Chocolate Cobbler {oh.my.word.}

Last week sometime I was on Pioneer Womans Tasty Kitchen lurking about and ran across a few recipes that I wanted to try out.  Well the day that I happened to be lurking, a recipe for chocolate cobbler was being featured.

Now, I didn’t hardly read the title before the picture had my mouth pouring water. {not just drooling} When your pouring, it’s one of those you gotta put that thing in your mouth, right then moments!

Well, I scanned the ingredients, darn it, I was out of cocoa powder!  So I would have to wait until our grocery day.  So I waited and then after we got home from grocery shopping while the kids and Zack were playing the Wii, I ran into the kitchen with the lap top in tow. 

I made this chocolate concoction as fast as I could.  Praying that baking wouldn’t really take 40 minutes and then thinking, oh how I wished I had a convection oven at that moment in time.

Then after what seemed like 3 days later, this came out of the oven and my house smelled like heaven. {because I know deep down that heaven smells like chocolate!}

Oh yes y’all, that is like molten melted chocolate ooozing from under that crust!  And I topped it with natural vanilla ice cream and literally melted in the chair as I ate this spoonful by spoonful, thinking and saying out loud…”I could eat myself sick on this stuff!”.

If your a chocolate lover, you have got to give this a try, I promise you won’t be disappointed.

What will you need?

• 1 cup All-purpose Flour
• 2 teaspoons Baking Powder
• ¼ teaspoons Salt
• 7 Tablespoons Cocoa Powder, Divided
• 1-¼ cup Sugar, Divided
• ½ cups Milk
• ⅓ cups Melted Butter
• 1-½ teaspoon Vanilla Extract
• ½ cups Light Brown Sugar, Packed
• 1-½ cup Hot Tap Water

What do you do?

Preheat oven to 350 degrees.

First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.

Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.

Pour the mixture into an ungreased 8-inch baking dish. I prefer my small oval Corning Ware glass dish.

In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.

Pour the hot tap water over all. DO NOT STIR!

Bake for about 40 minutes or until the center is set.

Let stand for a few minutes if you can hold yourself back. Serve with homemade ice cream using the gooey sauce to spoon over all.

Recipe Source: Find it here.