Failed-fudge Brownies – We Love God!

No more soul-destroying doctrine could well be devised than the doctrine that sinners can regenerate themselves, and repent and believe just when they please. As it is a truth both of Scripture and of experience that the unrenewed man can do nothing of himself to secure his salvation, it is essential that he should be brought to practical conviction of that truth. When thus convinced, and not before, he seeks help from the only source whence it can be obtained.

Charles Hodge

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cookies	1	Pan

INGREDIENTS

2	c	Failed fudge
1		Egg
1/2	c	All-purpose flour
1/2	c	Milk

INSTRUCTIONS

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, 1/2 cup  all-purpose flour, and 1/2 cup milk. If
fudge is soupy, halve the  milk (to 1/4 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'F  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.  Source: "Oh, Fudge!"
by Lee Edwards Benning Posted to MM-Recipes  Digest V3 #231  Date: Sun,
25 Aug 1996 03:29:55 +0000  From: Linda Place <placel@worldnet.att.net>

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