Ingredients

The following ingredients have 8 Servings
  • 1 cup all-purpose flour (, spooned and leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 cup whole milk
  • 1/4 cup unsalted butter (, melted)
  • 1 teaspoon vanilla
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 cups very hot water ((almost to a boil but not quite))
  • vanilla ice cream

Instruction

  • Preheat oven to 350 degrees F. Coat an 8x8-inch square baking dish that has high sides with nonstick cooking spray, then place it on a rimmed baking sheet (just in case the chocolate bubbles over a little.)
  • Make the batter: In a mixing bowl, whisk together the flour, baking powder, salt, granulated sugar, and cocoa powder. Stir in milk, melted butter, and vanilla until combined and smooth (batter will be thick.)
  • Using a spatula, spread mixture into the prepared baking dish in an even layer.
  • Make the topping: Combine the brown sugar, granulated sugar, and cocoa powder; sprinkle over batter - it will look like a lot, but use it all! (DO NOT STIR.)
  • Slowly pour hot water over the entire top, trying not to disturb the brown sugar layer (DO NOT STIR.)
  • Transfer to the oven and bake until the middle is mostly set, but still has a slight wiggle, about 40 minutes. (The cake will rise to the top and hot fudge will form on the bottom.)
  • Remove from oven and let sit for about 15 minutes to set a bit. (It can be tempting to skip this step, but don't! The bottom of the cobbler will still be loose, but letting it sit will allow it to cool and thicken some.)
  • Serve warm portions in bowls with some of the chocolate sauce from the pan spooned on top and a scoop of vanilla ice cream!