Chocolate Cobbler

Insanely rich and decadent and maybe a little bit excessive in the chocolate department - but in the absolute best way! This chocolate cobbler also happens to be egg free and made with pantry staples. Perfect for a last minute dessert!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 404kcal

Author Karly Campbell

Ingredients

For the cobbler:

6 tablespoons butter
1 cup flour
3/4 cup white sugar
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon espresso powder optional but recommended
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 teaspoons vanilla extract

For the topping:

1/2 cup brown sugar
1/4 cup white sugar
1/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups hot water
Vanilla ice cream or whipped cream, for serving

Instructions

To make the cobbler filling:

Preheat the oven to 350 degrees. Place the butter in an 8x8 baking dish and put the dish in the oven while it preheats until butter has melted.
If you hear the butter start to sputter and pop, remove the dish from the oven so as not to burn the butter.
Mix together the dry ingredients in a mixing bowl.
Whisk the milk and vanilla into the dry ingredients until well combined.
When the butter has melted, carefully spoon the chocolate mixture over the melted butter in the pan. Do not stir to combine.

To make the cobbler topping:

Mix together the dry ingredients with a whisk. Sprinkle over the top of the chocolate cobbler.
Slowly and carefully pour the hot water over the top, being sure to cover the topping with water as much as possible. A few dry spots are okay. Do not stir to combine.
Bake for 30-35 minutes until the top has firmed up, but the cobbler is still quite jiggly in the middle.
Serve warm with either vanilla ice cream or whipped cream.

Video

Notes

The espresso powder is totally optional, but it really helps to enhance and deepen the chocolate flavor. It won't make the cobbler taste at all like coffee.

We use 2% or whole milk in this recipe. Dairy-free milk will likely work, though I haven't tested it myself.

We like to let this cool for at least 15 minutes so that the cobbler can thicken up a bit, but is still warm.

Nutrition