I am presently making the beautiful (and hopefully delicious) recipe of Chocolate Cobbler from Adventures in Baking.
Usually her beautiful fondant cakes are beyond me, but this looked like something I could do.
The boys are looking forward to eating it with Natural Vanilla Bean ice cream from Bluebell.
It took a lot more time to cook, though, at 8×8.
Original is from
This cobbler brings back childhood memories of summer time at my grannyâ€™s house. She would make this decadent dessert to go with the homemade vanilla ice cream. I donâ€™t know of anything that melts ice cream better.
Prep Time 15 Minutes
Cook Time 40 Minutes
System US Metric
1 cup All-purpose Flour
2 teaspoons Baking Powder
Â¼ teaspoons Salt
7 Tablespoons Cocoa Powder, Divided
1-Â¼ cup Sugar, Divided
Â½ cups Milk
â…“ cups Melted Butter
1-Â½ teaspoon Vanilla Extract
Â½ cups Light Brown Sugar, Packed
1-Â½ cup Hot Tap Water
Preheat oven to 350 degrees.
First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.
Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.
Pour the mixture into an ungreased 8-inch baking dish. I prefer my small oval Corning Ware glass dish.
In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.
Pour the hot tap water over all. DO NOT STIR!
Bake for about 40 minutes or until the center is set.
Let stand for a few minutes if you can hold yourself back. Serve with homemade ice cream using the gooey sauce to spoon over all.