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Ree's Baked Fudge Cups

Patricia Reitz

Ree's Baked Fudge Cups - ButterYum

Ree's Baked Fudge Cups - ButterYum

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)

Printable Recipe

Ingredients

  • 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

Directions

  1. Preheat oven to 325F.  
  2. In the bowl of a stand mixer, beat the eggs until light in color.  
  3. Add sugar, cocoa, flour, melted butter, salt, and vanilla; mix gently until combined.  
  4. Pour into 8 ungreased 4-ounce ramekins.  
  5. 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.  
  6. 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.

Note:  

  • 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.