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.
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