{hot fudge pie}



▪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.



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