This dessert could not be easier, and has a rich, homey, and old fashioned sort of taste and texture. It will make you want to curl up with a blanket and a scoop of ice cream and watch old movies on your couch all night.
Alternatively, you could do what I did, and serve it to dinner guests with toffee caramel ice cream and a drizzle of hot fudge. This is best served hot, so mix it all together, place it in the pie pan, and stick it in the fridge. Pop it in the oven when you sit down to dinner- the 25 minutes it takes to cook is just perfect for serving time.
Ten bucks says you already have all the ingredients it your pantry, too. Bonus points!
It is the ultimate fudge dessert, and it will go straight to your thighs. So don’t say I didn’t warn you.
Recipe from Island Eats
Serves four to six (or eight, if the ice cream scoops are big…)
- 4 ounces unsalted butter, with a bit extra for greasing pie plate
- 1 ½ squares unsweetened baking chocolate (1.5 ounces)
- 1 cup sugar
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- ¼ cup AP flour (that is “all-purpose” for those of you not yet hip to food jive…)
- 2 tablespoons milk
- Pre-heat oven to 350 degrees.
- Butter an eight-inch diameter pie plate or cake pan – use a glass or ceramic, if possible – or use cooking spray
- Melt butter and chocolate (I use a microwave – pretty much just for this task – at 50% power at 30 second intervals, just until the chocolate is almost entirely melted, and then stir). Cool.
- Mix sugar into beaten eggs, combine until sugar is fully incorporated.
- Mix in butter-chocolate mixture until completely blended.
- Add vanilla and milk. Stir well.
- Fold in flour, mixing just until no white streaks remain – do not overbeat.
- Bake for 25 minutes.
Serve with ice cream for the full upside-down hot fudge pie treatment.