Description

Southern Chocolate Cobbler is an easy, old-fashioned dessert with a brownie-like top and gooey fudge sauce underneath. Made with simple ingredients and ready in about an hour, this magical cobbler creates its own sauce as it bakes, no stirring required!

Ingredients

For the Batter:

1/2 cup (113 g) butter – Melted right in the baking dish for easy cleanup
1½ cups (297 g) granulated sugar
3 tablespoons (16 g) unsweetened cocoa powder – Not Dutch-process; regular works best
2 cups (226 g) self-rising flour – The secret to that tender, cake-like texture
1 cup (227 g) whole milk – Room temperature is ideal but cold works too
2 teaspoons (9 g) vanilla extract – Pure vanilla adds depth

For the Chocolate Cobbler Topping:

2 cups (396 g) granulated sugar
1/2 cup (42 g) unsweetened cocoa powder – This creates that gorgeous sauce
3 cups (681 g) boiling water – Must be boiling hot for the magic to happen

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Instructions

Step 1: Preheat and Prep Your Butter

Preheat your oven to 350°F. Place the 1/2 cup of butter directly into your 9×13-inch baking dish and pop it in the oven while it preheats. Let it melt completely, then carefully remove the dish and set it aside. Don’t worry about spreading the butter around—it knows what to do.

Step 2: Mix Up the Batter

In a medium bowl, combine 1½ cups sugar, 3 tablespoons cocoa powder, 2 cups self-rising flour, 1 cup milk, and 2 teaspoons vanilla extract. Stir until just combined and smooth—a few small lumps are fine. This batter will be thick and chocolatey, and it’ll smell amazing already.

Step 3: Add Batter to Melted Butter (Don’t Stir!)

Spoon the batter evenly over the melted butter in your baking dish. Use the back of your spoon to spread it gently if needed, but here’s the golden rule: DO NOT STIR the batter into the butter. I know it looks weird just sitting there on top, but this is crucial for creating those gorgeous layers.

Step 4: Make Your Magic Topping

In a separate bowl, whisk together 2 cups sugar and 1/2 cup cocoa powder until well combined. Sprinkle this mixture evenly over the batter in the pan. It should cover most of the surface—don’t worry if it’s not perfect.

Step 5: Pour on the Boiling Water (Still Don’t Stir!)

Bring 3 cups of water to a rolling boil. Carefully and slowly pour the boiling water over the entire cobbler, covering all that cocoa-sugar topping. I know this seems absolutely bonkers, but again: DO NOT STIR. This is where the magic happens, I promise.

Step 6: Bake Until Set on Top

Slide your cobbler into the oven and bake for 35 to 40 minutes. You’ll know it’s ready when the top looks set and slightly crackled, kind of like a brownie. The edges might bubble up a little—that’s perfect. The bottom will still be loose and saucy, and that’s exactly what you want.

Step 7: Cool and Let the Sauce Thicken

Remove from the oven and let cool for 15 to 20 minutes. This cooling time is important—the sauce underneath will thicken up as it sits. Your kitchen will smell like a chocolate dream, and it’ll take every ounce of willpower not to dive in immediately.

Step 8: Serve Warm with Ice Cream

Scoop portions into bowls, making sure to get some of that gorgeous sauce from the bottom. Top with a generous scoop of vanilla ice cream and watch it melt into all that warm chocolate.

Notes

Don’t overbake trying to set the bottom – Remember, it’s supposed to be saucy down there; if you bake it until the bottom is firm, you’ve gone too far
Serve it warm, not hot – That 15-20 minute cooling time really does make a difference in texture
Double-check your self-rising flour – If it’s been sitting in your pantry for over a year, the leavening might be weak; grab a fresh bag
Let it rest before serving guests – It actually tastes even better after sitting for 30 minutes as the flavors meld together

Prep Time: 10 minutes
Cook Time: 35-40 minutes + Cooling Time: 15-20 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American