My friend Heather passed along this super simple recipe for Chocolate Cobbler from Tasty Kitchen several months ago. The recipe sat in my bookmarked folder for a few weeks and then, I suddenly needed to bring a dessert somewhere in an hour. This chocolate cobbler takes 15 minutes to put together and every ingredient is probably already in your pantry. Parts of it are soft cake, other parts are fudgy chocolate.
Nothing wrong with that.
Any time you need a chocolatey dessert, simply throw this together and pick up a half gallon of ice cream – perfection. I opted for mint chocolate chip – vanilla just seemed too cloyingly sweet when paired with this ridiculously gooey dessert.
1 c. AP flour
2 tsp. baking powder
¼ tsp. salt
7 tbsp. cocoa powder, divided
1-¼ c. sugar, divided
½ c. milk
⅓ c. melted butter
1-½ tsp. vanilla extract
½ c. light brown sugar, packed
1-½ c. hot tap water
Preheat oven to 350 degrees.
Mix together the flour, baking powder, salt, 3 tbsp. cocoa powder, and 3/4 cup sugar.
Pour in the milk, butter, and vanilla and stir until fully combined.
Transfer the batter to an ungreased 8″ baking dish – I have used the white Corningware pictured above and also a glass 8×8 square.
Mix the brown sugar with the remaining white sugar and the cocoa – sprinkle over the batter.
Pour the hot tap water over everything – do not touch! No stirring, no poking, just pour the water on top and leave it alone.
Bake for 40 minutes. Remove from oven and let stand for 5 minutes or so.