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Failed-Fudge Brownies

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Failed-Fudge Brownies

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

Amount Measure Ingredient Features
2 cups failed fudge
*
1 large eggs
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½ cup all-purpose flour
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½ cup milk
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Ingredients

Amount Measure Ingredient Features
473 ml failed fudge
*
1 each eggs
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118 ml all-purpose flour
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118 ml milk
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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 Arrow up button

Comments


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.

anonymous   

I melted my failed fudge in the microwave with the milk. When it was a smooth consistency I added everything else

anonymous United States

Doesn't this need to leavening to rise?

anonymous

This 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.

Kai

Mine didn't rise very much and they have the consistency of cocoa malt but they taste pretty good tbh.

anonymous

yummy

anonymous

Add baking powder will rise more

 

 

Nutrition Facts

Serving Size 14g (0.5 oz)
Amount per Serving
Calories 8719% 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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