Reviewed on Jun. 10, 2011 by hbanderson
I have been making this recipe since it appeared in the May/June 1998 issue of Quick Cooking. The original recipe that I have cut out from the magazine only calls for 1/2 cup of butter. However, I have cut it back even from that and use only 6 Tbsp of butter with the 1 cup of chocolate chips and it is still more than enough.
As the recipe states, bake until the middle springs back; I will add do not judge by sticking a toothpick in the middle. If you wait until a toothpick comes out clean, it will be too dry. You want it to be fudgey, and the toothpick will still be a little gooey at that point.
This is super easy, looks great, and tastes decadent. Try this one!