Pioneer Woman Baked Fudge

Pioneer Woman baked fudge is a warm, gooey chocolate dessert made with eggs, cocoa and melted butter in ramekins, ready in one hour. That makes it a solid choice for Valentine’s Day, Christmas or a cozy weeknight treat, since the whole thing comes together with just six ingredients.

The water bath is what keeps the center soft and spoonable, so make sure the water reaches halfway up the ramekins. Without it, the batter dries out too fast and you lose that gooey, cake-batter texture that makes this dish worth making.

Most chocolate fudge desserts load up on cocoa and butter, but this version uses just two tablespoons of each for a lighter, more delicate flavor. Baking low at 300 to 325 degrees also builds a thin crackly crust on top while the filling stays soft underneath.

Pioneer Woman Baked Fudge

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

453

kcal

A six-ingredient chocolate batter baked in ramekins inside a water bath until the top turns crusty and the center stays warm and spoonable.

Ingredients

• 2 whole eggs
  

• 1 c. sugar
  

• 2 tbsp. (heaping) cocoa
  

• 2 tbsp. flour
  

• 1/2 c. butter, melted
  

• 1 tsp. vanilla extract

Directions

• Preheat the oven: Set it to 300 to 325 degrees, then spray four large ramekins or six small ones with nonstick cooking spray.
• Mix the batter: Beat the eggs until light in color, then beat in the sugar until just combined. Add the cocoa, flour, melted butter and vanilla extract, and mix gently until everything comes together.
• Set up the water bath: Pour the batter into the prepared ramekins, then set them in a baking pan and add water until it reaches halfway up. Once the water bath is ready, bake for 40 to 50 minutes until the tops turn crusty while the center stays soft.
• Serve warm: Remove the ramekins from the oven and top with sweetened whipped cream or vanilla ice cream, since either one plays off the warm chocolate center.

Tools for this recipe

• Sweese 8-ounce porcelain ramekins, set of 6, Pyrex 9x13 glass baking dish, KitchenAid 5-speed hand mixer, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a baking dish instead of ramekins?

A greased 8x8 dish works with the water bath method, though you will need 10 to 15 extra minutes of bake time. The edges set more than in ramekins, so check the center with a gentle jiggle before pulling it out.

How long does baked fudge keep in the fridge?

It keeps well covered in the fridge for up to three days, and you can reheat servings in the microwave for about 20 seconds. The crust softens a bit after refrigeration, but the flavor stays just as rich.

Can I make the batter ahead of time?

You can mix the batter up to a day in advance and store it covered in the fridge. Bring it to room temperature for about 15 minutes before baking, since cold batter takes longer to set in the oven.

What happens if I overbake it?

The center loses its soft, spoonable texture and turns cakey throughout, which defeats the whole point of this dessert. Check at 40 minutes by giving the ramekin a gentle shake, and pull it out when the top looks set but the middle still wobbles.

Can I use Dutch-process cocoa instead of regular?

Dutch-process works fine here since the recipe does not rely on baking soda for leavening. The color will be slightly darker and the flavor a touch milder, but the texture stays the same.