Chocolate Cobbler

1 cup flour or 1/3 cup millet flour + 2/3 cup white rice flour + ½ tsp xanthan gum or your favorite GF flour (omit xanthan gum if your flour already contains it)

¾ cup white sugar

6 tbsp unsweetened cocoa powder, divided in ½

2 tsp baking powder

1 tsp espresso powder (optional)

¼ tsp sea salt

½ cup milk

6 tbsp unsalted butter, melted

1 tsp GF vanilla

1 cup packed brown sugar

½ cup chocolate chips

½ cup chopped toasted pecans or additional ½ cup dark chocolate chips (either is optional)

1 cup hot water (from tap)

GF vanilla ice cream or gelato, for serving

Lightly spray an 8x8 inch (or similar size) baking dish/pan with GF baking spray.

In a medium mixing bowl, whisk together flour(s), xanthan gum, white sugar, 3 tbsp cocoa powder, baking powder, expresso powder (if using), & salt.

In another mixing bowl, whisk together milk, melted butter, & vanilla.

Add liquid mixture to flour mixture, stirring to combine. (Batter will be thick.)

Spread in prepared baking dish.

 In a clean bowl combine brown sugar & remaining 3 tbsp cocoa powder.

Sprinkle evenly over batter in baking dish.

Sprinkle chocolate chips & pecans (if using) over 2 layers in baking dish.

Pour hot water over the top – DO NOT STIR! 

Bake at 350° for about 40 minutes until center is just barely set.

Cool 5-10 minutes before serving.

Top warm cobbler with vanilla ice cream or gelato.

Notes:

This recipe is adapted from a recipe on thekitchn.com. Thanks kitchn! The original recipe is half this size – intended for 2. It’s easy enough to half this recipe & just bake in a baking dish that holds about 20 ounces.

I used ½ cup semi-sweet chocolate chips & ½ cup dark chocolate chips, but no nuts (because of allergies in the family). It’s not a traditional cobbler, but it’s a nice variation that is not overwhelmingly sweet, although it is VERY rich! In my opinion, kind of a perfect, slightly gooey chocolate dessert!