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Failed-fudge Brownies

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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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