CHOCOLATE COBBLER

Probably not a myth that chocolate makes any day look better.   Looking back over old cookbooks, seems like home cooks back over 100 years had the same idea.  It’s the most densely chocolate dessert to ever come out of The Kitchen Hive’s oven.  It’s not actually a traditional “cobbler” at all—no fruit, no crust.  It appears in those community cookbooks all over the south and mid-west—each area claiming it as its own.  Basic pantry ingredients, straightforward instructions, easy dessert for a weekend dinner or a “bring a dish” gathering—and it’s chocolate!

• 1 cup flour
• ¾ cup white sugar
• ¼ cup. Plus 2 tblsp unsweetened cocoa powder—divided
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup milk
• 6 tblsp of butter, melted
• 1 tsp vanilla extract
• ¾ cup packed brown sugar
• ½ cup chocolate chips
• 1 ½ cups boiling water

Melt butter in 8” baking dish in 350’ oven.  Add chips to melted butter. Whisk flour, white sugar, 2 tblsp of the cocoa powder and salt in a bowl.  Add the liquid ingredients to the flour-sugar mixture and stir well.  Pour over butter and melted chips. 

Whisk the brown sugar and remaining ¼ cup cocoa powder and sprinkle mixture over batter.  Pour the VERY hot water over the top—do not stir. 

Bake at 350’ for 30 minutes until the center is barely set.  Serve with scoop of vanilla ice cream.

The Kitchen Hive