Hi! I’m Melissa and I blog over at Persnickety Plates. I’m excited to be filling in for Jenny as she welcomes the newest member of her fam!
Jenny gave me free rein on what I could share with you guys. The possibilities were endless but my love for baked goods won. I pinned this recipe awhile back and was excited to try it. It really does taste like an upside down hot fudge sundae! It’s not overly sweet but it’s ooey and gooey and perfect with vanilla ice cream on top. Plus, it comes together in less than 10 minutes. That’s always a plus.
Serves: at least 8, I would say
1/4 lb (1 stick) unsalted butter
1 1/2 squares (1.5 oz) unsweetened baking chocolate
1 cup sugar
2 eggs, beaten
1 teaspoon vanilla extract
1/4 cup all purpose flour
2 Tablespoons milk
Preheat oven to 350 degrees.
Butter an 8″ pie plate and set aside. (I always use the butter wrapper to grease my dish – it usually has just enough to get the job done)
In a microwave safe bowl, melt the chocolate and butter in 20-30 second increments, stirring between intervals, until combined. Let it cool.
In another bowl, mix the sugar into the beaten eggs until fully incorporated.
Add the cooled butter/chocolate mixture into the sugar mixture and stir until completely combined.
Add the vanilla and milk and stir well.
Fold in the flour, gently mixing just until no white steaks remain. Do not over mix.
Pour into the prepared pie dish and bake for 25 minutes.
Top with some ice cream while it’s still warm.