Calling all chocoholics! Chocolate cobbler is a rich, fudgy dessert with incredible texture. It’s made with a few simple ingredients in minutes!
This rich, fudgy southern dessert is always a crowd pleaser! you can make it ahead and bake it just before serving. It’s slightly undercooked leaving a moist center, topped with the most amazing crunch!
Take it over the top by serving it a la mode with a scoop (or two) of ice cream for the ultimate dessert! This dessert comes together quickly and easily!
Table of Contents
What is Cobbler?
Cobbler is similar to pie, but cobbled on top with a course crust dropped by the spoonful just before baking.
While most cobblers are fruit based, you can also make a cooke or brownie based cobbler like marshmallow and peanut butter cookie cobbler, salted caramel cookie cobbler and of course, Chocolate Cobbler. I highly recommend you try them ALL!
Basically, it’s like a gooey brownie, but better!
If you love all things chocolate, this recipe is for you!
Chocolate Cobbler Ingredients
- Butter – Use unsalted butter or omit the salt in this recipe.
- Chocolate Chips – Chocolate chips melt incredibly well because they come in bits. You can also chop up chocolate bars. Use semi-sweet, milk chocolate or dark chocolate.
- Brown Sugar – Brown sugar has a much more complex flavor than white due to the molasses. It really adds to the flavor.
- Vanilla – Vanilla extract adds a hint of flavor.
- Flour – Use all-purpose flour, no need to sift it.
- Cocoa Powder – For the wonderful rich chocolatey flavor.
- Salt – A little salt really helps to bring out the sweetness in the chocolate.
- Add a hint of espresso powder.
- White Chocolate Cobbler – Simply use white chocolate chips, melting wafers or chopped bars.
How To Make Chocolate Cobbler
- Prep – Preheat he oven and grease oven safe creme brûlée dishes.
- Make – Melt together the butter and chocolate chips, add brown sugar and set aside.
- Combine – Beat together the eggs and vanilla and mix in the chocolate mixture. Add the flour, cocoa and salt and mix well.
- Bake – Pour the mixture into the dishes, top with sugar and bake.
This is a great make ahead dessert, and it’s a perfect option of dinner parties and date nights. I like to prep it in the afternoon, refrigerating the dough until dinner is complete & then putting it in the oven for a piping hot decadent dessert. So effortless!
How You Know When It’s Ready
The chocolate cobbler will take around 12-15 minutes to bake, based on your dish size. Be careful not to over bake the cobbler. It should have a slightly gooey center when it comes out of the oven.
Add a Little Extra Brown Sugar
Because if some is good, more is better! Sprinkle a little extra brown sugar anytime… either before you bake, right when it comes out of the oven, or even on individual servings as you plate.
You can’t go wrong with that added sweet crunch.
Best Served Fresh From the Oven
I find that all cobblers are best served hot straight out of the oven. The chocolate in the dessert will be wonderfully gooey. Of course, if you have any leftovers and eat them the next day out of the fridge with a spoon, I won’t judge you!
More Easy Dessert Recipes
- ½ cup butter
- 1 cup semi-sweet chocolate chips
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup flour
- ¼ cup cocoa
- ½ teaspoon salt
- Preheat oven to 350 degrees. Grease oven safe dishes, ramekins or small creme brûlée dishes.
- In a saucepan on low, melt butter and chocolate chips, stirring until smooth – about 5 minutes.
- Remove from heat and stir in brown sugar.
- In a mixing bowl, beat eggs and vanilla. Graduallly add chocolate mixture.
- Add flour, cocoa and salt and mix until well combined.
- Pour batter into ramekins and top with brown sugar.
- Bake 12-15 minutes based on your dish size, but be careful not to over bake. It should have a slightly gooey center.
- Butter – I prefer to use unsalted butter in this dessert. If you use salted butter, reduce the amount of added salt.
- Chocolate Chips – My go to is semi-sweet chocolate, but you can also make this dessert with milk, white or dark if you prefer.