brownies

Vegan Chocolate Cobbler

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I am from the south and in the south, cobbler is a staple dessert.

Easy dump cobblers and cakes were an absolute staple in my family, especially growing up, and even still now.

Have you ever heard of the a Cupa, cupa, cupa, cobbler…its literally a cup of sugar, cup of flour, cup of milk, fruit and butter. It is, to this day, my step mom’s go-to peach cobbler recipe! And y’all, its delicious…and soooo flipping easy!

This chocolate cobbler isn’t as easy as the cupa, cupa, cupa reicpe, but its still pretty dang easy.

You just mix up an easy batter, sprinkle with some sugar and cocoa and pour hot water on top. Then kitchen science/magic does the rest.

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The batter bakes up and rises to the top, the sugar, cocoa, and hot water end up on the bottom, and turn into a gooey fudge sauce.

This vegan chocolate cobbler takes minutes to mix up, and about an hour to bake. It is actually best hot, so you can scoop it right out and slap some vegan ice cream on top and you are good to go!

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It taste like and extra gooey vegan brownie that has been drenched in chocolate sauce. You can can skip the ice cream but I wouldn't dream of it. I think the hot cobbler with the cold ice cream is the only way to eat any cobbler. It would be delicious with a vegan whip cream as well, but vegan vanilla ice cream is my go- to.

So if you are looking for a quick and easy dessert to satisfy even the strongest chocolate craving, this might be what you are looking for. It’s so easy I am certain my 9 year old, that only currently makes bowls of cereal or ramen, could make it. So I will go ahead and declare this a fool proof recipes, so easy even a kid can make it!!!

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INGREDIENTS:

  • 1 cup all purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon of salt

  • 3 tablespoons vegan melted butter

  • 1 teaspoon cinnamon (optional)

  • 3/4 cups sugar

  • 3 tablespoons cocoa powder

  • 1 cup vegan chocolate chips

  • 1/2 cup plant based milk (we like to bake with oat milk)

  • 1 teaspoon vanilla extract

TOPPING:

  • 1/4 cup cocoa powder

  • 3/4 cups brown sugar

  • 1 3/4 cups hot water

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. In a medium bowl, whisk the flour, baking powder, salt, sugar, cinnamon, and cocoa. Add the melted butter and plant milk and mix until well combined. The batter should be close to the consistency of a brownie batter. If it still seems a little dry, you can add a few extra splashes of milk. Fold in the chocolate chips.

  2. Prepare an 8x8 baking pan by giving it a good spray with some oil, or you can wipe the inside of the pan down with some oil and paper towel.

  3. Pour the batter into the pan.

  4. In another bowl whisk the cocoa powder and brown sugar for the topping. Sprinkle it on top of the batter in the pan. So NOT stir it in, just sprinkle it in an even layer on top.

  5. Pour the hot water over the top of the topping. Again, do NOT stir. Just leave it be…seriously it’s that easy, y’all.

  6. Place the pan on the center rack of the preheated oven, and bake for about 45 minutes, to an hour. You want the batter cooked though, but there will be gooey, fudgy, syrupy, chocolate on the bottom, so as long as the top later seems cooked through and a tooth pick inserted comes out clean, its done.

  7. Scoop into bowls, and top with vegan ice cream ,or whipped cream to serve.

If you like this recipe, then try these:

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Vegan Peanut Butter and Jelly Blondies

Vegan Peanut Butter and Jelly Blondies

I will choose a vegan blondie over a vegan brownie every single time.

Don’t get me wrong, I love chocolate, love it, but I just feel like blondies are underrated and need more attention in this world.

I feel like everyone has a vegan brownie recipe. Except me. I don’t. Maybe one day I will, and that statement will be irrelevant. I don’t know. There are so many wonderful vegan brownie recipes out there, that I have never felt compelled to make my own.

Vegan blondies are another story all together. I love creating new variations of blondies and these vegan peanut butter and jelly blondies are easily a favorite.

Not just my favorite, but my kids, my husband, and anyone else I have ever shared them with!

They are gooey, chewy, buttery, and nutty. You can use any jam or jelly you or your family likes. I like raspberry. You can bake a big 9x13 pan or half the recipe and bake a smaller pan (but seriously, why would you do that?!?!?! they are too good for a half batch!) You can use creamy or crunchy peanut butter, but I prefer crunchy!

Vegan Peanut Butter and Jelly Blondies in a pan

I imagine, although I have not tired it, you could use sunflower butter as well if there is an allergy issue. I have baked SunButter cookies once for St. Patricks day because they turn green. The chlorophyll in the sunflower seeds reacts with the leavening and turns the baked good green. This is fun for St Patricks Day but maybe not everyday. So If you do use SunButter in this recipe and it looks like your blondies spent a little too much time at the pool this summer, don’t worry, they will still taste great. And if my chlorine/blonde/ green hair joke was lost on you, then you are one of the blessed few to never turned you hair green in middle school by swimming too much and not washing your hair enough.

