Chocolate Brownie Cobbler
This is a decadent, rich thick brownie dessert. Add a little fresh whipped cream and there's nothing like it.
This is a decadent, rich thick brownie dessert. Add a little fresh whipped cream and there's nothing like it.
- Carbohydrate 213.651034722222 g
- Cholesterol 363.341666666667 mg
- Fat 45.9111405555556 g
- Fiber 5.84404176606073 g
- Protein 26.4411669444445 g
- Saturated Fat 25.8963588888889 g
- Serving Size 1 1 Serving (365g)
- Sodium 103.493722222222 mg
- Sugar 207.806992956162 g
- Trans Fat 4.09347211111112 g
- Calories 1358 calories
Step-by-step
- Butter 10x15x2 inch baking dish.
- Stir butter and chocolate in heavy large saucepan over medium-low heat until melted.
- Remove from heat.
- Whisk in sugar.
- Whisk in eggs 1 at a time.
- Whisk in vanilla, then flour and salt.
- Bake about 50 minutes.
Baking dense chocolate desserts in a rimmed 10x15x2 inch glass or metal dish requires understanding thermal conductivity to prevent uneven centers. Metal pans transfer heat rapidly, speeding up edge set times, whereas glass retains heat longer and demands lower oven temperatures to avoid scorched borders. Butter and semisweet chocolate must melt slowly over medium-low heat to prevent the cocoa solids from seizing or scorching against the saucepan base.
Whisking eight large eggs into the warm sugar and chocolate mixture one at a time builds a stable emulsion. Adding them too quickly drops the temperature drastically and breaks the fat suspension. Incorporating the all-purpose flour and salt last limits gluten development, keeping the texture dense rather than spongy. Over-mixing at this final stage introduces excess air, turning a fudgy crumb into a dry cake.
Many cooks ruin this dessert by over-baking past the fifty-minute mark, turning the interior from rich and fudgy into chalky. Testing with a wooden skewer should yield moist crumbs, not wet batter or a completely clean surface. Allowing the dessert to rest at room temperature lets the butter solidify fully, firming the structure for clean slicing.
Leftovers keep sealed at room temperature for up to three days without losing moisture. Refrigeration accelerates starch retrogradation, making the crumb hard. Warm individual portions briefly in a microwave to restore the soft, molten center characteristic of traditional pan-style chocolate desserts.
