Failed Fudge Brownies

Failed Fudge Brownies; Chocolate Raspberry Fudge Brownies

The other night we had to search the freezer for dessert, so I knew it was time to whip something up. I had a short window of time in the afternoon and I was planning to make either Chocolate Mint Brownies or Raspberry Brownies but tragedy struck-- I had no eggs! What could I make without eggs? Easy - Fudge! Luckily right there in the pantry was a can of sweetened condensed milk, and I always keep chocolate on hand so I knew it would be possible! I had never made Chocolate Raspberry Fudge before, and I was eager to try. I scanned the Internet but was not thrilled with any of the recipes I found. Most of them used processed raspberry flavor, and I wanted to use the frozen raspberries in the freezer. I started playing (my mistake!) and came up with a recipe that incorporated dark and bittersweet 60% cocao chocolate with our homemade maple syrup, some vanilla, raspberry preserves, and LOTS of raspberries!

The resulting "fudge" was delicious but too soft and never "set." After a little more research I realized that you can't play around with fudge- it is an exact science, and adding ingredients willy-nilly is just asking for trouble! The result was so delicious that I was determined to salvage the mess. I made failed fudge brownies, Chocolate Raspberry Fudge Frosting for cupcakes, and Chocolate Raspberry Fudge Syrup for ice cream.

Failed Chocolate Raspberry Fudge Recipe

11.5 oz (1 bag) Ghirardelli 60% Cacao Bittersweet Chocolate Chips

6 oz( about half bag) Hershey's Special Dark Chocolate Chips

5 oz frozen raspberries

1/3 cup homemade maple syrup (you can buy maple syrup, just make sure it is the real stuff and doesn't have any high fructose corn syrup in it!)

1 can Sweetened Condensed Milk

2 tsp Raspberry Jam (I used Polaner's All Fruit)

1 tsp Vanilla

I first mixed together the raspberries and maple syrup and let them sit while I cooked- my idea was to let the raspberries melt a little and to let the maple syrup infuse the fruit.

I melted the chips in a double boiler and added the sweetened condensed milk after the chips were melting. I mixed fairly continuously to make sure the chocolate didn't overheat or burn.

After the chocolate was thoroughly melted I turned the heat way down and added the vanilla and raspberry preserves, followed by the maple syrup and raspberry mixture. It looked and tasted delicious at this point, and I reheated the mixture which had cooled when the raspberries were added.

When the mixture was warm I poured it into a foil-lined pan and used a spatula to smooth the top. After a few hours in the fridge this was what the "fudge" looked like:

The soft mushy chocolate was definitely not real "fudge" but it was absolutely delicious! It was too rich to just scoop up with a spoon (well too rich for other people in my household- it was just perfect for me!).

I googled quickly and came up with a rescue for failed fudge!

Chocolate Raspberry Fudge Brownies/ or, Failed Fudge Brownie Recipe

2 cups failed fudge

1 egg

1/2 cup flour

1/2 cup milk

Pre-heat the oven to 325 degrees. Mix together the egg, flour and milk until well blended. Add the 2 cups failed fudge and mix together until you have what resembles brownie dough. Pour into a prepared 8x8 pan (spray with pam or baker's helper, or grease and flour) and bake for 40-45 minutes until a fork or toothpick comes out mostly clean.

Pretty easy, huh? The brownies turned out DELICIOUS and had a very fudgy consistency. Highly recommended!

Also:

Chocolate Raspberry Fudge Frosting for Cupcakes or Cake

Follow recipe for Chocolate Raspberry Failed Fudge. Cool to around room temperature. Spreads like a dream over cupcakes and tastes incredible!

Chocolate Raspberry Fudge Sauce for Ice Cream

Heat remaining Failed Fudge and drizzle over vanilla ice cream for a sweet treat!

I think a layered desert would also be good-- fruit, failed fudge, and whipped cream!