Failed-Fudge Brownies
269
Failed-Fudge Brownies recipe
Ingredients
| 2 | cups |
failed fudge
|
* |
| 1 | large |
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.
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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?
Lucy
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.
over 11 years agoI melted my failed fudge in the microwave with the milk. When it was a smooth consistency I added everything else
United States
Doesn't this need to leavening to rise?
over 2 years agoThis is a great idea! I'll definitely try this. Made a batch of brownies - followed the recipe to the T but it turned out extremely sweet and impossible to eat.
about 2 years agoKai
Mine didn't rise very much and they have the consistency of cocoa malt but they taste pretty good tbh.
4 months agoyummy
2 months ago