• 1 cup all purpose flour
• 1½ cup white sugar
• 7 tbsp cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• ½ cups milk
• ⅓ cups butter, melted
• 1 tsp vanilla extract
• ½ cups packed brown sugar
• 1 1/2 cup hot tap water
Stir together dry ingredients: 1 cup flour, 1 tsp baking powder, 1/4 tsp salt, only 3 tbsp of the cocoa, and only 3/4 cup of the white sugar. To this dry mixture, add the wet ingredients: 1/2 cup milk, 1/3 cup butter, and 1 tsp vanilla extract. Mix until smooth.
Pour the mixture into an ungreased baking dish. I used a loaf pan to get a deeper cobbler, but use whatever your heart desires.
In a separate small bowl, mix the 1/2 cup brown sugar, remaining 3/4 cup white sugar, and remaining 4 tbsp cocoa powder. Sprinkle this mixture evenly over the batter.
Pour the hot tap water over all. No, I’m not crazy. And NO — don’t be tempted to stir, at all costs.
Bake at 350ºF for 30 minutes, or until the water has evaporated and the crust is thick and crunchy.
Now top with some ice cream. Check out that crunchy exterior, that gooey interior, and that cold melty ice cream.