Ann Reardon

Cake Scraps Fudgy Brownie Recipe

cake scraps recipe ann reardon how to cook that
 

When you make a large carved cake you end up with lot of off-cuts, which are known as ‘cake scraps’. This recipe turns these scraggly off-cuts into crazy, good, fudgy brownies. They are delicious served warm with ice-cream, or cold at any time of the day.

 

To make my cake scraps brownie recipe you will need:

Makes 25cm (9.84 inches) x 17cm (6.69 inches) brownie
100g (3.53 ounces) or 1/3 cup plus 2Tbsp margarine or butter, melted
2 eggs
1/2 cup or 108g (3.81 ounces) sugar
1/4 cup or 30g (1.06 ounces) cocoa powder
3 1/2 cups or 350g (12.35 ounces) cake crumbs
chocolate chips and nuts (optional)
Place the cake in the food processor to make crumbs. Add the remaining ingredients and process again until the mixture is smooth and thick.

Pour into a lined baking tin and sprinkle with chocolate chips and nuts. Bake in a moderate oven 180C (356 degrees Fahrenheit) until a knife inserted into the centre comes out clean.

cake scraps recipe by ann reardon
Copyright 2016How To Cook That

© All Rights Reserved Reardon Media PL 2020

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

64 Comments View Comments

  1. Rating: 5

    I just made it!! In the oven now!!

    • Yum!

  2. Thanks for the recipe! I made it a couple of times and it was a good way to use up the scraps from my twins’ birthday cakes (rocket ship and chicken shaped respectively). The texture was more cakey thank brownie-ey so I called it a fudge cake. I also preferred it with more cocoa and heaps of chocolate chips/chocolate ganache as the actual cake is fairly plain. I mixed in 1/2 cup crunchy peanut butter the second time and that worked well.

    • yummy, sounds good. I like your experimenting ? obviously every batch will turn out a bit differently depending on your original cake recipe.

  3. Unfortunately didn’t work out 4 me think because cake was a fudge choc cake scraps may have been to much was very dark thick mixture ?

    • That’s a shame, was it too gooey??

  4. I don’t see an obvious way to easily print the recipe??

    • Hi Bernard, Select print from the drop down menu on your browser.

  5. How long do you bake for??

    • Hi Michelle, How long it takes will depend on your oven and how thickly you layer it and the size of your tin. You could start checking from around 20 mins.

  6. Can I replace the cocoa powder to melted chocolate chips?
    Also, what to do if I have dry stale pound cake instead of your moist cake, what adjustment should I make?

  7. Rating: 4

    Hi Ann,
    Just wanted to let you know that I have used this recipe COUNTLESS times! It works great with any flavour! (Choc, Vanilla, Red Velvet, Banana etc…) I was just wondering… how long will this last? And Can you PLEASE make something Irish Dance related? Ta 🙂

    • That is great to hear Olivia. How long it will last really depends on how fresh your cake scraps are. Usually 3-5 days is a reasonable estimate if well stored. It never lasts that long in my house. It just gets eaten!

  8. Hi! Thanks so much for your recipe, I’m your recipe you don’t say the required quantity of cake scraps, I have a whole heap and want to multiple the recipe.

    • Hi Ellen, You can just have the left overs you have though Ann has listed in the ingredients about 3 and a half cups of the crumbs from the cake scraps.

  9. it looks yummy.but i have a question that, if we dont have cake crumbs so replacing it can we add baking powder or cake crumb is a important ingrediant

  10. So glad you posted this recipe. I always have left over cake scraps and trying to find new uses. Getting tired of cake pops which take too much time. Made two batches of these brownies. One with cocoa and the other with butterscotch pudding form more of a blondie. Added topping and a glaze to each and took the to work. Received rave reviews! This is my new go to recipe for cake scraps. Very easy and so many flavor possibilities between cocoa, pudding, and toppings. This definitely deserves ⭐️⭐️⭐️⭐️⭐️

    • That is great to hear Kathy. Thanks for the feedback.

  11. Rating: 5

    This looks so simple and it is. It tastes awesome and chocolatey

  12. Rating: 5

    Hello, This is amazing the recipes are wonderful and well worded thank you so much for sharing these recipes with the world. These are amazing and so are you!!!

  13. Rating: 5

    Thanks for sharing this wonderful recipes with us. This looks yummy and amazing. I can’t wait to test this out with my kids. Now i have something special to prepare for my family on our next picnic.Awesome post with fascinating pictures. Kudos!!!

    • Thanks Lady Janet!

  14. Rating: 4

    Hello. I love all of your recipes and tutorials! Was wondering what brand chocolate do you usually use to bake with? I always see you melting milk choc and dark choc..and was curious to find out the brand..as well as the brand to the milk choc chips..always makes a big difference to me. I am living in America so i hope I have the brands, as I find chocolate in other countries to be far better than ours. X

    • Hi Kate, Chocolate is tricky as while some of the brand names are the same country to country are the same, but the actual products can be really different. Ann just recommends getting a quality brand of real chocolate that will suit your purpose.

  15. COULD YOU PLEASE SHARE ME SOME OF YOUR EGGLESS VIDEOS

    • Hi Khushi, Here are a few to get you started: https://www.howtocookthat.net/public_html/?s=egg+free

    • Hi there to substitute the eggs in this recipe just use four table spoons of the given suggestions per egg
      1. 4tbsp yogurt per egg
      2. 4tbsp buttermilk per egg
      3. 1tbsp flaxseedmeal + 3tbsp water per egg
      4. 1/2 a medium banana per egg
      Hope this helps
      Thx
      And happy egg free baking
      Bye bye

  16. Rating: 4

    Please can you make a giant peppermint aero chocolate…i would really love to see how chocolate is aerated!

  17. Do you have to use chocolate cake? Can I use Red Velvet or Vanilla?

  18. Rating: 4

    Looks great! Off to make myself a batch now! Will I be able to leave my thin ganache icing on top? Will it affect the final poduct? Thanks 🙂

    • Hi Olivia, a small amount of ganache wont be an issue.

  19. Rating: 5

    Thanks so much for this idea. I love to make 3D cakes and have been searching for ideas to re-use the cake scraps. The only thing I’ve been able to find is using them for cake pops. Would you be able to do another video with some other ideas? Greatly appreciated.

  20. Hey Ann was just wondering if the cake could have a bit of buttercream on it? like if it is a layer cake that you are carving with the buttercream in between each layer or do we have to scrape the buttercream off?

    • Hi Teresa, Yes you can leave the buttercream on. Ann has tried that and it works.

      • Thankyou!

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