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My Granny’s Chocolate Cobbler

Posted by in Baking, Step-by-Step Recipes

This week, Ree’s in Orlando, ditching the boots for a pair of flip flops. Right now, she’s either lost in Wally World, hiding in the bathroom, or clutching the bars of some insane ride and crying for her mommy. So we have another special guest filling in for this week’s Tasty Recipe post! Today, missamy takes over with a decadent chocolate dessert that looks almost too good to be true. If you remember Amy from her feature some months back, then you know you’re in for a wild and delicious ride. It’s all yours, Amy!

Tasty Kitchen Blog: My Granny's Chocolate Cobbler. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Susan Hawkins.

 
When I was invited to guest post here I was filled with glee and honored to have been asked to fulfill such a task. Ree rocks the recipe rundown like no other. To try to fill her shoes (or boots) is an undertaking for sure. But I’ll do my best. And today, chocolate is involved, so how can I go wrong? Chocolate always covers a multitude of shortcomings in the kitchen. Burn a roast? Serve a chocolate pie and no one will remember. Running late and all you have on hand is sandwich fixings? Chocolate brownies will make it all better. You get the picture.

So when I saw this recipe, My Granny’s Chocolate Cobbler submitted by Tasty Kitchen member Susan Hawkins, I knew I had to give it a try. Ya know, for y’all. I’m a trooper like that. You can thank me later. Or rather, thank Susan and her Granny for the recipe.

This cobbler reminds of a Molten Chocolate Lava Cake, like the one Ree once shared. But I think it’s a little more ooey gooey with a crispy and crunchy top concealing a moist cake and rich chocolate syrup. Let’s get started and you can see for yourself!

 
 
 
Tasty Kitchen Blog: My Granny's Chocolate Cobbler. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Susan Hawkins.

The ingredients are simple. You’ll need flour, baking powder, salt, cocoa powder, sugar, milk, melted butter, vanilla extract, brown sugar and hot tap water.

 
 
 
Tasty Kitchen Blog: My Granny's Chocolate Cobbler. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Susan Hawkins.

Begin with the flour in a mixing bowl.

 
 
 
Tasty Kitchen Blog: My Granny's Chocolate Cobbler. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Susan Hawkins.

Next add the baking powder, salt, 3 tablespoons of the cocoa powder and 3/4 of the sugar.

 
 
 
Tasty Kitchen Blog: My Granny's Chocolate Cobbler. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Susan Hawkins.

Side note here: I used dark cocoa powder for this recipe, which can be found in most local groceries. I’m a dark chocolate fan. You can certainly use regular cocoa powder, but if you can find it, the dark cocoa powder gives it an extra kick of richness that would make Ree’s skirt fly up. I don’t wear many skirts but I felt a distinct breeze up my pant legs.

 
 
 
Tasty Kitchen Blog: My Granny's Chocolate Cobbler. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Susan Hawkins.

Okay, back to the recipe. Mix ingredients well.

 
 
 
Tasty Kitchen Blog: My Granny's Chocolate Cobbler. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Susan Hawkins.

Next add the milk, melted butter and vanilla extract.

 
 
 
Tasty Kitchen Blog: My Granny's Chocolate Cobbler. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Susan Hawkins.

Combine well until you have a smooth batter. At this point it looks much like a brownie batter. I suppose, if you wanted, you could stop here and call it day. But Granny has bigger plans for us, so hold your horses.

 
 
 
Tasty Kitchen Blog: My Granny's Chocolate Cobbler. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Susan Hawkins.

In an 8 x 8″ or equivalent size casserole or baking dish, evenly spread the chocolate batter and set aside.

 
 
 
Tasty Kitchen Blog: My Granny's Chocolate Cobbler. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Susan Hawkins.

Moving right along, in a bowl place the remaining white sugar, the brown sugar and remaining 4 tablespoons of cocoa powder.

 
 
 
Tasty Kitchen Blog: My Granny's Chocolate Cobbler. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Susan Hawkins.

