🍫 Chocolate Cobbler Recipe

Here’s a rich and gooey Chocolate Cobbler recipe — a Southern-style dessert that forms its own fudgy sauce while baking. It’s like a lava cake and brownie had a baby — warm, indulgent, and irresistibly easy to make!

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🍫 Chocolate Cobbler Recipe

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6–8

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📝 Ingredients:

For the batter:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• ½ cup milk
• ⅓ cup melted butter
• 1 teaspoon vanilla extract

For the topping:

• ½ cup granulated sugar
• ½ cup brown sugar
• 4 tablespoons unsweetened cocoa powder
• 1½ cups hot water

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👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, salt, sugar, and cocoa powder. Add milk, melted butter, and vanilla; stir until smooth.
3. Pour the batter into the prepared dish and spread evenly.
4. In a separate bowl, combine the granulated sugar, brown sugar, and cocoa powder for the topping. Sprinkle this mixture evenly over the batter without mixing.
5. Carefully pour the hot water over the entire dish (do not stir).
6. Bake for 35–40 minutes, or until the top is set and the bottom is bubbling.
7. Let cool for 10–15 minutes before serving. Spoon into bowls and serve warm — great with vanilla ice cream!

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✅ Tips:

• Don’t stir after adding the hot water — that’s how the fudgy sauce forms on the bottom.
• Use dark cocoa powder for a deeper chocolate flavor.
• Double the recipe for a 9×13-inch pan.

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🧊 Storing Chocolate Cobbler:

1. Cool Completely: Allow the cobbler to cool to room temperature before storing it to avoid condensation that could make it soggy.
2. Cover: Place the cobbler in an airtight container or cover the baking dish with plastic wrap or aluminum foil.
3. Refrigerate: Store in the fridge for up to 3–4 days.

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♨️ Reheating Chocolate Cobbler:

• In the Microwave: Heat individual servings for 20-30 seconds or until warm.
• In the Oven: Reheat the whole dish at 350°F (175°C) for 15–20 minutes, covering with foil to prevent drying out.

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❄️ Freezing Chocolate Cobbler:

• Freeze Before Baking: Assemble the cobbler (without baking it) and cover it tightly with plastic wrap and foil. Freeze for up to 2–3 months. When ready, bake from frozen at 350°F (175°C) for 45–55 minutes.
• Freeze After Baking: Cool completely, then wrap and freeze for up to 2 months. Reheat in the oven or microwave when ready to serve.

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