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 it’s one of those homemade desserts that is so simple because the ingredients are simple and I almost always have them on hand. It’s a chocolate lovers dream! This is 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 chocolate cobbler is one recipe you will want to bake up.
FREQUENTLY ASKED QUESTIONS:
You can easily double this recipe by using a 9×13-inch baking pan to serve more people. You will need to adjust the baking time accordingly.
Yes, I typically make this in 9×9-inch pan. If you make this in an 8×8-inch pan, you may have spillage and it may not bake properly. However, you could make this in an 11×17-inch pan but it won’t be as thick. I’d also recommend putting a large baking pan underneath the baking dish to catch any possible overspill while baking no matter what size pan you choose.
You bet? Have you seen the ingredients and pictures? Ha! This is for chocolate lovers only. It is rich so you don’t need large portions but it is fabulous if you love chocolate!
Top this recipe with your favorite toppings like ice cream, caramel syrup, fruit, etc.
For best results, you need HOT water to pour over the whole thing at the end, this is essential to the recipe. It doesn’t need to be boiling though – just the hottest water your tap will put out.
Yes, this recipe will produce a dessert with a gooey center- this is normal.
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.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- unsalted butter – you can use salted butter, you may just want to remove the extra salt in this recipe. Honestly, salted butter has so little salt in it, I really wouldn’t change anything if you need to use salted butter.
- all-purpose flour – when measuring flour, do not pack the measuring cup or you will end up with too much flour. The best way to measure flour if you don’t have a kitchen scale is to spoon the flour into the measuring cup (don’t press it down) and when the measuring cup is full, take the flat end of a butter knife and scoop of the excess. This will ensure you aren’t over measuring the flour.
- light brown sugar – when measuring brown sugar, make sure to pack it into the measuring cup (unlike when measuring flour). If you don’t have light brown sugar, you can make your own brown sugar by mixing white sugar with molasses.
- baking powder
- salt
- granulated sugar
- cocoa powder
- milk – I prefer whole milk for any kind of baked goods.
- vanilla extract
- semi sweet chocolate chips – We like to use semi-sweet chocolate chips in this recipe but you can use milk chocolate or even dark chocolate if you prefer.
- hot water – it just needs to be hot to the touch, it doesn’t need to be boiling.
HOW TO MAKE CHOCOLATE COBBLER
Preheat the oven to 350F degrees. Pour the melted butter into an 9×9-inch baking dish and set aside. In a large bowl, add flour, brown sugar, baking powder, salt, 1/2 cup of granulated sugar and 1⁄4 cup of cocoa powder.
Whisk ingredients together until combined. Pour in the milk and vanilla extract.
Whisk together until everything is combined. Add the chocolate chips to the batter. Mix together again until chocolate chips are incorporated.
Pour the batter over the 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 granulated sugar and cocoa powder.
Sprinkle mixture on top of the cobbler (it will seem like a lot but use all of it.) 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. Let it cool for 10 minutes. Serve with your favorite toppings such as ice cream, whipped topping or even fruit.
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Originally published: February 2021
Updated photos and republished: February 2025
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- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Calories: 570kcal | Carbohydrates: 98g | Protein: 6g | Fat: 20g | Sodium: 153mg | Fiber: 5g | Sugar: 76g
“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 and other nutritional values can vary quite a bit depending on which brands were used.