Combine well. The mixture was a little lumpy due to my brown sugar clumping but I just broke apart any large clumps and didn’t worry about the others.

 
 
 
Tasty Kitchen Blog: My Granny's Chocolate Cobbler. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Susan Hawkins.

Evenly distribute dry mixture over the chocolate batter.

 
 
 
Tasty Kitchen Blog: My Granny's Chocolate Cobbler. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Susan Hawkins.

Now here’s where it gets a little wonky. You may wonder what was Granny thinkin’? I even checked the recipe, concerned I had missed a step. Pour 1 1/2 cups of hot tap water over the whole thing and don’t stir.

 
 
 
Tasty Kitchen Blog: My Granny's Chocolate Cobbler. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Susan Hawkins.

Again, don’t stir. Just let it be. It looks kinda wrong, I know, but some kind of Granny magic happens. Trust me. Or rather trust Granny. She knew what she was doing.

Bake in a 350° F oven for approximately 40 minutes or until the center is set.

 
 
 
Tasty Kitchen Blog: My Granny's Chocolate Cobbler. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Susan Hawkins.

And here ’tis!

 
 
 
Tasty Kitchen Blog: My Granny's Chocolate Cobbler. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Susan Hawkins.

A yummy, chocolatey goodness awaits below that crunchy shell.

 
 
 
Tasty Kitchen Blog: My Granny's Chocolate Cobbler. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Susan Hawkins.

All I can say is have some vanilla ice cream on hand because it’s the perfect accompaniment. The cobbler is rich and decadent but not too sweet. Ice cream, whipped cream or a tall glass of milk balances out the richness just fine. Mighty fine indeed.

 
 
 
Tasty Kitchen Blog: My Granny's Chocolate Cobbler. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Susan Hawkins.

Just so you know, while I don’t normally cook gluten-free, I did try a gluten-free version just by substituting Bob’s Red Mill Gluten-Free All-Purpose Flour for the same amount of flour called for in this recipe. It turned out delightful. I took it to a get-together and it was gobbled up by kids and adults alike.

A big thanks to Susan for sharing her granny’s recipe with us all. It’s a keeper for sure!

 
 

Printable Recipe

My Granny’s Chocolate Cobbler

4.71 Mitt(s) 95 Rating(s)95 votes, average: 4.71 out of 595 votes, average: 4.71 out of 595 votes, average: 4.71 out of 595 votes, average: 4.71 out of 595 votes, average: 4.71 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 10

10

Description

This cobbler brings back childhood memories of summer time at my granny’s house. She would make this decadent dessert to go with the homemade vanilla ice cream. I don’t know of anything that melts ice cream better.

Ingredients

  • 1 cup All-purpose Flour
  • 2 teaspoons Baking Powder
  • ¼ teaspoons Salt
  • 7 Tablespoons Cocoa Powder, Divided
  • 1-¼ cup Sugar, Divided
  • ½ cups Milk
  • ⅓ cups Melted Butter
  • 1-½ teaspoon Vanilla Extract
  • ½ cups Light Brown Sugar, Packed
  • 1-½ cup Hot Tap Water

Preparation Instructions

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.

 
 
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Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She and her husband have two children, and in his eyes, everything she does is perfect. We kinda think so too.

 

205 Comments

Comments are closed for this recipe.

penelopephoebe on 8.27.2010

This looks totally fabulous….I must try it!!

srithasan on 8.25.2010

Step by step preparation is good.Totally It became a Nice Chocolate Ice Cream.

A Web Developer on 8.24.2010

You should avoid using so many images in your next post. This page loads like crap. I’m on a broadband internet connection and I actually had to open this page and let it load in the background for 4 minutes.

You should read up on CDNs (content delivery networks) and how they work.

Reeza on 8.18.2010

Two words – chocolatey goodness. Wow. That is a definite make again… and again… and again…

Ms Mary Mackmackmack on 8.8.2010

Great job, Amy! :DD