Southern Chocolate Cobbler (Printer-Friendly)
Warm, gooey chocolate cobbler with melted butter, cocoa powder, and semi-sweet chips baked into a rich dessert.
# What You’ll Need:
→ Dairy
01 -
1/2 cup unsalted butter, melted
02 -
3/4 cup whole milk
→ Dry Ingredients
03 -
1 cup all-purpose flour
04 -
2/3 cup light brown sugar, packed
05 -
1 tablespoon baking powder
06 -
1/2 teaspoon salt
07 -
3/4 cup granulated sugar, divided
08 -
1/4 cup unsweetened cocoa powder, divided
→ Flavorings
09 -
1 teaspoon vanilla extract
→ Add-ins
10 -
1 cup semi-sweet chocolate chips
→ Liquids
11 -
1 1/8 cups hot water (about 120°F)
# Steps to Make This:
01 -
Preheat oven to 350°F. Pour melted butter into a 9x9-inch baking dish and set aside.
02 -
In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, half of the granulated sugar (6 tablespoons), and half of the cocoa powder (2 tablespoons) until homogenous.
03 -
Add milk and vanilla extract to the dry mixture. Whisk until combined. Fold in semi-sweet chocolate chips until evenly distributed.
04 -
Pour batter over melted butter in the baking dish. Spread lightly to the edges without mixing into butter.
05 -
In a separate small bowl, whisk together the remaining granulated sugar (6 tablespoons) and cocoa powder (2 tablespoons). Sprinkle evenly over the batter in the baking dish.
06 -
Carefully pour hot water evenly over the entire dish without stirring. Bake uncovered for 40 to 50 minutes until a crust forms on top and the edges are set while the center remains slightly gooey.
07 -
Remove from oven and allow to cool for 10 minutes. Serve warm with optional toppings like ice cream, whipped cream, or fruit.
# Additional Notes:
01 -
Use the hottest tap water available, around 120°F, rather than boiling water, to achieve optimal texture.
02 -
When measuring flour, spoon it into the cup without packing to avoid adding excess flour.
03 -
This dessert has a characteristically gooey center; this is normal and desired.
04 -
Use a drip pan under the baking dish to catch any overflow during baking.
05 -
Leftovers can be refrigerated in the baking dish covered tightly or in an airtight container for up to three days.