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| From Baked Fudge |
oh, my, gosh. Pioneer Woman's baked fudge tastes just like gooey brownies... it's perfect. Crunchy and crispy on the top, soft, gooey and magnificent underneath. Rich and delicious. It's a must make when you're crazing chocolate. The batter comes together quickly, but the wait time to bake is nearly an hour... don't let the anticipation get to you, it's worth the wait.
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| From Baked Fudge |
2 eggs
3/4 C sugar (Pioneer Woman suggests 1 C)
2 heaping T cocoa... I think Hershey's Dark Chocolate would be excellent
2 T flour
6 T butter (I used 3 when I made a half batch), melted (Pioneer Woman suggests 1 stick)
1 tsp. vanilla
Preheat oven to 325 degrees. Beat eggs until scrambled, and then beat in sugar until combined. Add cocoa, flour, melted butter and vanilla. Mix until combined.
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| From Baked Fudge |
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| From Baked Fudge |
Pour batter into 4 creme brule dishes, or 1 8-inch square glass pan.
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| From Baked Fudge |
Set dishes or pan into a larger pan, filled halfway with water.
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| From Baked Fudge |
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| From Baked Fudge |
I halved the recipe, because I thought it would be best when it's warm, and it worked out great. We still had some leftovers... because it's so rich... and they warmed up beautifully the next day in the microwave! The only modifications I made to Pioneer Woman's original recipe were to use a little less sugar and butter!
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| From Baked Fudge |
This recipe is linked at Tempt My Tummy Tuesday, Tasty Tuesday, and Chocolate Fridays!
