Thursday, July 30, 2009

Delicious Baked Fudge

Like, whoa. This stuff is awesome and super easy. Sandy and Brett have had me make this two nights in a row for dessert. Oh, and if you don't have ramekins and you want some, go to Ross. I got super cute ones that match our dinnerware - 4 for $5. :o)

Baked Fudge
Ree Drummond, The Pioneer Woman
4 servings

2 eggs
1 cup sugar
2 heaping tablespoons 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 minutes. (It will be more like pudding if you pull it out too early.)
-Serve with sweetened whipped cream or vanilla ice cream.

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