Decadent Chocolate Cobbler

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 2 tsp baking powder
• 0.5 tsp salt
• 0.75 cup granulated sugar (divided: 1/2 cup for batter and 1/4 cup for topping)
• 0.375 cup unsweetened cocoa powder (divided: 2 tablespoons for batter and 1/4 cup for topping)
• 0.5 cup whole milk
• 0.25 cup unsalted butter (melted)
• 1 tsp vanilla
• 0.75 cup brown sugar (packed tightly; for topping)
• 1.5 cup very hot water (freshly boiled)
• vanilla ice cream (for serving)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Coat an 8 × 8-inch baking dish with nonstick spray, then place the dish on a rimmed baking sheet.

2. 2

   In a bowl, whisk together the flour, baking powder, salt, 1/2 cup granulated sugar, and 2 tablespoons cocoa powder.

3. 3

   Stir the milk, melted butter, and vanilla into the dry ingredients until the batter is smooth.

4. 4

   Spread the batter evenly in the prepared baking dish.

5. 5

   In a separate bowl, combine the brown sugar, remaining 1/4 cup granulated sugar, and remaining 1/4 cup cocoa powder.

6. 6

   Sprinkle the topping mixture evenly over the batter without stirring it in.

7. 7

   Slowly pour the very hot water over the top. Do not stir.

8. 8

   Bake for about 40 minutes, until the top is cakey and the middle is mostly set; it may still jiggle slightly, and the sauce should bubble around the edges.

9. 9

   Let the cobbler stand for 15 minutes so the chocolate sauce thickens.

10. 10

    Serve warm with vanilla ice cream.

Notes

The source also suggests fresh berries or whipped cream for serving. Refrigerate cooled leftovers, covered, for up to 3 days; reheat in a 300°F oven for 10 minutes. Individual portions may be frozen for up to a month. Optional variations mentioned: add chopped walnuts or pecans, or drizzle with caramel sauce. The source gives no amount for the serving ice cream or optional accompaniments.

Nutrition per serving

• dessert
• baked
• chocolate
• comfort food
• vegetarian