I saw this recipe and had to try it. It’s somewhere between a flourless chocolate cake and a warm brownie. Easy to whip up, and rich enough that it will comfortably serve 8 adults. It could be fancied up with either a scoop of vanilla bean ice cream or some fresh whipped cream.
|4||ounces unsalted butter, with a bit extra for greasing pie plate|
|1½||squares unsweetened baking chocolate (1.5 ounces)|
|1||teaspoon vanilla extract|
|¼||cup AP flour|
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 (this is what a microwave is for). Cool. Mix sugar into beaten eggs, combine until sugar is fully incorporated. Mix in cooled 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.