Failed-Fudge Brownies
2 c Failed fudge 1 Egg 1/2 c All-purpose flour 1/2 c Milk Good use of failed fudge: fudge that is too hard, too soft, too runny, too sugary, too chewy, etc. Proportions are as foll...
Ingredients
- 2c failed fudge
- 1egg
- 1/2c all-purpose flour
- 1/2c milk
Directions
- 1
2 c Failed fudge 1 Egg 1/2 c All-purpose flour 1/2 c Milk Good use of failed fudge: fudge that is too hard, too soft, too runny, too sugary,
- 2
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, 1/2 cup all-p
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If fudge is soupy, halve the milk (to 1/4 cup)
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If fudge is as thin as bouillon, eliminate the milk
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Mix egg, milk, and flour together until mixture is smooth, then stir into fudge mixture
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Bake in buttered 8x8-inch pan in preheated 325'F oven for 40 to 45 minutes
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A cake tester inserted around the edge should come out clean
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center will obviously still be soft