Chocolate cobbler recipe

For the bottom brownie layer:
1/2 cup of flour
1 teaspoon of baking powder
1/8 teaspoon of salt
1/2 teaspoon instant express powder (optional)
2 tablespoons of unsweetened cocoa powder
5 tablespoons of Horizon 2% organic drinking milk
5 tablespoons of granulated sugar
2 tablespoons unsalted butter, melted
3/4 teaspoon vanilla extract
For the upper layers:
2 tablespoons of unsweetened cocoa powder
4 tablespoons of granulated sugar
1/4 cup light brown sugar
1/2 cup hot tap water
To serve: vanilla ice cream

Preheat the oven to 353 and prepare a small 0.6 L (about 20 ounce) ceramic baking sheet.

Prepare the brownie layer first: in a small bowl, combine the flour, baking powder, salt, espresso powder (if using) and cocoa powder. Add the milk, granulated sugar, melted butter and vanilla. The dough will be very thick. Distribute it in an even llayer on the baking sheet.

In another bowl, make the top layer: mix the cocoa powder, sugar and brown sugar. Sprinkle evenly over brownie batter.

Pour the water tap over everything, but DO NOT TURN ON.

Bake the shoe rack on a small tray of leaves to catch the overflow for 35 minutes. Let stand 15 minutes before serving hot.

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