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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