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This Brownie Cobbler has a crackly brownie top and a molten fudgy bottom – top with a scoop of vanilla ice cream and you’ve got the ultimate easy indulgence!
Why You’ll LOVE Brownie Cobbler
- Uses a brownie mix so it comes together really quickly!
- Insanely easy! Just mix, pour, and bake!
- Texture heaven. Think crackly brownie top, fudgy brownie, and molten fudgy bottom layer!
- Perfect for impressing guests! No need to tell them how incredibly EASY it was!
- Great for so many occasions including weeknights, holidays, dinner parties, or any time you’re craving a rich, decadent dessert!
This recipe is similar to my Chocolate Cobbler recipe, but definitely more rich and fudgy (instead of cakey!). Though the Chocolate Cobbler has been a suuuuper popular recipe on my blog, I’ve had family tell me they like this one even better!!
Ingredients Needed
- Brownie Mix – Be sure to use the small (10.25 ounce) pouch of brownie mix! A boxed brownie mix will be too much. You’ll need the water, oil, and egg that is needed to mix up the brownies as well.
- White Sugar – aka granulated sugar.
- Brown Sugar – Light or dark brown sugar works great.
- Cocoa Powder – Use natural cocoa powder for this recipe (ie. Hershey’s, Nestle, Ghirardelli, etc.)
- Salt
- Cornstarch
How to Make Brownie Cobbler
This dessert is SO easy to make. Let me show you how it comes together!
Mix the Brownie Batter
Prepare the brownie mix according to the package instructions until the batter is stirred up. Set aside.
Mix together the Fudgy Pudding Layer
You can mix this up right in the pan OR whisk it together in a mixing bowl and transfer to the baking dish. To do so, you’ll combine all of the dry ingredients then whisk in the hot water. If you’re making it right in the baking dish, be sure to get the dry ingredients from all of the edges of the pan. At this point, it’ll be very runny (essentially flavored water).
Top with the Brownie Batter and Bake
Pour the brownie batter over the top of the liquid, letting it fall in a wide, smooth stream. The batter should cover most of the liquid layer (though you might see some liquid peeking out on the edges of the pan).
DO NOT mix the batter and the liquid!! This is very important to the success of the recipe. Bake for 25-30 minutes or until the bubbles are thick and gloopy (like pudding that’s boiling) and the center of the brownie is almost set.
Top the Brownie Cobbler and Serve Warm
I love topping the cobbler with a dusting of powdered sugar. It really makes it feel like a homemade brownie! Let the cobbler cool for a bit (10-15 minutes) to let the pudding layer thicken a bit. Then, serve warm….with vanilla ice cream, of course!
Other Serving Suggestions
You know I’m a big fan of about any dessert “a la mode” and this one is no exception! However, there are a few other favorite ways to top it, if you wanna try something different!
- Whipped Cream – Store-bought or homemade whipped cream is a great addition if you want something other than ice cream.
- Sea Salt – A sprinkle of flaky sea salt is a super simple way to elevate this dish!
- Fresh Berries – This is a very rich dessert, so adding fresh berries is not only a pretty garnish, but adds a tart, refreshing dimension to the dessert.
- A Sprig of Mint – The easiest way to make a dessert feel fancy? Add a small sprig of mint! This works great if you plan to plate the dessert for your guests.
Make a Double Batch!
Making a double batch is just as simple. Use a regular brownie mix box (anywhere between 16 and 19 ounces), double the pudding mixture (dry ingredients plus water) and prepare it in a deep dish 9×13-inch pan. It may take 5-10 additional minutes in the oven. This is a great option if you can’t find the smaller “pouch size” brownie mix.
Storage & Reheating Brownie Cobbler
- Store: Once the cobbler is completely cooled, cover with plastic wrap and store in the fridge for up to 3 days.
- Reheating: This dessert really is best warm, so spoon some cobbler onto a microwave-safe dish and microwave for 20-30 seconds or until heated throughout.
- Freeze: I don’t recommend freezing this dish. The gooey layer is truly best fresh!
Other Decadent Desserts to Try
- Chocolate Dump Cake
- Moist Chocolate Bundt Cake
- Chocolate Chip Cookie Cobbler
- Chocolate Poke Cake
- Turtle Brownies
- Chocolate Peanut Butter Bundt Cake
Brownie Cobbler
Equipment
- 1 Deep Square Baking Dish 8 or 9 inch
Ingredients
For the Brownie
- 1 10.25-ounce pkg fudge brownie mix* + ingredients needed to prepare brownies (likely oil, water, egg)
For the Pudding
- 1/2 cup brown sugar
- 1/4 cup sugar
- 2 tablespoons cocoa powder
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 cup boiling water
- powdered sugar for garnish, optional
Instructions
- Preheat oven to 350℉ and grease a deep 8×8 or 9×9 inch baking dish.
- In a medium sized mixing bowl, prepare the brownie mix as instructed on package; set aside (don't pour into the pan yet!).1 10.25-ounce pkg fudge brownie mix*
- In another bowl, combine the dry topping ingredients (brown sugar, sugar, cocoa powder, cornstarch, and salt) then stir in the boiling water.1/2 cup brown sugar, 1/4 cup sugar, 2 tablespoons cocoa powder, 1/4 teaspoon salt, 1 cup boiling water, 1 tablespoon cornstarch
- Pour the hot mixture into the bottom of the prepared pan.
- Pour the brownie batter on top.
- Bake for 25-30 minutes. The top should be shiny and there should be a fudgy pudding bubbling around the edges of the pan.
- Let it cool for 10-15 minutes then garnish with a dusting of powdered sugar and serve warm with ice cream, if desired.powdered sugar
