Y’all, get ready for a chocolatey hug in dessert form! This Southern Chocolate Cobbler is about to become your new favorite sweet treat. Picture a fudgy, chocolate brownie base topped with a layer of the most decadent chocolate sauce that hardens into fudgy chocolate heaven…are you drooling yet??
I’m so thrilled to share this recipe for Southern Chocolate Cobbler with you today. It’s a cherished dessert from my Southern roots that I’ve been making for years to rave reviews. There’s just something so nostalgic and comforting about a good ol’ chocolate cobbler.
This chocolate cobbler recipe is simple to whip up, but the results are simply sensational. Just imagine pulling it fresh from the oven when that chocolate sauce is still bubbling, and the whole house smells like a chocolate factory. Each spoonful is a dream – you get a bit of fudgy brownie, a glossy layer of chocolate, and I highly recommend topping it with ice cream for the full experience!
Get ready, y’all – you’re about to fall in love. This chocolate cobbler is about to earn a permanent spot on your list of favorite desserts. It’s the most indulgent, decadent, over-the-top chocolate treat that your sweet tooth has been craving. I cannot wait to share every step and all my tips to chocolate cobbler success with you today. Let’s get bakin’!
Let’s start with some frequently asked questions about this recipe:
What is the texture like?
The chocolate cobbler provides a symphony of delicious textures in every bite. The brownie base bakes up with a fudgy, dense, and ultra moist texture similar to a brownie. It has a subtle crust along the edges and bottom. The signature chocolate sauce starts out glossy and pourable when warm. As it cools, the sauce magically transforms into a hardened chocolate layer on top like the shiniest fudge frosting you’ve ever seen. It’s smooth, velvety, and just barely firm to the bite.
How do you eat it?
One of the best parts of chocolate cobbler is that it can be enjoyed warm, room temperature, or chilled. Warm from the oven, the sauce is still pourable so you can drizzle that luscious liquid chocolate over each steamy spoonful of brownie base. Once cooled, the cobbler firms up and can be sliced neatly into squares like a brownie. The slices look so stunning layered on a plate! For maximum indulgence, top your slice with a scoop of creamy vanilla ice cream.
What makes it Southern?
Cobblers actually originated in the American South, where cooks would make them using seasonal fruits like peaches, blackberries and apples. Baking the fruit in a sweet batter or biscuit topping gave an indulgent feel. The chocolate cobbler takes inspiration from this classic Southern dessert, turning it into an over-the-top chocolate treat. The rich chocolate flavors pair perfectly with Southern tastes and traditions.
Can you make it gluten-free?
Absolutely! This recipe can easily be made gluten-free by swapping the all-purpose flour in the brownie base for your favorite gluten-free flour blend. I recommend using a blend that includes sorghum and tapioca flours to mimic the texture of wheat flour. The delicious chocolate sauce topping is naturally gluten-free, using just cocoa powder, sugar and water.
Now let’s get to the recipe!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- For the brownie bottom layer:
- 1⁄2 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon instant espresso powder (optional for extra chocolate flavor)
- 2 Tablespoons unsweetened cocoa powder
- 5 Tablespoons Horizon Organic Grass-Fed 2% Milk
- 5 Tablespoons granulated sugar
- 2 Tablespoons unsalted butter, melted
- 3⁄4 teaspoon vanilla extract
- For the chocolate sauce top layer:
- 2 Tablespoons unsweetened cocoa powder
- 4 Tablespoons granulated sugar
- 1⁄4 cup light brown sugar
- 1⁄2 cup hot tap water
- For serving:
- Vanilla ice cream
Instructions
- Make the brownie layer
- Preheat oven to 350°F. Grease an 8×8-inch baking pan and line with parchment paper, leaving overhang on two sides for easy removal later.
- In a small bowl, whisk together the flour, baking powder, salt, and espresso powder if using.
- In a medium bowl, whisk the cocoa powder and milk until smooth. Then whisk in the granulated sugar, melted butter, and vanilla until combined.
- Fold the dry ingredients into the wet ingredients until just incorporated. Spread the batter evenly into the prepared pan.
- Make the chocolate sauce layer
- In a small bowl, whisk together the cocoa powder, granulated sugar, brown sugar, and hot water until smooth. Carefully pour the sauce over the brownie layer.
- Bake for 28-32 minutes until the brownie layer is set and the sauce is bubbling. Let cool completely in the pan.
- Lift the cooled cobbler out of the pan using the parchment paper overhang. Slice into squares and serve with ice cream. Enjoy!
Cooking tips:
- Use high-quality cocoa powder for the richest chocolate flavor. My favorite is Ghirardelli.
- Make sure your butter is melted and cocoa powder is whisked smoothly into the milk to avoid lumps.
- Bake at the lower end of the time range for fudgier brownies or longer for cakey.
- Let it cool completely so the sauce can set into a shiny top layer.
- Cut into small squares as it’s very rich. A little goes a long way!
- Store leftovers covered at room temperature for up to 3 days.
- Customize with add-ins like chocolate chips, nuts, or dried fruit in the brownie layer.
