Chocolate Cobbler

In keeping with my theme thus far of experimenting with a new category of dessert each week, I’d been keeping an eye out for a different form of sweet deliciousness. I came across a recipe for chocolate cobbler on Facebook, and while it’s a dessert I’ve heard of, it’s one I’ve never tried to make – nor eaten, for that matter (the most important part).

This recipe from Tasty Kitchen (and featured on The Pioneer Woman) seemed easy enough, and had high ratings from readers. Looking at it, I was reminded of molten chocolate cake, one of my go-to desserts – but this recipe looked so much simpler! It seemed like the perfect recipe for an already busy week of cooking and baking for the Thanksgiving crowd. Plus, you’ve gotta love a family recipe!

Thank you to Tasty Kitchen and author Sooz Hawkins (and her grandmother!) for this week’s recipe!

Chocolate Cobbler, Step-by-Step Photos

Add 1 cup flour to a mixing bowl.


Add 2 teaspoons baking powder.


Add ¼ teaspoon salt.


Add 3 tablespoons cocoa powder.


Add ¾ cup sugar.


Mix well.


Add ½ cup milk.


Add 1/3 cup melted butter.


Add 1 ½ teaspoons vanilla, and stir to combine, mixing until smooth – it should resemble a brownie batter.


Pour the mixture into an ungreased 8×8” CorningWare (or similar material) baking dish.


Add the remaining ½ cup of sugar to a small bowl.


Add ½ cup brown sugar, packed.


Add the remaining 4 tablespoons of cocoa.


Mix well, then sprinkle evenly over the batter. Some clumps may form during mixing; you can break them up using your fingers, or simply leave them.


Pour 1 ½ cup hot tap water over the batter and topping. Do not stir!


Bake for about 40 minutes at 350 degrees until the center is set.


Cool for a few minutes before serving a la mode.


This must have been one of the easiest recipes I’ve ever made (no mixer required!), and it really did have the warm, gooey molten cake quality I was hoping for. It was almost like a cross between a brownie and hot fudge. The combination with a big scoop of vanilla ice cream was absolutely perfect, creating a mix of rich chocolate and creamy vanilla flavors and hot and cold temperatures (not to mention, the ice cream cools it down enough that you can eat it right out of the oven).

Chocolate Cobbler Recipe

Yield: about 10 servings


  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 7 tablespoons cocoa powder, divided
  • 1 1/4 cup sugar, divided
  • 1/2 cup milk
  • 1/3 cup melted butter
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup brown sugar, packed
  • 1 1/2 cups hot tap water

1. In a mixing bowl, stir together flour, baking powder, salt, 3 tablespoons cocoa and 3/4 cup sugar.

2. Stir the milk, butter and vanilla into the flour mixture. Mix until smooth.

3. Pour the mixture into an ungreased 8×8″ CorningWare (or similar material) baking dish.

4. In a small bowl, mix remaining 1/2 cup sugar, brown sugar and remaining 4 tablespoons cocoa. Sprinkle mixture evenly over the batter.

5. Pour hot tap water over the batter/topping in the baking dish. Do not stir!

6. Bake 40 minutes at 350 degrees until set.

7. Cool for a few minutes, then serve with ice cream.

If you try this recipe or have any tips to share, leave a comment below!