Wow. Just look at that.
I was browsing through The Pioneer Woman’s recipes when I came across this one. My stomach grumbled and my mouth watered. Doesn’t it look delicious? And just perfect for Valentine’s? (I don’t celebrate February 14th, really, and I know my past Inspiration posts have been for toddler food, but hey, my daughter doesn’t usually eat chocolate so I’m considering this as a special treat for her. Also, I love chocolate. Who doesn’t love chocolate, especially if it looks as good as the picture above – and if it’s very easy to make?)
Looking at it one way, baked fudge is a brownie that hasn’t quite settled solidly yet. The top does, yes, but underneath it remains a gooey, liquidy, chocolatey perfection. (I’m just throwing out words here. Sorry if I’m a bit incoherent; but just look at that picture!)
The Pioneer Woman’s recipe calls for:
- 2 whole Eggs
- 1 cup Sugar
- 2 Tablespoons (heaping) Cocoa
- 2 Tablespoons Flour
- 1/2 cup Butter, Melted
- 1 teaspoon Vanilla Extract
And instructions are as follows:
- 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.
That’s all. Really. It’ll take you 10 minutes to prep, 50 minutes to cook – and so in an hour, you have 4-servings’ worth of delicious baked fudge. Or one serving in one sitting, up to you.
Not yet convinced? Well, how about topping the still-warm fudge with whipped cream or vanilla ice cream?
You can even throw in some nuts if you like. Chopped pecans, walnuts, pistachios…
Go on. You know you want it.