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Failed-Fudge Brownies

 
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120

Failed-Fudge Brownies recipe

Yield

16

servings

Prep

15

min

Cook

45

min

Ready

1

hrs

Low Fat, Low in Saturated Fat, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

2 cups failed fudge
*
1 each eggs
½ cup all-purpose flour
½ cup milk

Directions

Good use of failed fudge: fudge that is too hard, too soft, too runny, too sugary, too chewy, etc.

Proportions are as follows: for every 2 cups (roughly 1 pound yield) of any failed fudge that is not runny, you'll need 1 egg, ½ cup all-purpose flour, and ½ cup milk. If fudge is soupy, halve the milk (to ¼ cup).

If fudge is as thin as bouillon, eliminate the milk.

Mix egg, milk, and flour together until mixture is smooth, then stir into fudge mixture.

Bake in buttered 8x8-inch pan in preheated 325℉ (160℃) oven for 40 to 45 minutes.

A cake tester inserted around the edge should come out clean; center will obviously still be soft.

Place on rack to cool.

 

* not incl. in nutrient facts

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Comments

Lucy
Penticton, Canada
 almost 8 years ago

If the failed fudge is rock hard, how do I mix it in? Even if I tryy to break it up into pieces, there will be hard lumps.

Nutrition Facts

Serving Size 14g (0.5 oz)
Amount per Serving
Calories 8719% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 28mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 2%
Sugars g
Protein 8g
Vitamin A 2% Vitamin C 0%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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