Chocolate Eclipse Recipe

Name: Chocolate Eclipse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp. butter; 2 oz. unsweetened chocolate; 2 cups buttermilk; 1 tsp. vanilla extract; 2-1/2 cup unbleached flour; 2-1/4 cup brown sugar, packed; 3 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. salt; 1 cup semisweet chocolate chips (optional); 1/2 cup unsweetened cocoa powder; 2 tbsp. unsweetened cocoa powder; 2-1/2 cup boiling water

Servings: persons

2 tbsp. butter
2 oz. unsweetened chocolate
2 cups buttermilk
1 tsp. vanilla extract
2-1/2 cup unbleached flour
2-1/4 cup brown sugar, packed
3 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup semisweet chocolate chips (optional)
1/2 cup unsweetened cocoa powder
2 tbsp. unsweetened cocoa powder
2-1/2 cup boiling water

1
Preheat oven to 350F.
2
Grease a 9x13-inch baking pan.
3
Melt butter and unsweetened chocolate together.
4
In a saucepan, heat buttermilk gently until just a little warmer than body temperature.
5
Do not boil or cook it.
6
In a large mixing bowl, combine flour, 1 cup of the brown sugar, baking powder, baking soda and salt.
7
Mix well, using hands if necessary to break up any lumps, making as uniform a mixture as possible.
8
Stir in chocolate chips, if desired.
9
Pour wet ingredients into dry ingredients; stir until well combined.
10
Spread in prepared pan.
11
Combine remaining 1-1/4 cups brown sugar with unsweetened cocoa in a small bowl.
12
Sprinkle as evenly as possible over the top of the batter in the pan.
13
Pour on the boiling water.
14
(It will look terrible and you will feel sure that you have ruined the whole thing; perservere.)
15
Place immediately into the prepared oven.
16
Bake for 30-35 minutes, or until the center is firm to the touch.
17
Cool at least 15 minutes before serving.
18
Invert each serving so that the fudge sauce on the bottom becomes a topping.
19
Serve with whipped cream or vanilla ice cream, if desired.
20
Best served within 1-2 hours of baking.
21
Also good cold.

2036

kcal

Calories

168

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tbsp. butter, 2 oz. unsweetened chocolate, 2 cups buttermilk, 1 tsp. vanilla extract, and more.

Yes, Chocolate Eclipse falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate Eclipse

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions