By now most people are familiar with who Ree Drummond is, right? You know, The Pioneer Woman? the most successful food blogger out there - she give great stuff away, makes TV appearances, has authored cookbooks, hosts her own cooking show - all the things we food bloggers dream of.
Anyway, I was watching Ree's show the other day when she made this recipe she calls Baked Fudge. It's kind of difficult to explain, so here's how Ree describes it: "Crusty, set upper crust... soft, but definitely not runny, filling. It really is the best of both worlds: chocolaty, but tastes like cake batter, but not as runny... but warm and delicious."
I knew my chocoholic family would love them.
Ree's Baked Fudge Cups
adapted from thepioneerwoman
serves 8 (4-ounce ramekins)
- 4 whole eggs
- 1 1/2 cups granulated sugar
- 1/2 cup Dutch-processed cocoa powder
- 1/4 cup all purpose flour
- 1 cup unsalted butter, melted
- 1/2 teaspoon fine salt
- 1 teaspoon pure vanilla extract
- Preheat oven to 325F.
- In the bowl of a stand mixer, beat the eggs until light in color.
- Add sugar, cocoa, flour, melted butter, salt, and vanilla; mix gently until combined.
- Pour into 8 ungreased 4-ounce ramekins.
- Place ramekins into a large roasting pan and fill pan with hot water until the water level reaches about half way up the side of the ramekins.
- Bake 50-60 minutes, or until the top is crusty and the interior is moist, yet firm (shouldn't be liquidy). Serve warm, room temp, or cold - and don't forget to top them with ice cream or whipped cream - or both! PS - I tucked a few leftovers into the freezer and the Hubs loved eating them frozen.
- Half the recipe above can be baked in an 8x8 casserole dish - adjust baking time and bake until batter is still moist, but set firm and no longer runny.