Chocolate Cobbler
Creamy, fudgy, and impossibly comforting — this Chocolate Cobbler is the kind of dessert that feels like a warm hug on a plate.
Equipment
- 9x13-inch Baking Dish
- Mixing Bowl
Ingredients
Ingredients
- 1/3 cup unsalted butter, melted room-warm or freshly melted
- 3/4 cup whole milk room temperature is fine
- 2 teaspoons vanilla extract
- 1 1/2 cups granulated sugar
- 1 1/4 cups all-purpose flour
- 1/2 cup dark cocoa powder, divided see directions
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups light brown sugar, packed
- 1 1/2 cups hot water just boiled or very hot from the kettle
Instructions
- Preheat your oven to 350°F (175°C). Have a 9×13-inch baking dish ready.
- Pour the melted butter into a 9×13-inch baking dish, spreading it evenly over the bottom so the butter creates a thin shiny layer.
- In a large bowl, whisk together the milk, vanilla extract, and granulated sugar until the sugar is mostly dissolved and the mixture is smooth.
- Add the flour, 1/4 cup of the dark cocoa powder, baking powder, and salt to the bowl. Whisk until just combined and no dry streaks remain — don’t overmix.
- Gently spoon the batter over the butter in the baking dish, spreading it so it covers the butter. Do not stir or mix the batter into the butter.
- In a small bowl, combine the remaining 1/4 cup dark cocoa powder with the packed light brown sugar. Sprinkle this cocoa-brown sugar mixture evenly over the top of the batter.
- Carefully pour the hot water over the top of the sugar layer. Pour slowly and gently so you don’t disturb the batter — again, do not stir.
- Bake for 30–35 minutes, or until the top is set and dry. The top should look cakey while the inside beneath will be sauce-like.
- Let cool slightly before serving so the sauce thickens just right — about 10 minutes. Serve warm with ice cream or whipped cream.
Notes
For best results, serve warm with a scoop of ice cream for the ideal contrast of temperatures.