Failed-Fudge Brownies (2024)

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.