- 2 whole eggs
- 1 cup sugar
- 2 tablespoons (heaping) cocoa
- 2 tablespoons all-purpose flour
- 1 stick butter, melted
- 1 teaspoon vanilla extract
- Serving suggestions: sweetened whipped cream or vanilla ice cream
Preheat the oven to 325 degrees F.
Pour the batter into 4 large ramekins. Set the ramekins into a larger pan halfway full of water.
Bake until the upper crust is crispy and the rest of the batter is firm but not set, 40 to 50 minutes. If you pull it out of the oven and have second thoughts, stick it back in for 10 more minutes.
Cook Notes: The important thing is that it should NOT be completely set through like a brownie.
Recipe courtesy of Ree Drummond