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.
For more fabulous southern desserts follow Spicy Southern Kitchen on Pinterest and Instagram.
Try These other Chocolate Recipes:
Chocolate Cobbler
Ingredients
- 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
Instructions
- 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 hot 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published May 22, 2015.
I recently made this. I used a 9×13 pan. I was skeptical when I was making it. Goes together kinda weird. It was a little thin in the larger pan but it’s rich so it was perfect. Ice cream and we were good to go! Everyone LOVED it!!! I am making again today for company. Thanks!
Can this be made ahead?
I think it is better right out of the oven but it can be made ahead.
When we had leftovers we just put it in the bowl and microwaved it for a few seconds. Just like out of the oven!!
Can this Recipe be Doubled for a 9X13 cake pan?????
That should work fine.
Can this Recipe Be Double for a 9X13 pan?????
Just made this for the first time, and put it on top of Bourbon Pecan ice cream. Mmmmm
Yum! Bourbon Pecan Ice Cream is perfect for this!
Please tell me what size baker you used and what size serving ? You state 6 servings but what size are the servings. I want to do this for a large group but there will be other desserts and treats there as well. Most will probably have no more than a tablespoon at best.
How do you make this ahead?
This recipe is sinfully delicious!
Hi Christin !!! Thank you so much for this recipe!
Chocolate Cobbler eh? I used to be completely addicted with a Sheriff brand box dessert called “Pudding Cake”. It came in flavors of Chocolate Fudge,Apple Spice, Caramel, Butter Run and Lemon. They were simple, decadent and very addictive; the were especially simple. The cake portion was included in one pouch and the sauce powder included in another, having only to boil eater and add an egg. Then it disappeared :O
I searched and searched everywhere; not only did I not locate the product but I was unable to find a recipe that even vaguely resembled this delightful treat. I never thought to explore “cobbler” though.
When I stumbled upon your “Chocolate Cobbler” today, I was so excited to finally have the exact recipe for my favorite treat, and from scratch as well…. so perfect!!!! I am certainty in your debt as well as your new biggest fan.
Might you know where I might obtain the recipe variances for the Apple Spice, Caramel or Lemon versions? And one additional question… I’m unfamiliar with “self-rising flour”, might this be something I may adapt, using all purpose flour? ~ with my gratitude and appreciation, 🙂 Mandi
Mandi– I remember over 40 years ago buying pudding cake mixes and loving them. 🙂 I just looked for a conversion (you could too) for self-rising flour from regular flour and found this: to 3/4 cup all purpose flour add 1 teaspoon baking powder and 1/4 teaspoon salt. Sorry it’s not the exact 1 cup called for… maybe you’ll have to make a 1.5 times recipe. 🙂
I’ve had & used this recipe for over 40 years. It calls for 1 cup flour & 2 teaspoons baking powder.
perfect!
Made this today and it was amazing. It seemed really thin, but I don’t ever bake cobblers. So maybe it’s the norm. Everybody enjoyed it and complimented the chef.
So glad everyone enjoyed it!
This is awesome and easy to try as well.. we can replace any nuts in place of pecans right.
Check out my space too http://www.ranjaniskitchen.com/