Failed-Fudge Brownies recipe
YIELD
16 servingsPREP
15 minCOOK
45 minREADY
1 hrsIngredients
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 8×8-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.
Comments
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.
I melted my failed fudge in the microwave with the milk. When it was a smooth consistency I added everything else
Doesn't this need to leavening to rise?
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.
Mine didn't rise very much and they have the consistency of cocoa malt but they taste pretty good tbh.
yummy
Add baking powder will rise more