Closeup of vegan peanut butter and jelly blondies

These vegan blondies are fun and delicious. They are also easy to make. So that can be dangerous! I suggest going ahead and making a full batch, though. Even if you don’t want them for yourself, you will earn some real big neighbor or friend points by sharing these tasty vegan peanut butter and jelly blondies!!

INGREDIENTS:

  • 2 1/2 cups all purposes flour

  • 2 cups brown sugar

  • 1 teaspoon baking powder

  • pinch of salt ( the vegan butter is normally pretty salty)

  • 1 cup vegan butter, melted and cooled ( I used Earth Balance)

  • 1 and 1/4 cup peanut butter, divided ( creamy or crunchy work fine)

  • 3/4 cups any jelly you prefer, I used raspberry

  • 2 vegan egg replacers ( I used Bobs brand) or flax eggs

  • 1 teaspoon vanilla extract

  • Optional: chopped peanuts for the top. Coarse sea salt for the top.

*you can easily half this recipe and bake in an 8x8 pan instead for a 9x13 if you want a smaller batch of blondies

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. In a small microwave safe bowl, heat 1/2 cup of peanut butter for a minute or so, just until it has melted. In the bowl of a stand mixer or large bowl if using a hand mixer, add the peanut butter, brown sugar, butter, baking powder, and a pinch of salt. Mix until well combined.

  2. If using powdered egg replacer, mix according to package instructions. If using fax egg, mix 2 tablespoons ground flax with 6 tablespoons water. Allow the mixture to sit for a few minutes until it has a jelly like texture. Add the egg replacers and vanilla to the above ingredients and mix until combined.

  3. Add the flour a little at a time and mix on low just until it’s all incorporated.

  4. Line a 9x13 pan with parchment paper, allow some paper to hang over the edges. If you do not have parchment you can prepare the pan by lightly coating in oil or vegan butter and giving the pan a dust of flour and shaking out any excess.

  5. Add the batter to the pan evenly.

  6. In a small bowl add the remaining 3/4 cups peanut butter. In another small bowl add the jam or jelly. If they jam is thin and spreadable already, you will not need to heat it. If not, pop the bowl in the microwave for 10 seconds or so. You just want it warm enough that it will spread easily. Do the same with the peanut butter. You just want it warm and spreadable, NOT melted!

  7. Dollop peanut butter and jelly, alternating between the two over the top of the batter. Using the edge of a butter knife, drag through the top of the dollops in a swirl motion to create a marbled effect. If you wish to sprinkle added chopped peanuts or sea salt to the top, do so now.

  8. Place the pan in the oven on the middle rack and bake for 45 mintures to one hour, or until a toothpick or cake tester inserted in the middle comes out clean.

  9. Allow the blondies to cool before cutting. Recipe yields 12 nice sized blondies. Store any leftovers in an airtight container at room temperature.

Vegan Peanut Butter and Jelly Blondies with Milk

If you like this recipe, then try these:

Vegan Maple Pecan Blondies

Vegan Maple Pecan Blondies

If given the option of a brownie or a blondie, I think I would choose a blondie every time. Especially a maple pecan blondie.

Maybe its all the butter, and the gooey, chewy center? I don’t know, I just love them.

Don’t get me wrong, I love brownies too, I just think that blondies don’t get enough attention!

Our daughter, Peyton, is the best blondie baker which works out well for my stomach! These Vegan Maple Pecan blondies are perfect for the fall holidays, and work well for potlucks and bake sales.

We baked these in an 8x8 pan and got some nice big blondies. You can just was easily bake them in a 9x13 pan, they just won’t be as thick, but you would certainly end up with more if you planned on sharing them!

If you are in the camp that always bakes brownies and never blondies, tis the season to show these underrated treats some love! I can't imagine you would be sad you did! And if for some reason you don’t love these blondies, just go ahead and mail them to me!

INGREDIENTS:

  • 1 1/2 cup vegan butter, softened

  • 1 3/4 cups granulated sugar

  • 2 flax eggs (2 tablespoons ground flax, 6 tablespoons water)

  • 2 starch eggs (2 tablespoons starch, like tapioca, 6 tablespoons water)

  • 3 cups all purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1/2 cup maple syrup

  • 1 teaspoon vanilla extract, or vanilla bean paste

  • 1 1/4 cups chopped pecans, divided

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. In a stand mixer, or large bowl if using a hand mixer, beat flax eggs, starch eggs, and sugar for a a few minutes.

  2. Whisk flour, salt and baking powder together in a separate bowl.

  3. Beat the butter into the sugar and “egg” mixture, then add the flour mix a little at a time while beating each addition in.

  4. Slowly beat in the maple syrup and vanilla, mixing just until combined.

  5. Fold in 1 cup of the pecans.

  6. Line an 8x8 baking pan with parchment paper, or coat in vegan butter and a little flour. Shake the excess flour from the pan. Pour batter into the pan and top with the remaining 1/4 cup of pecans.

  7. Bake on the middle oven rack for 35-40 minutes ( bake time will depend on pan size) or until a tooth pick or skewer inserted in the middle comes out clean. Transfer to a wire cooling rack and allow the blondies to cool completely before cutting.

If you like this recipe, try these:

Vegan Maple Pecan Blondies