With a brownie-like top and a rich fudge sauce on the bottom, this Chocolate Cobbler is like a molten cake but much easier to make.
During the summer months I like desserts that are quick and easy and can be made ahead of time. There is so much spur of the moment entertaining that goes on, it’s nice to be prepared.
Cobblers are my favorite summer dessert and I love them with peaches, blackberries, or blueberries. But sometimes you just gotta have a little chocolate.
And that’s when this Chocolate Cobbler recipe comes in handy. It has a rich, fudgy chocolate sauce that magically forms on the bottom of the baking dish as it cooks. The top is like a cakey, chewy brownie.
This is an old-timey recipe of which you see slight variations. It falls under the category of simple and inexpensive recipes that make use of what you already have in your pantry. Make this Chocolate Cobbler taste even better by using homemade vanilla extract.
This is pure fuss-free, lip-smackin comfort food.
I like to use a few pecans, but you can leave them out.
Serve warm from the oven with a scoop of vanilla ice cream for a southern dessert that will leave everyone swooning.
If you have any leftovers, they taste great cold, straight out of the refrigerator.
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- 1 cup self-rising flour
- 1 1/4 cup sugar, divided
- 7 tablespoons unsweetened cocoa powder, divided
- 1/3 cup chopped pecans
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 6 tablespoons butter, melted
- 1/4 cup packed brown sugar
- 1 1/2 cups hot water
- vanilla ice cream
- pecans for garnish
- Preheat oven to 350 degrees.
- In a medium bowl, stir together 3/4 cup sugar, self-rising flour, 3 tablespoons cocoa powder, pecans and salt.
- Add milk and vanilla, stirring until smooth.
- Pour melted butter into an ungreased 1 1/2-quart baking dish.
- Pour batter evenly over melted butter
- In a small bowl stir together remaining 1/2 cup white sugar, 1/4 cup brown sugar, and 1/4 cup unsweetened cocoa powder. Sprinkle evenly on top of batter.
- Pour not water evenly over top.
- Bake for 35 to 40 minutes. Let stand 5 minutes before serving.
- Top with vanilla ice cream and pecans to serve.