Warning: what you are about to read might change your life forever.
It’s chocolate, after all, a big whopping bowl full of it. And I think it’s important on my part to warn you about its potency.
Jokes aside, this baked fudge is so, so, so, so good and I can’t stand not sharing it with you. I served it at a family holiday party and it was very well received (meaning that everyone ate and ate it until they wished they hadn’t). I may have crushed a few diets that day (haha!), but at least I did it the right way.
(picture from the Pioneer Woman Cooks)
Hint: serve these guys with a dollop of ice cream or whipped cream. You’ll thank me later.
This recipe is really great for parties in the sense that they’re cute and already in individual portions (ramekins), and that they take about 5-10 minutes to whip up. The majority of their time is spent in the oven, and you know what that means (less work for you!).
Chocolate lovers, beware. Forget brownies, this is going to become your new addiction. And no, that’s not an exaggeration.
(recipe from the Pioneer Woman Cooks)
Baked Fudge Ramekins
- 2 whole Eggs
- 1 cup Sugar
- 2 Tablespoons (heaping) Cocoa
- 2 Tablespoons Flour
- 1/2 cup Butter, Melted
- 1 teaspoon Vanilla Extract
Preheat oven to 300 to 325 degrees.
Beat eggs until light in color. Beat in sugar until just combined. Add cocoa, flour, melted butter, and vanilla extract. Mix gently until well combined.
Pour batter into four large ramekins or one 8-inch square baking dish. Set ramekins or pan into a larger pan halfway full of water.
Bake 40 to 50 minutes, or until upper crust is crispy and the rest of the batter is firm but not set. Toothpick should come out…not clean, but mixture should not be overly runny. If you pull it out of the oven and have second thoughts, stick it back in for ten more minutes.