It’s been awhile since we’ve worked in something truly decadent around here. I mean, we had a slight nod with the zucchini chocolate chip cookies, and there was that delicious crackling oat bran cake. But let’s be honest – both of those don’t do what this beauty does. Sometimes there is just a need for deep, dark, warm, gooey chocolate. Vanilla ice cream slooooowly melting down the side is a huge bonus.
This chocolate cobbler recipe is very intriguing, to say the least. To start, a cobbler? Is it really? Well, not exactly in the most old fashioned sense of the word as it contains no fruit filling or shortbread crust. But it’s also not really quite like a cake or brownie, as the way it’s baked is so unique. There is a thick layer of brown sugar and cocoa over a chocolate batter, and then it’s all topped with boiling hot water. This results in a crispy biscuit-like topping that swaddles a molten chocolate-y goodness.
Call it cobbler. Don’t call it cobbler. There is no need to debate something so utterly spectacular.
I served this up the other night at my in-laws and I’m quite certain within minutes all plates were (almost licked) clean. Success!
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 6 tablespoons unsweetened cocoa powder, divided
- 2 teaspoons baking powder
- 1 teaspoon espresso powder (optional)
- 1/4 teaspoon fine sea salt
- 1/2 cup whole milk
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 cup packed brown sugar
- 1/2 cup chocolate chips
- 1/2 cup chopped, toasted pecans (optional)
- 1 1/2 cups very hot water
- Vanilla ice cream, for serving
- Preheat oven to 350°F. Lightly grease a medium-sized 8 x 8 inch (or any small to medium-sized) baking dish.
- In a medium mixing bowl, combine the flour, granulated sugar, 3 tablespoons cocoa powder, baking powder, espresso powder, and salt. In another bowl whisk together milk, melted butter, and vanilla. Add the liquid mixture to the flour-sugar mixture and stir to combine (the batter will be thick.) Pour into the prepared baking dish.
- In a separate bowl, combine the brown sugar and remaining 3 tablespoons cocoa powder. Sprinkle the brown sugar-cocoa mixture evenly over the batter, followed by the chocolate chips and pecans. Pour the hot water over the top, but do not stir.
- Transfer the baking dish to the oven and cook for 40 minutes, until the center is just barely set. Allow to cool for 5 to 10 minutes before serving warm with vanilla ice cream.