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Butteryum food blog recipes

Ree's Baked Fudge Cups

Patricia Reitz

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.


Items used to make this recipe:

Ree's Baked Fudge Cups

serves 8 (4-ounce ramekins)

Printable Recipe


  • 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


  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.


  • 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.

adapted from thepioneerwoman