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 recipe is an updated version of the earlier chocolate cobbler on my site. I reduced the water by ¼ 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: 2% milk.
I’m a long-time believer in grass-fed dairy, and was thrilled when my favorite milk 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.
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.
-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!
Chocolate Cobbler Recipe
Southern chocolate cobbler recipe for two.
Ingredients
- For the brownie bottom layer:
- ½ cup flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ½ teaspoon instant espresso powder (optional)
- 2 tablespoons unsweetened cocoa powder
- 5 tablespoons of 2% Milk
- 5 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted
- ¾ teaspoon vanilla extract
- For the top layers:
- 2 tablespoons unsweetened cocoa powder
- 4 tablespoons granulated sugar
- ¼ cup light brown sugar
- ½ cup hot tap water
- for serving: vanilla ice cream
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. 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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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 420Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 40mgSodium: 270mgCarbohydrates: 70gFiber: 2gSugar: 47gProtein: 5g
Heidi - Bits of Sunshine says
mmmmmm. This looks so yummy! Just so happens that my husbands birthday is on Valentines day, so this will be a perfect romantic/birthday pudding! Woo hoo!
Becca - Cookie Jar Treats says
This is absolutely adorable. I've never heard the name chocolate cobbler, but I've had this type of cake before. I think I know it as the chocolate pudding cake. Either was this looks awesome! :)
megan @ whatmegansmaking says
Chocolate cobbler sounds pretty incredible! I've been meaning to try something like this for awhile, but just haven't yet.
Kathryn says
Oh wow, this dessert sounds insanely good. I don't think I can wait until valentine's day to try it!
Joanne says
So, I'm pretty sure if I made this for the.boy. he would propose to me on V-Day. Note to self - bake with caution. :P
Angie @ Big Bear's Wife says
Perfect for a Valentines Day dessert! I want to dig right in!
shelly (cookies and cups) says
What a great idea! Would it be wrong if this was just for one? I mean me?
Ellie @ Ginger Bear Kitchen says
Wow! The gooey chocolate pictures are making my mouth water. I'm printing this recipe right now and putting it in the "To Do" pile. Thanks!
Tasha Zee says
So I am going to be drooling ALL day thinking about this ... I must have some! Looks amazing.
Amy says
Can this be baked ahead of time, say the night before serving? Or should it really be served soon after baking?
Christina says
Good question, Amy! I think it's best right out of the oven. BUT, that being said, I did store some of it after baking in the fridge and reheated the next night. Just as tasty. :)