“This is a twist on our family’s standard chocolate cobbler, the one my daughter asks me to make every time she has a friend over. My mother always made it for us because it calls for ingredients she kept on hand—and it doesn’t even need an egg!”
Christy’s Tip: “Although it’s tempting, resist the urge to stir the hot water into the batter. Trust me—it bakes up beautifully.”
- 1 cup self-rising flour
- 3⁄4 cup sugar
- 6 tablespoons natural unsweetened cocoa powder, divided
- 1⁄2 cup whole milk
- 2 tablespoons butter, melted
- 1⁄2 teaspoon vanilla extract
- 3⁄4 cup firmly packed light brown sugar
- 1⁄2 cup semisweet chocolate morsels
- 1⁄2 cup roasted salted peanuts, chopped
- 1 3⁄4 cups very hot water
- Chopped roasted salted peanuts
- Vanilla ice cream, to serve
- Preheat oven to 350°. Spray an 8-inch baking dish with nonstick baking spray with flour.
- In a medium bowl, stir together flour, sugar, and 2 tablespoons cocoa. Add milk, melted butter, and vanilla, stirring to combine. Spoon batter into prepared dish, spreading evenly.
- In a small bowl, stir together brown sugar and remaining 4 tablespoons cocoa. Sprinkle brown sugar mixture, chocolate morsels, and peanuts evenly over batter. Gently pour 1 3⁄4 cups hot water over peanut mixture. (Do not stir.)
- Bake until top of cobbler is firm and filling is bubbly, approximately 35 minutes. Sprinkle with peanuts. Serve with ice cream.