Chocolate Cobbler Recipe

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Chocolate Cobbler Recipe

You’ve got a minor error in your instructions. I made this for an at-home date night the other night with my husband, and based on your pictures, I used a small casserole dish. Your recipe said to use a dish with a 1 1/2 cup capacity, but I think you mean a 1 1/2 quart capacity. Big difference. I guessed right, and the dessert was aMAZing, but I didn’t know if you wanted to change it. Thanks!

Ingredients
For the brownie bottom layer:

1/2 teaspoon instant espresso powder (optional)
1/2 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
5 tablespoons granulated sugar
2 tablespoons unsalted butter, melted
3/4 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
5 tablespoons of Horizon Organic Grass-Fed 2% Milk

For the top layers:

1/4 cup light brown sugar
1/2 cup hot tap water
for serving: vanilla ice cream
2 tablespoons unsweetened cocoa powder
4 tablespoons granulated sugar

Instructions

Preheat the oven to 350 and have ready a 0.6L (about 20 ounces) small ceramic dish.
First, make the brownie layer: In a small bowl, whisk together the flour, baking powder, salt, espresso powder (if using), and the cocoa powder. Stir in the milk, granulated sugar, melted butter and vanilla. The batter will be very thick. Spread it in an even layer in the baking dish.
In a separate bowl, make the top layer: whisk together the cocoa powder, sugar and brown sugar.
Then Sprinkle this over the brownie batter evenly.
Then Pour the hot tap water on top of everything, but DO NOT STIR.
Bake the cobbler on a small sheet pan to catch overflow for 35 minutes.
Next, Let stand 15 minutes before serving hot.
Enjoy It !

Recipes adapted from : eatathomecooks.com