Description
Make Southern Chocolate Cobbler with a crisp topping and a gooey, fudgy center. The perfect warm, chocolatey dessert for any occasion!
Ingredients
Scale
For the Base Layer:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- ½ cup whole milk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Topping:
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 ½ cups hot water
Optional Add-ins:
- ½ cup chopped pecans or walnuts (for crunch)
- ½ teaspoon espresso powder (to enhance chocolate flavor)
- A pinch of cinnamon (for warmth)
Instructions
-
Preheat & Prepare the Dish
- Preheat oven to 350°F (175°C).
- Grease a 9×9-inch baking dish with butter or non-stick spray.
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Make the Batter
- In a medium bowl, whisk together flour, baking powder, salt, sugar, and cocoa powder.
- Stir in milk, melted butter, and vanilla extract until smooth.
- Spread the batter evenly into the prepared baking dish.
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Add the Sugary Topping
- In a separate bowl, mix brown sugar, granulated sugar, and cocoa powder.
- Sprinkle this mixture evenly over the batter.
-
Pour the Hot Water
- Gently pour hot water over the entire surface of the batter—do not stir!
- The water will create a fudgy sauce as it bakes.
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Bake to Perfection
- Bake for 35-40 minutes, or until the top is set and slightly crisp while the bottom remains gooey.
- Remove from oven and let cool for 5-10 minutes before serving.
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Serve & Enjoy!
- Spoon warm cobbler into bowls and top with vanilla ice cream or whipped cream.
- Drizzle with chocolate sauce or caramel for extra indulgence.
Notes
- Do not stir the hot water into the batter—this ensures the cobbler forms a fudgy sauce underneath.
- Use hot water, not cold—this helps dissolve the sugar and create the gooey layer.
- Let the cobbler rest for 5-10 minutes before serving so the chocolate sauce thickens.
- For a deeper chocolate flavor, use Dutch-processed cocoa powder and add ½ teaspoon espresso powder.
- Pair with vanilla ice cream or whipped cream for the best experience.
- Store leftovers in the fridge for up to 3 days and reheat in the microwave for 30-45 seconds.
- Prep Time: 10minutes
- Cook Time: 35-40 minutes