I don’t have many words about this concoction. I mean, chocolate cobbler?
The main thing is that I love cobblers – when I discovered there was such a thing as chocolate cobbler? Just about lost my marbles. For real. How could something so wonderful exist? Whoever created this recipe had me in mind. No doubt.
First, I imagined pieces of chocolate and your typical “dough.” Never did I think it was 100% chock full of chocolate goodness.
Clearly I couldn’t contain myself.
I ate most of it right out of the dish.
Though it is fabulous when hot and mixed with cold ice cream.
And not only is is scrumptious, but it is so easy. It’s fast too.
It’s oooey and gooey and fudgy but in the BEST way possible. You have to let it sit for a bit right after baking in order for it to set, but when you serve it? It melts in your mouth. And topped with vanilla ice cream… oh my word. No words!
There is only one way I can describe this dessert: batter. It is like brownie batter or cake batter, mixed with fluffy cake and chewy brownies all in one.
It might be the most sinful dessert I ever made. My thighs agree. This is one of those desserts you make when you want something RICH. Like when you are serving simple salads for dinner and still have a lot of room left for dessert and might have had an extra glass of wine. It is exactly what you want coming out of your oven for dessert, trust me.
I mean… can you even stand this?!
- 1 cup flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 cup sugar
- 2 tablespoons plus 1/4 cup cocoa powder
- 1/2 cup milk
- 3 tablespoons vegetable oil
- 1 cup packed brown sugar
- 1 3/4 cups hot water
- Preheat your oven to 350 F.
- In a bowl, combine the flour, salt, baking powder sugar and 2 tablespoons cocoa. Stir in milk and oil. Pour into a 9-inch pie dish, baking dish or round skillet. Combine the brown sugar and remaining cocoa and sprinkle over batter. Pour hot water over top (do not stir). Bake for 40 to 45 minutes.
- Let sit for about 20 minutes so it can set before topping with ice cream and serving.
This rocked my socks off.
You have to try it this weekend. Or just make it for breakfast.
[photos by sarah fennel]