Chocolate Cobbler (Gooey Chocolate Self-Saucing Pudding)
This chocolate cobbler, also called chocolate self-saucing pudding, is a gooey, brownie-like dessert made from pantry staples: flour, unsweetened cocoa powder, sugar, butter, and milk, with semi-sweet chocolate chips folded into the batter. A cocoa and brown sugar topping goes on, then boiling water is poured over everything, and the oven turns it into its own chocolate sauce as it bakes. There are no eggs and no mixer, so it’s an easy one to pull together when a chocolate craving hits or unepected guests show up.
Servings 8
Calories 432kcal
Equipment
Ingredients
- 1¼ cups granulated sugar divided
- 1 cup all-purpose flour
- 6 tablespoons unsweetened cocoa powder divided
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup whole milk
- ⅓ cup unsalted butter melted
- 1½ teaspoons vanilla
- ½ cup brown sugar
- 1½ cups boiling water
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°.
- Stir together 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder, and salt. Stir in milk, butter, and vanilla, mixing until smooth. Add chocolate chips. Spread into an un-greased 8-inch square glass baking pan or deep dish pie pan. (It will be very thick.)
- In a small bowl, mix 1/2 cup sugar, brown sugar, and 3 tablespoons cocoa. Sprinkle evenly over batter. Pour hot water over the top. Do not stir.
- Bake for 35-38 minutes, or until center is almost set. Let stand for 15 minutes, then serve. Great served with vanilla ice cream.
Notes
- Use boiling water, not just hot from the tap. It takes about 2 minutes in the microwave.
- In a pinch, water can replace the whole milk in the batter.
- The semi-sweet chocolate chips are optional, but they add more chocolate flavor and a little texture.
- Reheat leftovers in a 350° oven until warm, or in the microwave. It’s best warm, but it’s still great reheated.
