Failed-Fudge Brownies
Failed-Fudge Brownies recipe
Yield
16 servingsPrep
15 minCook
45 minReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
failed fudge
|
* |
| 1 | large |
eggs
|
|
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
failed fudge
|
* |
| 1 | each |
eggs
|
|
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
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.
