This recipe is an updated version of the earlier chocolate cobbler on my site. I reduced the water by ¼ cup and tested both Dutch-processed and regular cocoa powder and they’re both great here. I’ve heard this chocolate cobbler recipe called many things over the years: chocolate pudding cake, mud pie, brownie pie, brownie fudge bake, death by chocolate, and more. But mainly, I hear it referred to as ‘the best chocolate dessert ever.’ Which is 100% true. Essentially, it’s a brownie baked with hot fudge sauce, all in one pan! The method to make this Chocolate Cobbler feels very strange. It starts with a thick layer of brownie batter on the bottom of the baking dish, followed by a crumbled dry mixture on top. Boiling water is poured on top of both layers in the dish—it is never stirred. Resist the urge to stir the layers together, or you will not get a layer of fudge on the bottom with brownie on top! You will doubt me when you’re baking. You will think I’m crazy, but when it comes out of the oven, you will become a believer. At that point, you will praise me for helping you get brownies and hot fudge sauce in the same pan for such little effort! This recipe for chocolate cobbler is amazing served with vanilla ice cream, because the heat of the fudge sauce just begs for it. Warm chocolate cake with fudge sauce and ice cream is the literal definition of ‘best chocolate dessert ever.’ Chocolate cobbler relies on milk for moisture and fluff. I use the milk that I always have in my fridge: 2% milk. I’m a long-time believer in grass-fed dairy, and was thrilled when my favorite milk became available in a grass-fed version! I appreciate companies that make the extra effort to make products that are better for our health and the environment. Fun side note: this recipe is entirely egg free, so if you’re out of eggs or avoiding eggs because of an egg allergy, you can enjoy this! I seem to have a lot of Mamas write writing to me and asking for more egg-free recipes for their kiddos once they discover my small batch of chocolate cupcakes are egg-free. I made you a video to show you exactly how to make this chocolate cobbler for two recipe, because I wanted you to see the weird baking method. It’s so hard to not to stir this before it heads to the oven, and I want you to see the texture of it.
Baking tips for this Southern Chocolate Cobbler Recipe:
-The pan I use has a 0.6-quart (20-ounce) capacity. Fill your baking dish up with water to test the capacity—it should hold 2.5 cups of water to the top. -Bake this chocolate cobbler on a sheet pan to catch drips from the hot fudge sauce bubbling up from underneath. -Let it cool for 15 minutes before scooping and serving with vanilla ice cream. -Yes, the recipe really doesn’t have any eggs! SaveSave
Small Oval Baking Dish
