Chocolate Walnut Cobbler Recipes

SKILLET CHOCOLATE CHUNK WALNUT BLONDIES

Steps:

• Preheat oven to 350°. Grease three 6-1/2-in. cast-iron skillets., In a large bowl, mix butter, brown sugar and vanilla until blended. Add eggs, 1 at a time, whisking to blend after each addition. In another bowl, mix flour, ground walnuts, baking powder, salt and baking soda; stir into butter mixture. Fold in walnuts and chocolate chunks., Spread into skillets. Bake until a toothpick inserted in center comes out with moist crumbs and top is golden, 30-35 minutes. Cool slightly; serve warm.

CRANBERRY WALNUT COBBLER

Steps:

• 1. Preheat oven to 350F. In 9-inch pie pan combine cranberries, walnuts and 1/2 cup sugar; toss until coated. In medium bowl, whisk eggs, melted butter, remaining sugar and almond extract until blended. Fold in flour and salt until combined. Pour the batter over the cranberry mixture. Bake for 40 minutes, until crust is golden and fruit bubbles. Transfer to wire rack to cool.

CHOCOLATE COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8x8 inch baking dish while the oven preheats.
• In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.
• Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.
• Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.

CHOCOLATE WALNUT COBBLER

Steps:

• Preheat oven to 350^F.
• Butter a 15x10x2 inch baking dish.
• In a large heavy saucepan, combine butter and chocolate and cook over medium low heat until melted and smooth.
• Remove pan from heat.
• Add sugar, Whisking.
• Whisk in eggs 1 at a time.
• Add vanilla, flour and salt.
• Stir in the walnuts and spread in prepared baking dish.
• Bake until top is crisp and tester comes out with wet crumbs attached, about 50 minutes.
• Cool 15 minutes.
• Dust with cocoa powder.
• Serve warm with a scoop (or two) of vanilla ice cream.

APPLE-WALNUT COBBLER

Steps:

• Place apples in a greased 9-inch square baking pan; spread them out evenly.
• In a bowl, add 1/2 cup sugar, cinnamon, and coarsely chopped walnuts; stir to combine.
• Sprinkle mixture over apples.
• In another bowl, add the flour, 1 cup sugar, baking powder, and salt; stir to combine and set aside.
• Mix together the egg, half-and-half, and butter in a bowl; add to flour mixture; beat until smooth.
• Pour over apples.
• Sprinkle with finely chopped walnuts.
• Bake at 325° for 1 hour or until pick comes out clean.

CHOCOLATE COBBLER

Steps:

• In bowl, combine flour, baking powder, salt, sugar and the 2TBS cocoa.
• Stir in milk and oil until smooth.
• Pour into a greased 8in square baking pan.
• Combine brown sugar and the 1/4 cup cocoa.
• Sprinkle over batter.
• Pour hot water over the top (do not stir).
• Bake at 350* for 45 minutes or until cake springs back when touched.

APPLE WALNUT COBBLER

Steps:

• Preheat oven to 325F degrees. Grease an 11"x7"x1-1/2" pan; set aside.
• Arrange apple slices in greased pan. In a small bowl, combine 1/2 cup walnuts, 1/2 cup sugar, cinnamon, and nutmeg; sprinkle over apples.
• In a medium bowl, combine flour, 1 cup sugar, baking powder, and salt.
• In a small bowl, stir together egg, evaporated milk, and butter or margarine. Add egg mixture to flour mixture; stirring until blended. Pour batter over apple mixture. Sprinkle with remaining 1/4 cup walnuts.
• Bake, uncovered, for 55 minutes. Serve warm topped with vanilla ice cream, if desired.

CHOCOLATE CHUNK WALNUT BLONDIES

Steps:

• Preheat oven to 350°. Line a greased 13x9-in. pan with parchment, letting ends extend up sides; grease paper. Or grease three 6-1/2-inch cast-iron skillets. , In a large bowl, mix butter, brown sugar and vanilla until blended. Add eggs, 1 at a time, whisking to blend after each addition. In another bowl, mix flour, ground walnuts, baking powder, salt and baking soda; stir into butter mixture. Fold in walnuts and chocolate chunks., Spread into prepared pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes (do not overbake). Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars. Store in an airtight container.

CHOCOLATE COBBLER

Steps:

• Melt butter in 13x9 pan or dish at 350 degrees.
• Combine flour, 3/4c sugar, pecans, 1-1/2T cocoa, milk and vanilla in a small bowl.
• Spoon over melted butter.
• DO NOT STIR.
• Mix 1c sugar and the 1/4c cocoa together and sprinkle back and forth over the batter.
• DO NOT STIR.
• Pour boiling water over top.
• DO NOT STIR.
• Bake at 350 degrees for 30 min.
• Cool somewhat.
• Cover with hot fudge sauce and vanilla ice cream, if desired.