Failed-Fudge Brownies (2024)


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.

Failed-Fudge Brownies (2024)


How to fix failed fudge? ›

To fix oily, hard or grainy fudge, scoop the fudge back into a pot with about a cup of water. Cook it over low heat until the fudge dissolves. Then bring the fudge back up to the temperature specified in the recipe and follow the remaining steps. The flavor may be slightly diluted, but the texture will be improved.

Why didn't my brownies come out fudgy? ›

All-purpose flour is the way to go here. Cake flour makes these brownies way too tender and light. To make chewy fudgy brownies, we only need to use a little bit of flour. Any more flour will create tougher or cakier brownies.

Why do my brownies always fail? ›

Brownies fail to rise due to the insufficient batter in your baking pan and not enough air has been infused, or your batter may not have enough egg or other key leavening agents.

What makes brownies fudgy vs cakey? ›

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

Can I fix fudge that didn't set? ›

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

Why did my fudge fail? ›

If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.

How to tell when fudgy brownies are done? ›

To test for doneness with a toothpick, insert a toothpick into the center of the brownies and pull it back out. For fudgy brownies, you'll want to see some moist crumbs attached to the toothpick when you pull it back out. If it looks like it's covered in brownie batter, the brownies will need to bake a bit longer.

What happens if you over mix brownies? ›

Overmixing the ingredients can cause brownies to turn out tough or for a thin crust to form on top.

Can I put undercooked brownies back in the oven? ›

Put the brownies back in the 300 degree oven and bake until a cooking thermometer reads 195 degrees, or about 30 more minutes. Finally, you'll cool the brownies for 30 minutes in the pan, then for 10 minutes on a cooling rack before slicing with a pizza cutter (my favorite tip) and serving.

Should fudge brownies be gooey? ›

Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact. Chewy brownies are dense (like fudgy brownies), but have a little more “bite” to them or elastic texture when you chew them.

Are my brownies fudgy or undercooked? ›

Gently shake the pan back and forth a few times and look at the middle of the brownies—if you're cooking fudgy brownies, they should wobble or jiggle slightly. They'll finish cooking after you take them out of the oven. If you're cooking chewy or cakey brownies, you shouldn't see any movement in the middle of the pan.

Why are my brownies so gooey? ›

Problem 2: My brownies are too GOOEY

Honestly, there is a slim chance they are underbaked, but it's more likely that they just need to firm up in the fridge. Our brownies are basically a chocolaty puddle when they come out the oven.

Should you stir fudge while it's boiling? ›

You should mix the cream, butter, and sugar when making your fudge, but put down the spoon once it has reached its boiling point. Stirring while your sugar mixture is boiling will only form sugar crystals and make your fudge crunchy rather than silky smooth.

Why did my fudge not solidify? ›

If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).

Why won't my 3 ingredient condensed milk fudge set? ›

This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool. Heat in 30-second bursts in the microwave, stirring well between each to ensure everything is melting evenly.

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