (good luck not sampling)
- Sprinkle on the pecans
- Mix up the frosting by dumping the hot liquids into a glass bowl on top of the sugar and cocoa powder; whisk quickly until lumps are gone .
- Quickly pour over brownies using a rubber scraper to get it out of the bowl; I’d say drizzle but the frosting thickens up in a hurry and if you don’t work fast it turns into a ganache type texture which tastes marvelous but doesn’t look so hot.
- Now cut your piece in a hurry because the rest of the pan will disappear in no time.
- If you have any brownies left at the end of the evening, cover with saran wrap to keep them fresh overnight once they are completely cool. Honestly, I’ve never had a pan last 24 hours so I can’t say how long they keep. They make an excellent snack while you’re waiting for your coffee to brew in the morning.
I will let you in on a secret that you can keep to yourself but still enjoy each and every time you make these brownies. One of the best parts of these brownies is left behind in the pan as you’re slicing and serving them. Chips, frosting, pecans, and small chunks of the brownies themselves will inevitably fall off before making it to a plate for someone to eat. Gather those goodies up, put them in a bowl and then use them as an utterly outrageous topping for ice cream! Or, you can just eat them by themselves. I can honestly recommend both as totally delicious.
Enjoy!
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