“OLD-FASHIONED CHOCOLATE COBBLER SERVES: 8 1 cup all-purpose flour 3/4 cup granulated sugar 6 tablespoons unsweetened cocoa powder, divided 2 teaspoons baking powder 1 teaspoon espresso powder (optional) 1/4 teaspoon fine sea salt 1/2 cup whole milk 6 tablespoons (3/4 stick) unsalted butter, melted 1 teaspoon pure vanilla extract 1 cup packed brown sugar 1/2 cup chocolate chips 1/2 cup chopped, toasted pecans (optional) 1 1/2 cups very hot water Vanilla ice cream, for serving Preheat oven to 350 F. Lightly grease a medium-sized 8 x 8 inch (or any small to medium-sized) baking dish. In a medium mixing bowl, combine the flour, granulated sugar, 3 tablespoons cocoa powder, baking powder, espresso powder and salt. In another bowl, whisk together milk, melted butter and vanilla. Add the liquid mixture to the flour-sugar mixture, and stir to combine (the batter will be thick.) Pour into the prepared baking dish. In a separate bowl, combine the brown sugar and remaining 3 tablespoons cocoa powder. Sprinkle the brown sugar-cocoa mixture evenly over the batter, followed by the chocolate chips and pecans. Pour the hot water over the top, but do not stir. Transfer the baking dish to the oven and cook for 40 minutes, until the center is just barely set. Allow to cool for 5 to 10 minutes before serving warm with vanilla ice cream.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Lightly grease a medium-sized 8 x 8 inch (or any small to medium-sized) baking dish.
  2. In a medium mixing bowl, combine the flour, granulated sugar, 3 tablespoons cocoa powder, baking powder, espresso powder and salt. In another bowl, whisk together milk, melted butter and vanilla. Add the liquid mixture to the flour-sugar mixture, and stir to combine (the batter will be thick.) Pour into the prepared baking dish.
  3. In a separate bowl, combine the brown sugar and remaining 3 tablespoons cocoa powder. Sprinkle the brown sugar-cocoa mixture evenly over the batter, followed by the chocolate chips and pecans. Pour the hot water over the top, but do not stir.
  4. Transfer the baking dish to the oven and cook for 40 minutes, until the center is just barely set. Allow to cool for 5 to 10 minutes before serving warm with vanilla ice cream.

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