recipes

Everyone is good at something. I am a spectacular procrastinator. Spectacular. But sometimes that isn’t a good thing. Say, hypothetically of course, you were baking brownies and you didn’t check in on them maybe as much as you should…. and they are dry. Not burnt mind you. But so dry that you can’t even cut them with any kind of knife. They could be used as a weapon.

Luckily, the second thing I’m good at is fixing my fuck-ups. It might not be what you originally intended but it is way better than those bricks you call brownies.

First step: If there is anything salvageable – scrape it off and put it in a bowl.

Step two: Add a few tablespoons of butter in little pieces all over the dried, stuck to your pan brownies. Put them in the oven at 200 degrees until the butter melts.

Step three: the melted butter will loosen up that brownie no matter how much you swore it was never, ever, coming off the pan. Put those scrapings in the bowl with the other brownie pieces. Don’t worry if it doesn’t look pretty.

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Step four: Add one egg and 1/2 cup of milk for every 1 cup of dried brownie pieces. Add a splash of vanilla. I realize these aren’t exact instructions, but not following instructions properly is most of the reason we are in this situation in the first place.

Step five: put them in a muffin tin or ramekins that has been sprayed with oil. Bake at 350 degrees until the liquid has evaporated and the texture is like a soft muffin.

Step six: enjoy your now soft and awesome brownie bread pudding… because that is exactly what you meant to make.

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