Since I have a small family, I’ve found that when I make a chocolate cake, there are lots of leftovers; we simply can’t finish it. Rather than frost the whole cake and throw half of it out, I only frost part, and grind the remaining into crumbs and make other dishes. Leftover cake crumbs can be made into no-bake truffles (even cake with frosting), chocolate pie and cheesecake crusts, chocolate trifle, and my favorite, these Almond Coconut Cake Scrap Brownies.

Of course you can make basic brownies and flavor them differently, i.e., caramel brownies, candy-bar brownies, or even holiday brownies filed with seasonal candies like candy corns for Halloween, colored M&M’s, etc. The texture of these brownies is moist and slightly chewy. They are also great baked plain and topped while warm with ice cream and chocolate sauce. If I have extra crumbs, I usually package them in 3 1/2 cup portions and freeze them for when I’m in a hurry. Make sure your crumbs are still soft, and not dry; if they are dry, add an extra egg, and if really dry add two.

16 Brownies

1/2 cup melted butter
2 eggs
1/3 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon almond extract
3 1/2 cups Chocolate cake crumbs

3/4 cup semi-sweet chocolate chips
1/2 cup slivered almonds, or chopped almonds

1/2 cup flaked coconut

1. Preheat oven to 350°.
2. Spray a 9" x 9" baking dish with non-stick spray.
3. Beat the butter, eggs, sugar, and cocoa powder.
4. Stir in the almond extract and chocolate cake crumbs; mix until smooth.
5. Transfer the mixture to the prepared pan.
6. Sprinkle with the chocolate chips and almonds.
7. Bake 20 minutes; remove from the oven and sprinkle with the coconut.
8. Bake an additional 10 minutes or until the coconut is toasted.
9. Remove from the oven and cool thoroughly before cutting into 16 squares.

Amount Per Serving
Calories 281 Calories from Fat 151
Percent Total Calories From: Fat 54% Protein 5% Carb. 41%

Nutrient Amount per Serving
Total Fat 17 g
Saturated Fat 8 g
Cholesterol 58 mg
Sodium 169 mg
Total Carbohydrate 29 g
Dietary Fiber 1 g
Sugars 4 g
Protein 4 g

Vitamin A 5% Vitamin C 0% Calcium 0% Iron 3%