Ree's Baked Fudge Cups

from ButterYum
serves 8 (4-ounce ramekins)

4 whole eggs
1 1/2 cups granulated sugar
1/2 cup Dutch-processed cocoa powder
1/4 cup all purpose flour
1 cup unsalted butter, melted
1/2 teaspoon fine salt
1 teaspoon pure vanilla extract

Preheat oven to 325F.  In the bowl of a stand mixer, beat the eggs until light in color.  Add sugar, cocoa, flour, melted butter, salt, and vanilla; mix gently until combined.  Pour into 8 ungreased 4-ounce ramekins.  Place ramekins into a large roasting pan and fill pan with hot water until the water level reaches about half way up the side of the ramekins.  Bake 50-60 minutes, or until the top is crusty and the interior is moist, yet firm (shouldn't be liquidy).  Serve warm, room temp, or cold - and don't forget to top them with ice cream or whipped cream - or both!  PS - I tucked a few leftovers into the freezer and the Hubs loved eating them frozen.

Note:  half the recipe above can be baked in an 8x8 casserole dish - adjust baking time and bake until batter is still moist, but set firm and no longer runny.