▪113g unsalted butter, with a bit extra for greasing pie plate
▪1 ½ squares unsweetened baking chocolate
▪1 cup sugar
▪2 eggs, beaten
▪1 teaspoon vanilla extract
▪¼ cup all purpose flour
▪2 tablespoons milk
Pre-heat oven to 180 degrees C.
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 (use a microwave – 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.