Firstly, heat tortillas until hard. Don’t burn or change colour. Do it in low heat.

Whisk gently.
Add honey.
Add yogurt. Whisk all together gently.
Add the dry powders (cake and tortilla) gradually while mixing to a smooth brownie batter.
Add chopped walnuts while reserving the rest.

I didn’t add baking powder or soda as my cake scraps already contain them. Adding more would affect my brownies ‘s fudgy texture. So didn’t add.
In a loaf / square cake tin, line a parchment sheet.
Pour in the cake batter. Level the surface. Tap the tin.
Sprinkle chopped walnuts on top.
Insert chocolate cubes horizontally as segments on the cake batter.

Place inside a preheated cooker / oven.
I baked on the tawa in low heat for 55 minutes.
Don’t overbake.
When the surface seems to be baked, insert a toothpick, if slight moist, it’s fine. Switch off the heat.
Bring down the heat of the brownies.
Sprinkle chocolate sprinklers.
Brownies are ready. Cut the brownies and serve. None would believe it’s a leftover’s makeover.

My Tip:

Powder the tortillas and cake scraps as much as possible. Adjust sweetness based on the scraps used.