We bought little brownie “bite” kind of things the other day. Well I didn’t, my other half did. I sat on the couch and had some champagne. They’re really just little brownies baked into the shape of a cup. They were a midnight impulse purchase; something to snack on late at night to satisfy an urge. I was fairly excited when I saw them. Who wouldn’t be? Unfortunately I’m fairly certain these have been marketed for sopping up oil spills somewhere and that’s the reason we got them so cheaply. So bad were these as a late night purchase, half of them went stale. Good brownies, anything tasty for that matter, does not go stale in our house. How does a food producer expect to have a viable model for themselves making stuff that sucks? Are there that many people who’ll buy something so mediocre and think “Hey I’d like to spend my hard-earned money on something awful, AGAIN!!”
I don’t get it. We’ve established that these were not so good. So what do you do with something like that? I’m loathe to throw things away, even something as miserable as these wretched little arid hockey pucks of suck. So I had to do something drastic. I was trying to think what you might do with something that’s so dry and stale. Then it hit me. Bread pudding is specifically made with stale bread. Could a Brownie Bread Pudding turn this whole thing around? Either that or I torture the wildlife around my studio with these things. I like living things so brownie bread pudding it is.
I started with an 8×8 Pyrex baking pan, buttered it liberally and set that aside. I cut the brownies (really I just crumbled them) into small bits. I ended up with about 3 cups of brownie crumbles. Make a nice home for your dry brownies in the bottom of this pan.
In a separate bowl mix one and a half cups milk, 2 eggs, 1/3 cup white sugar, 1/3 cup brown sugar, 1 tablespoon of vanilla, a dash of salt, and mix well. In another container (a mixing cup or whatever you’ve got handy) melt one cup of semi-sweet chocolate in the microwave with about 2 tablespoons of butter. I generally put them in a large Pyrex measuring cup or a bowl and give them a go for 30 seconds at a time, remove, stir, and give it another 30 seconds until everything is melted quite nicely. Don’t go overboard, burned chocolate does no one any good. Stir in 1/2 cup of heavy cream slowly until well mixed. You may need to microwave it again to get them to incorporate well. You want it fairly liquidy. Mix both bowls together so all your liquids are in one bowl. Pour that mixture over top of the dry brownies and let sit.
Generally the longer you let it sit the better off you are. I’m not talking days, but certainly 45 minutes wouldn’t be out of the question. At least five minutes. After it’s had time to meld you can put it into a preheated oven – 325 degrees F should be just fine. It takes 40 – 45 minutes to bake. This is one of those exceptions to the toothpick coming out cleanly rule. It won’t. Rather it’ll still be fairly moist and much like bread pudding. It’ll look like an improved brownie, but it will be quite moist in the center. It’s best served with a spoon. I quite like it hot, served with ice cream on top. Quite a nice dessert that.
- About 3 Cups of Stale Brownies – Chopped
- 1 and 1/2 Cup Milk
- 1/2 Cup Heavy Cream
- 2 Tablespoons Butter
- 1 Tablespoon Vanilla
- 2 Eggs
- 1/3 Cup White Sugar
- 1/3 Cup Brown Sugar
- Dash of Salt