Chocolate Cobbler – a classic Southern dessert with a brownie like topping, and a gooey fudgy layer that is served warm topped with ice cream, for a decadent treat.
If you have been to the south before, you have probably seen and tried chocolate cobbler. It is this dessert that has a gooey, fudgy, almost molten lava texture with a brownie like topping. It is best served warm and topped with vanilla ice cream.
Chocolate Cobbler
This dessert is definitely for the chocolate lovers’ in your life. It reminds me of Lava Cake and Homemade Brownies together in the most delicious way. The top gets a crackly top like brownies and then you have a layer of gooey fudge underneath. It is a very unique way to make it as well, but oh man is it delicious!
I like it best served warm with a scoop of Vanilla Ice Cream that melts a little as it sits there. But fresh whipped cream is great as well.
What You’ll Need
Be sure to scroll down to the recipe card to get the measurements and full instructions!
- Butter – I always use unsalted in baking
- Boiling Water
- All-Purpose Flour
- Baking Powder
- Salt
- Granulated Sugar
- Cocoa Powder– unsweetened is what you need. If you use a dark or dutch processed it will just be a darker and richer taste
- Whole Milk
- Vanilla Extract
- Brown Sugar
If you have made this in the past you may see a difference in the flour. A lot of recipes call for self rising flour. But I NEVER have that on hand, so I use a combination of all-purpose flour, baking powder and salt. Which is really just homemade self-rising flour.
How To Make Chocolate Cobbler
- Preheat oven to 350º F.
- In a 13×9 inch baking dish, place an unwrapped stick (1/2 cup) of butter. Put the pan in the oven and let the butter melt completely while you get everything else ready.
- In a large bowl whisk together flour, baking powder, salt, cocoa powder and sugar. Stir in milk and vanilla extract until it comes together, the mixture will be very thick, almost like a cookie dough.
- In a separate bowl mix together the sugar, brown sugar, and cocoa powder for the topping.
- Once the butter has completely melted spread the dough into the bottom of the pan. Do not stir the mixture, just make sure the butter completely coats the bottom of the pan.
- Sprinkle over the topping mixture so it is in an evenly layer.
- Carefully pour over the boiling water, making sure not to stir or mix the cobbler.
- Place in the oven and bake for 35-40 minutes until the top is set and cracked, but the center is still jiggly.
- Remove from the oven and let cook for 15 minutes before serving.
How Do You Store Chocolate Cobbler
This is best stored in the fridge. Cover with plastic wrap or in an airtight container and place in the fridge for up to 4 days.
It is best served warm, so when you are ready you can gently heat in the oven for about 20 minutes until it is warmed through, or you can microwave until it is warm. If you use the microwave, I like to heat at 50% power and check every 30 seconds so it doesn’t get too over done.
How Do You Know When Chocolate Cobbler Is Done
This cobbler is a little bit tricky to know when it is done, but the good thing is it doesn’t really matter. It is meant to be gooey and fudgy and “appear” under cooked. But remember there is nothing in here that isn’t safe to eat. There are no eggs called for in the recipe, so you aren’t having to worry about it being “safe” to eat.
You do want the top completely set, but the center will still jiggle. For me, I wait until the edges aren’t quite as jiggly as the center, that is when I take it out of the oven. At 30 minutes, if you check the cobbler, the entire thing will probably jiggle and if it were a pan of brownie you would say it is raw. Check again in 5 minutes, are the sides a little more firm? You definitely want to have a fair amount of movement or you will have a more cake like texture and that is not want you want.
More Chocolate Dessert Recipes
- Chocolate Pavlova
- Chocolate Hazelnut Cake
- Flourless Chocolate Cake
- French Silk Pie
- Ding Dong Cake
- Cosmic Brownies
- Texas Sheet Cake Cookies
- Chocolate Milkshake
Chocolate Cobbler
Chocolate Cobbler - a classic Southern dessert with a brownie like topping, and a gooey fudgy layer that is served warm topped with ice cream, for a decadent treat.
Ingredients
- 1/2 cup unsalted butter
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
Topping
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup light brown sugar
- 3 cups boiling water
Instructions
- Preheat oven to 350º F.
- In a 13x9 inch baking dish, place an unwrapped stick (1/2 cup) of butter. Put the pan in the oven and let the butter melt completely while you get everything else ready.
- In a large bowl whisk together flour, baking powder, salt, cocoa powder and sugar. Stir in milk and vanilla extract until it comes together, the mixture will be very thick, almost like a cookie dough.
- In a separate bowl mix together the sugar, brown sugar, and cocoa powder for the topping.
- Once the butter has completely melted spread the dough into the bottom of the pan. Do not stir the mixture, just make sure the butter completely coats the bottom of the pan.
- Sprinkle over the topping mixture so it is in an evenly layer.
- Carefully pour over the boiling water, making sure not to stir or mix the cobbler.
- Place in the oven and bake for 35-40 minutes until the top is set and cracked, but the center is still jiggly.
- Remove from the oven and let cook for 15 minutes before serving.
Notes
Best served warm topped with Vanilla Ice Cream or Whipped Cream
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 387Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 22mgSodium 184mgCarbohydrates 74gFiber 2gSugar 55gProtein 4g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Jane
Saturday 17th of June 2023
I'm planning a family gathering with many little ones and I am thinking this is something they would love! One question...why unwrapped butter? I generally get my butter in solid pounds rather than wrapped quarters. (It's a dairy farm thing) Do you do it for ease or is there another reason. Thanks!
Erin S
Saturday 17th of June 2023
It doesn't really matter if you purchase wrapped or unwrapped butter for the recipe. You just need the right amount. My stores only sell the wrapped quarters, so it is what I buy. The recipe does not specify wrapped or unwrapped, you can use whatever you want. It only makes sure people know to take the wrapper off before the place a whole stick of butter in the pan, so I am not sure I understand your question.