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Chocolate Cobbler (+Video)

ByBrandie @ The Country Cook
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An old-fashioned dessert, this Homemade Chocolate Cobbler is a tasty and deliciously easy recipe to bake up when you have that chocolate craving!

 A SIMPLE HOMEMADE CHOCOLATE DESSERT

We love old-fashioned recipes around here. This Chocolate Cobbler Recipe has been made by my family for years and I have passed it down to my own family. This is always a much-requested chocolate recipe for multiple occasions and for good reason! It is easy, gooey, chocolatey and absolutely delicious. If you have a hankering for chocolate, this Homemade Chocolate Cobbler is one recipe you will want to bake up.

Overhead of three bowls of Homemade Chocolate Cobbler Recipe.

TIPS FOR MAKING CHOCOLATE COBBLER:

  • You can easily double this recipe by using a 9″x13″ baking pan to serve more people.
  • Put a large baking pan underneath the baking dish to catch any possible overspill while baking.
  • Top this recipe with your favorite toppings like ice cream, caramel syrup, fruit, etc.
  • You need HOT water to pour over the whole thing at the end, this is essential to the recipe.
  • This produces a gooey center, this is normal.
  • We like to use semi-sweet chocolate chips in this recipe but you can use milk chocolate or even dark chocolate if you prefer.
Spoon scooping up some Homemade Chocolate Cobbler.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • unsalted butter
  • all-purpose flour
  • light brown sugar
  • baking powder
  • salt
  • granulated sugar
  • cocoa powder
  • milk
  • vanilla
  • chocolate chips
  • hot water
Ingredients needed to make Homemade Chocolate Cobbler.

HOW TO MAKE CHOCOLATE COBBLER:

Preheat the oven to 350F degrees. Pour the melted butter into an 9×9 baking dish and set aside.

Melted butter in baking pan.

In a large bowl, add flour, brown sugar, baking powder, salt, 1/2 cup of granulated sugar and 1⁄4 cup of cocoa powder

Dry ingredients in bowl.

Whisk ingredients together until combined.

Dry ingredients mixed together in bowl.

Pour in the milk and vanilla extract.

Milk and vanilla added to dry ingredients.

Whisk together until everything is combined.

Cobbler mixed together in bowl.

Add the chocolate chips to the batter. Mix together again until chocolate chips are incorporated.

Chocolate chips added to cobbler mixture.

Pour the batter over the butter in the pan and lightly spread the mixture to the edges without mixing it into the butter.

Cobbler mixture pourrez over cobbler in pan.

In a separate bowl, whisk together the remaining granulated sugar and cocoa powder.

Remaining dry ingredients in bowl mixed together for topping.

Sprinkle mixture on top of the cobbler. (It will seem like a lot but use all of it.)

Cobbler sprinkled with remaining dry ingredients.

Pour the hot water evenly over the top (do not stir.) Then bake uncovered for 40-50 minutes, or until the top forms a crust and has dried out. I also put a drip pan underneath the baking dish to catch any possible overspill as it bakes.

Water poured over the top of cobbler.

Let it cool for 10 minutes.

Overhead of finished Homemade Chocolate Cobbler Recipe in baking pan.

Serve with your favorite toppings such as ice cream, caramel syrups, whipped topping or fruit.

Two spoons in Homemade Chocolate Cobbler dish.

HOW TO STORE:

This Chocolate Cobbler can be stored in the refrigerator right in the baking dish (cover with plastic wrap) or in an airtight container for up to 3 days.

CRAVING MORE RECIPES? GIVE THESE A TRY!

Up close image of spoon holding up some Homemade Chocolate Cobbler

Chocolate Cobbler (+Video)

An old-fashioned dessert, this Homemade Chocolate Cobbler is a tasty and deliciously easy recipe to bake up when you have that chocolate craving!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Chocolate Cobbler, Chocolate Cobbler Recipe, Homemade Chocolate Cobbler, Homemade Chocolate Cobbler Recipe
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 9
Calories: 570kcal
Author: Brandie @ The Country Cook

Ingredients

Topping:

Instructions

  • Preheat the oven to 350F degrees. Pour 1/2 cup (1 stick) unsalted butter, melted into a 9"x 9” square baking dish and set aside.
  • In a large bowl, whisk together 1 1/3 cups all-purpose flour, 1/2 cup packed light brown sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup granulated sugar and 1/4 cup cocoa powder.
  • Pour in 1 cup milk and 1 teaspoon vanilla extract and stir to combine. Then add 1 cup semi-sweet chocolate chips and stir again to combine.
  • Pour batter over the melted butter in the pan and lightly spread the mixture to the edges without mixing it into the butter.
  • In a separate bowl, whisk together the remaining 2 cups granulated sugar and 1/2 cup cocoa powder then sprinkle it on top of the cobbler. (It will seem like a lot but use all of it.)
  • Pour 1 1/2 cups hot water evenly over top (do not stir) then bake uncovered for 40-50 minutes, or until the top forms a crust and has dried out. Note: I like to put the baking dish on top of a larger baking pan just in case there is any overspill as it bakes.
  • Let it cool for 10 minutes before serving with vanilla ice cream or your favorite topping.

Video

Notes

  • You can easily double this recipe by using a 9″x13″ baking pan to serve more people.
  • Put a large baking pan underneath the baking dish to catch any possible overspill while baking.
  • Top this recipe with your favorite toppings like ice cream, caramel syrup, fruit, etc.
  • You need HOT water to pour over the whole thing at the end, this is essential to the recipe.
  • This produces a gooey center, this is normal. It almost will seem like an unbaked cake but that is the fudgy-ness of this cobbler. 
  • We like to use semi-sweet chocolate chips in this recipe but you can use milk chocolate or even dark chocolate if you prefer.

Nutrition

Calories: 570kcal | Carbohydrates: 98g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 153mg | Potassium: 412mg | Fiber: 5g | Sugar: 76g | Vitamin A: 369IU | Calcium: 118mg | Iron: 3mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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10 Comments

  1. I’ve made this recipe 3 times already and I can’t figure out where I’m going wrong. I’m using a 9×9 pan but it keeps over flowing into my oven and I can’t get it done enough to be gooey and not soupy.

    Updated to add: I was using the wrong size pan after all. It still bubbled a bit but I put a pan underneath but not bad at all. It turned out fantastic – thank you!

    Reply

    1. I’m so sorry it’s been giving you trouble. Are you certain it’s a 9×9 dish you’re using and not an 8×8? In addition, you could put another pan under this dish to catch any overspill. You could also try using an 11×7 or an even larger pan. It just won’t be quite as thick.

      Reply

  3. You can make your own brown sugar. If you have some molasses. You should be able to look up how to make brown sugar.

    Reply

  4. I really wanted to try and make this today but just realized I am completely out of brown sugar and its snowing like crazy here. Is it possible to make this with just granulated sugar?

    Reply

  5. Looking at the bubbles I assume that you pour the hot water all over the cake, correct? Or is a there particular way to pour the the hot water over the top?

    Thank you

    Reply