Double-Chocolate
Peanut Cobbler
MAKES ABOUT 6 SERVINGS
This rich and nutty cobbler is the
epitome of decadence.
1 cup self-rising flour
¾ cup granulated sugar
6 tablespoons unsweetened
cocoa powder, divided
½ cup whole milk
2 tablespoons unsalted
butter, melted
½ teaspoon vanilla extract
¾ cup firmly packed light
brown sugar
½ cup semisweet chocolate
chips
½ cup roasted salted peanuts,
chopped
1¾ cups very hot water
Chopped roasted salted peanuts
Vanilla ice cream, to serve- Preheat oven to 350°. Spray
an 8-inch baking dish with baking
spray with fl our.
2. In a medium bowl, stir together
flour, granulated sugar, and
2 tablespoons cocoa. Add milk,
melted butter, and vanilla, stirring
to combine. Spoon batter into
prepared dish, spreading evenly.
3. In a small bowl, stir together
brown sugar and remaining
4 tablespoons cocoa. Sprinkle
brown sugar mixture, chocolate
chips, and peanuts over batter.
Gently pour 1¾ cups very hot water
over peanut mixture. (Do not stir.)
4. Bake until top of cobbler is fi rm
and fi lling is bubbly, about
35 minutes. Sprinkle with peanuts.
Serve with ice cream.