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Baked Fudge
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Simple, classic, and chock full of chocolatey goodness. Your family is going to love this! Bake them in tiny mason jars so everyone gets their own jar of happiness!
Course: Dessert
Servings: 4 large ramekins or 8 small mason jars
Author: Kim Beaulieu
  • 2 whole eggs
  • 1 cup white granulated sugar I used Vanilla Sugar
  • 1 teaspoon brown sugar
  • 2 tablespoons cocoa powder heaping
  • 2 tablespoons flour
  • 1/2 cup butter melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon chocolate extract
  1. Preheat the oven to 325 degrees F.
  2. Beat the eggs until light in colour.
  3. Now add the white granulated sugar, and brown sugar. Beat until combined.
  4. Add the cocoa, flour, butter and extracts. Mix until just combined. Do not over-mix.
  5. Pour the batter into ramekins or small mason jars (good quality so they don't break in the oven) and set those inside a rimmed baking dish. I used a cake pan. Then pour water inside the baking dish (but NOT in the ramekins or mason jars) until it comes up about halfway.
  6. Pop in the oven for about 40 to 50 minutes, they should be a crust on the top that is crisp but the inside should be firm but still just a tad gooey. It reminds me of a firm creme brulee on the inside.
  7. You can serve these hot, and they will taste almost like a gooey brownie. Or you can pop them in the fridge to make them firmer and set up. Then they become almost like a soft fudgy pudding.
  8. I like mine hot out of the oven. I just use a dish towel wrapped around the jar and have at it.
  9. Serve with a big old chocolatey smile!
Recipe Notes

Recipe Source: The Pioneer Woman's Delicious Baked Fudge

I only changed a couple of minor things. I liked the addition of brown sugar for more sweetness. I also used vanilla sugar because I love the flavour of it. Then I tossed in some extra extract in the form of chocolate extract. You can omit that if you don't have it.