Description
This Chocolate Cobbler is a decadent dessert that combines the rich flavors of a brownie with the comforting warmth of a cobbler. The top layer bakes into a crispy, sugary crust while the bottom remains gooey and molten, like the best of both brownie and pudding worlds. The addition of vanilla ice cream melting over the warm cobbler makes every bite pure bliss.
Ingredients
For the brownie bottom layer:
1/2 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon instant espresso powder (optional)
2 tablespoons unsweetened cocoa powder
5 tablespoons 2% milk
5 tablespoons granulated sugar
2 tablespoons unsalted butter, melted
3/4 teaspoon vanilla extract
For the top layers:
2 tablespoons unsweetened cocoa powder
4 tablespoons granulated sugar
1/4 cup light brown sugar
1/2 cup hot tap water
For serving:
Vanilla ice cream
Instructions
Preheat oven to 350°F and have a 0.6L (about 20-ounce) small ceramic dish ready.
For the brownie layer: In a small bowl, whisk together the flour, baking powder, salt, instant espresso powder (if using), and cocoa powder. Stir in the milk, granulated sugar, melted butter, and vanilla. The batter will be thick. Spread it evenly in the prepared dish.
For the top layer: In a separate bowl, whisk together the cocoa powder, granulated sugar, and brown sugar. Sprinkle this mixture evenly over the brownie batter.
Gently pour the hot tap water on top of the layers, but do not stir.
Place the dish on a small baking sheet to catch any overflow. Bake for 35 minutes, until the top has a crisp layer and the bottom is gooey and pudding-like.
Let the cobbler stand for 15 minutes before serving it warm with a scoop of vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 340