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.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
- 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.