Chocolate Cobbler – Dinner, Dishes and Desserts

Chocolate Cobbler – A classic Southern dessert with a brownie-like topping and a gooey, succulent layer served warm and iced for a decadent treat.

If you’ve ever been to the South, chances are you’ve seen and tasted Chocolate Cobbler. It’s this dessert with a gooey, juicy, almost melted lava texture and a brownie-like topping. It is best served warm and topped with vanilla ice cream.

chocolate cobbler

This dessert is definitely for the chocolate lover in your life. It reminds me of lava cake and homemade brownies together in the most delicious way. The top gets a crunchy brownie-like surface, and underneath is a layer of gooey caramels. It’s also a very unique way to make it, but oh boy is it delicious!

I like it best when served warm with a scoop of vanilla ice cream that melts a bit while it’s there. But fresh whipped cream also tastes great.

what you will need

Be sure to scroll down to the recipe card for measurements and full instructions!

• Butter – I always use unsalted for baking
• Boiling water
• all purpose flour
• baking powder
• Salt
• granulated sugar
• cocoa powder– Unsweetened is what you need. If you use a dark or dutch drink, the flavor will only be darker and richer
• whole milk
• vanilla extract
• Brown sugar

If you’ve done this before, you may notice a difference in the flour. Many recipes call for self-raising flour. But I NEVER have that on hand, so I use a combination of all-purpose flour, baking powder, and salt. It’s actually just homemade self-raising flour.

How to make chocolate cobblers

1. Preheat the oven to 350°F.
2. In a 13″ x 9″ casserole dish, place 1/2 cup unwrapped knob of butter. Place the pan in the oven and let the butter melt completely while you prep everything else.
3. In a large bowl, mix together the flour, baking powder, salt, cocoa powder, and sugar. Stir in the milk and vanilla extract until you get a homogeneous mass. The mixture will be very thick, almost like cookie dough.
4. In a separate bowl, mix together the sugar, brown sugar, and cocoa powder for the topping.
5. Once the butter has completely melted, spread the batter over the bottom of the pan. Don’t stir the mixture, just make sure the butter completely coats the bottom of the pan.
6. Scatter the topping mix on top, creating an even layer.
7. Carefully pour the boiling water over it, being careful not to stir or mix the cobbler.
8. Place in the oven and bake for 35-40 minutes until the top is firm and cracked but the center is still wobbly.
9. Remove from the oven and cook for 15 minutes before serving.

How do you store chocolate cobblers?

This is best stored in the fridge. Cover with plastic wrap or in an airtight container and refrigerate for up to 4 days.

It is best served warm. When done, you can gently heat in the oven for about 20 minutes, until heated through, or you can microwave until warm. If you’re using the microwave, I like to heat at 50% power and check every 30 seconds to make sure it’s not over cooked.

How do you know when Chocolate Cobbler is ready?

With this cobbler, it’s a little tricky to know when it’s done, but the good thing is that it doesn’t really matter. It should be sticky and juicy and should “appear” under “cooked”. But remember, there is nothing here that is not fit to eat. Since there are no eggs in the recipe, you don’t have to worry about it being “safe” to eat.

You want the top to be fully fixed, but the middle still wobbles. For me, I wait until the edges aren’t quite as wobbly as they are in the middle, then I take it out of the oven. If you check the cobbler after 30 minutes, the whole thing will likely wobble, and if it were a pan brownie you’d say it’s raw. Check again in 5 minutes. Are the sides a little tighter? You definitely want to have a good amount of movement, otherwise you’ll end up with a rather cakey texture, and that’s not what you want.

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