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Chocolate Cobbler Recipe

With its gooey center, brownie-like top, and a warm, rich sauce at the bottom, this Easy Chocolate Cobbler Recipe is a dream come true for chocolate lovers! Whether you're making it for Valentine’s Day, Christmas time, or just because you need a little chocolate goodness in your life, this decadent dessert will hit the spot every time!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Course: Dessert
Cuisine: American

Ingredients

Cobbler
  • 1 cup (141g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 2 Tablespoons cocoa powder
  • 4 Tablespoons salted butter melted
  • ½ cup milk
  • 1 teaspoon pure vanilla extract
  • ½ cup semisweet chocolate chips
  • ½ cup chopped walnuts (optional)
Topping
  • ¼ cup granulated sugar
  • ½ cup brown sugar
  • ¼ teaspoon salt
  • ¼ cup cocoa powder
  • 1 cup boiling water

Instructions

    Cup of Yum
  1. Preheat oven to 350°F.
  2. Whisk together flour, sugar, cocoa powder, baking powder, and salt. Stir in milk, melted butter, and vanilla extract just until combined. Stir in chocolate chips and walnuts, if using. Spread into the bottom of an 8-inch baking dish.
  3. Combine brown sugar, granulated sugar, cocoa powder, and salt in a small bowl. Sprinkle over the top of the cobbler batter. Pour boiling water over the batter and DO NOT STIR. Immediately place the cobbler into the oven.
  4. Bake for 25-30 minutes or just until almost set. Serve warm with your favorite ice cream on top.

Notes

  • Storage & Make Ahead
  • Store: Once cooled, store the cobbler in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
  • Freeze: To freeze, let the cobbler cool completely, then wrap it tightly in plastic wrap and store it in a freezer-safe container for up to 3 months.
  • Reheat: Reheat individual portions in the microwave, or warm the entire dish in a 350-degree oven for 10-15 minutes until heated through.
  • Make Ahead: Prepare the batter and store it in the fridge for up to 24 hours. Add the topping and water just before baking.