I made my Brownie Cobbler using unsalted butter, granulated sugar, and rich unsweetened cocoa powder, balanced perfectly with eggs and a hint of vanilla. This dessert brings together fudgy brownie intensity and the allure of molten lava cake, finished with semi-sweet chocolate chips for that extra indulgent twist.

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I first discovered this recipe by chance when I was rummaging through old family cookbooks and it instantly reminded me of a long lost secret. Grandma’s Old Fashioned Chocolate Cobbler is seriously unlike any dessert I’ve ever had.

This recipe is like a mix of fudgy brownie and molten lava cake that creates pure decadence in every single bite. I love using ingredients like 1 cup of melted unsalted butter and 1 cup of unsweetened cocoa powder that really give it that deep, rich flavor.

Adding in eggs at room temperature and 1 teaspoon of vanilla extract really brings everything together, and the semi-sweet chocolate chips make it delightfully gooey throughout. Trust me when I say that this is the real deal for anyone who likes desserts that are not only delicious but also a bit adventurous.

Enjoy making this treat and watching it become a new favorite at your home!

Why I Like this Recipe

1. I love how the chocolate flavor is super rich and decadent. Every bite makes me feel like I’m in a dessert wonderland and its fudgy texture with slightly set edges is just perfection to me.

2. I really like that this recipe is totally easy to whip up. Even if I’m not a master in the kitchen, mixing melted butter with eggs and folding in those chocolate chips makes it feel simple and fun.

3. I appreciate the cozy memories it brings back. This chocolate cobbler reminds me of spending time in the kitchen with my family when I was a kid and those warm, gooey treats felt like a big, comforting hug.

4. I enjoy how versatile it is. Whether I’m having it on its own or topping it off with vanilla ice cream or a drizzle of chocolate sauce, I know it always turns out amazingly indulgent.

Ingredients

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Unsalted butter provides richness and moisture, making the cobbler extra tender and full of flavor.
Granulated sugar adds sweetness and structure, balancing the bold cocoa taste perfectly.
Eggs enrich the batter wit protein and bind ingrediants, giving it a soft crumb texture.
Unsweetened cocoa powder brings a deep chocolate flavor and a natural, dark color.
All-purpose flour gives structure and lightness, helping the cobbler rise just right.
Chocolate chips melt to create delightful pockets, adding bursts of gooey sweetness throughout.
Vanilla extract accentuates flavors subtly, rounding out the overall taste of the cobbler.

Ingredient Quantities

1 cup unsalted butter (2 sticks), melted

2 cups granulated sugar

4 large eggs, at room temp

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup unsweetened cocoa powder, sifted

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

How to Make this

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1. Preheat your oven to 350°F and grease a baking dish or line it with parchment paper.

2. In a large bowl, whisk together the melted butter, granulated sugar, eggs and vanilla extract until it’s all smooth.

3. In a separate bowl, sift the flour, unsweetened cocoa powder, baking powder and salt to remove any lumps.

4. Gradually mix the dry ingredients into the wet ingredients – stir until just combined without overmixing.

5. Fold in the semi-sweet chocolate chips evenly.

6. Pour the batter into your prepared dish and spread it out evenly.

7. Bake for about 25 to 30 minutes, checking around the 25-minute mark; the center should look fudgy but set around the edges.

8. Remove from the oven and let it cool in the dish for about 10 minutes.

9. For extra pleasure, serve warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce.

10. Enjoy your decadent Grandma’s Old Fashioned Chocolate Cobbler while it’s still warm and gooey!

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking dish or pan (greased or lined with parchment paper)
3. Large mixing bowl (for wet ingredients)
4. Another bowl (for dry ingredients)
5. Whisk (to mix the wet ingredients)
6. Fine mesh sieve (for sifting the dry ingredients)
7. Spatula or wooden spoon (to fold in the chocolate chips and stir everything together)
8. Measuring cups and spoons (for all the ingredients)

FAQ

Can I use salted butter instead of unsalted? – It might work but unsalted butter is best since it gives you full control over the saltiness of the cobbler. Sometimes salted butter can make it too salty for my liking.

How long does it take to prep and bake these goodies? – You usually need about 15 minutes to prep and around 25 to 30 minutes in the oven. But keep an eye on them because every oven is different.

Why do I have to sift the cocoa powder? – Sifting helps to get rid of lumps and makes sure the texture is nice and smooth. It really makes a difference in the final result.

Can I swap out the chocolate chips for another kind? – Yeah, you can experiment with milk or dark chocolate chips. However semisweet chips really give it that old fashioned flavor that makes it extra special.

How do I store leftovers? – Let it cool completely then cover tightly and keep it in an airtight container. It stays good for a few days at room temperature but if you want it to last longer, pop it in the fridge.

Grandma’s Old Fashioned Chocolate Cobbler Recipe Substitutions and Variations

Unsalted butter: Instead of melting butter you can use an equal amount of coconut oil or margarine. They give a pretty similar rich flavor and work well in the mix
Granulated sugar: You might try brown sugar as a replacement but keep in mind it will add a hint of molasses flavor. Some folks also use a mix of white and honey, but you might need to adjust the wet ingredients
Eggs: You can substitute each egg with 1/4 cup unsweetened applesauce if you want a lighter or vegan version. It sometimes changes the texture a bit tho
All-purpose flour: If you dont have this on hand, you can use a gluten-free blend or even whole wheat pastry flour. The texture can be a bit denser but the taste is still delicious

Pro Tips

1. If you can, use eggs and butter that are actually at room temperature instead of straight out of the fridge so everything mixes together much better and you avoid weird clumps in your batter.

2. Sifting the cocoa powder with the flour is a game changer – it makes sure your batter is super smooth, and even if you mess up sometimes, you won’t end up with lumpy spots in your cobbler.

3. When you mix in the chocolate chips, don’t beat the batter too hard. Folding them in gently keeps the fudgy texture intact and stops the chips from melting too much into the mix.

4. Check your cobbler a little earlier than the full time given because every oven is different. A slightly underdone, fudgy center is what you want, so test it to avoid overbaking and turning it into a dry mess.