- Level: Easy
- Total: 1 hr 5 min
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 647
- Total Fat
- 31 g
- Saturated Fat
- 19 g
- Carbohydrates
- 95 g
- Dietary Fiber
- 4 g
- Sugar
- 72 g
- Protein
- 6 g
- Cholesterol
- 62 mg
- Sodium
- 527 mg
Cobblers date back to the 1850s in America in various forms, but were originally made with fruit. Ree likes to make this version for her chocoholic husband Ladd as a special treat.
- Level: Easy
- Total: 1 hr 5 min
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 647
- Total Fat
- 31 g
- Saturated Fat
- 19 g
- Carbohydrates
- 95 g
- Dietary Fiber
- 4 g
- Sugar
- 72 g
- Protein
- 6 g
- Cholesterol
- 62 mg
- Sodium
- 527 mg
Ingredients
Base:
Topping:
Directions
- For the base: Preheat the oven to 350 degrees F. Add the butter to a 9-by-13-inch baking dish and place in the oven while it preheats and melts.
- Mix the flour, sugar and cocoa powder in a bowl. Mix in the buttermilk and vanilla until a batter forms. Spoon the batter around the baking dish over the melted butter.
- For the topping: Top with the chocolate chunks, sugar and cocoa powder. Pour over the boiling water and, without stirring, bake until a nice crust forms, 40 to 45 minutes. Serve warm with cookies and cream ice cream.
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