So the No-Pudge clone recipe I found online turned out to be disappointing. It never cooked through even after I over cooked it by about 40 minutes. I don’t believe baking should have cornstarch in it. The things were just gluey and sodden.
So I just tried my own recipe that I inferred from the weights etc. on the No-Pudge box. And it turned out a fair bit better! Still not the same though. And I’m wondering, why would you put the egg white part into brownies but not the egg yolk part? Or in the case of No-Pudge is that just for storage/packaging reasons?
By the way, the scary sax solos have actually gone decently well! Though I was in a fair panic before beginning. Tonight is our last practice, hopefully we’ll do run-throughs of them all, and then next week is the gig…
Linux has been sucking for me lately. Or maybe it’s Firefox. Something is causing massive slowness and such. You can’t win…
The yolk has all the emulsifier stuff in it-(to solublize the lipid and cholesterol.)
All that pudge probably goes rancid. I think normal brownie mix always asks for eggs and oil?
Some protein has to go in regardless, to gel things together.