Chocolate cobbler recipe for two made in a small baking dish. This Southern chocolate cobbler recipe is basically a brownie baked with hot fudge on the bottom.
This post is sponsored by the National Frozen and Refrigerated Foods Association, also known as NFRA. See EasyHomeMeals.com for more recipes & tips.
Also, this recipe is an updated version of the earlier chocolate cobbler on my site. I reduced the water by 1/4 cup and tested both Dutch-processed and regular cocoa powder and they’re both great here.
I’ve heard this chocolate cobbler recipe called many things over the years: chocolate pudding cake, mud pie, brownie pie, brownie fudge bake, death by chocolate, and more. But mainly, I hear it referred to as ‘the best chocolate dessert ever.’ Which is 100% true.
Essentially, it’s a brownie baked with hot fudge sauce, all in one pan!
The method to make this Chocolate Cobbler feels very strange. It starts with a thick layer of brownie batter on the bottom of the baking dish, followed by a crumbled dry mixture on top. Boiling water is poured on top of both layers in the dish—it is never stirred. Resist the urge to stir the layers together, or you will not get a layer of fudge on the bottom with brownie on top!
You will doubt me when you’re baking. You will think I’m crazy, but when it comes out of the oven, you will become a believer. At that point, you will praise me for helping you get brownies and hot fudge sauce in the same pan for such little effort!
This recipe for chocolate cobbler is amazing served with vanilla ice cream, because the heat of the fudge sauce just begs for it. Warm chocolate cake with fudge sauce and ice cream is the literal definition of ‘best chocolate dessert ever.’
Chocolate cobbler relies on milk for moisture and fluff. I use the milk that I always have in my fridge: Horizon Organic Grass-fed 2% milk.
I’m a long-time believer in grass-fed dairy (it’s what our grandparents ate, by the way), and was thrilled when my favorite organic milk by Horizon became available in a grass-fed version! I appreciate companies that make the extra effort to make products that are better for our health and the environment.
Grass-fed milk is higher in CLA (conjugated linoleic acid), which is one of the good fats that reduces heart disease and helps increase absorption of vitamins A and D in our bodies.
I’ve bought Horizon Organic milk for years, and love its creamy richness.
Fun side note: this recipe is entirely egg free, so if you’re out of eggs or avoiding eggs because of an egg allergy, you can enjoy this! I seem to have a lot of Mamas write writing to me and asking for more egg-free recipes for their kiddos once they discover my small batch of chocolate cupcakes are egg-free.
I made you a video to show you exactly how to make this chocolate cobbler for two recipe, because I wanted you to see the weird baking method. It’s so hard to not to stir this before it heads to the oven, and I want you to see the texture of it.
Baking tips for this Southern Chocolate Cobbler Recipe:
-The pan I use has a 0.6-quart (20-ounce) capacity. Fill your baking dish up with water to test the capacity—it should hold 2.5 cups of water to the top. This is a dish similar to what I’m using.
-Bake this chocolate cobbler on a sheet pan to catch drips from the hot fudge sauce bubbling up from underneath.
-Let it cool for 15 minutes before scooping and serving with vanilla ice cream.
-Yes, the recipe really doesn’t have any eggs!
- For the brownie bottom layer:
- 1/2 cup flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 teaspoon instant espresso powder (optional)
- 2 tablespoons unsweetened cocoa powder
- 5 tablespoons of Horizon Organic Grass-Fed 2% Milk
- 5 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted
- 3/4 teaspoon vanilla extract
- For the top layers:
- 2 tablespoons unsweetened cocoa powder
- 4 tablespoons granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup hot tap water
- for serving: vanilla ice cream
- 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. Sprinkle this over the brownie batter evenly.
- 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. Let stand 15 minutes before serving hot.
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Amount Per Serving: Calories: 412 Total Fat: 14g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 39mg Sodium: 262mg Carbohydrates: 69g Fiber: 2g Sugar: 47g Protein: 5g