Blackberry Brownie Cobbler
Delight your taste buds with this irresistibly rich Blackberry Brownie Cobbler, a decadent fusion of fruity brightness and fudgy chocolate goodness. Juicy blackberries are macerated in sugar to release their natural sweetness, then layered atop a sinfully moist brownie batter made with a blend of cocoa powder, melted chocolate chips, and vanilla. The cobbler bakes to perfection, creating a gooey, slightly crisp topping with pockets of bursting blackberry flavor. Ready in just under an hour, this dessert is the perfect treat for any season, whether served warm with a scoop of vanilla ice cream or enjoyed on its own. Ideal for family gatherings or cozy evenings, this cobbler combines the comfort of homemade desserts with a gourmet twist.
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Recipe Information
Ingredients
- 2 cups blackberries
- 0.5 cups sugar
- 0.75 cups all-purpose flour
- 0.33 cups unsweetened cocoa powder
- 1 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter
- 0.5 cups semisweet chocolate chips
- 0.75 cups granulated sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.33 cups milk
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or a similarly sized cobbler dish and set aside.
In a small bowl, combine the blackberries with 1/2 cup of sugar. Gently toss and let sit for 10 minutes to release their juices.
In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
In a saucepan over low heat, melt the butter. Once melted, stir in the chocolate chips until smooth and glossy. Remove from heat.
In a large mixing bowl, whisk the granulated sugar with the melted butter-chocolate mixture. Add eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until fully combined, forming a brownie batter.
Pour the brownie batter into the prepared baking dish, spreading it evenly with a spatula.
Gently spoon the sugared blackberries over the brownie batter, allowing the juices to spread on top but not fully mixing them in.
Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly fudgy. A toothpick inserted into the brownie portion should come out with a few moist crumbs.
Remove from the oven and let cool for 10-15 minutes before serving.
Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 202 mg | 9% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 51.7 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 333 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
