Nutella Cobbler is an ooey-gooey chocolatey, hazelnut dessert so easy you could make it every day! Warm chocolate Nutella goodness, perfect with ice cream!
Just when you thought Chocolate Cobbler couldn’t be more amazing, along comes this heavenly chocolate hazelnut dessert! The rich brownie-like crust and gooey filling you love gets a buttery, smooth chocolate flavor that is signature to creamy Nutella. Made in less than 45 minutes, it’s perfect for when you need a decadent dessert to feed a crowd fast.
Nutella Cobbler comes together with just a few common pantry ingredients and is easy enough to any home cook to master. The main thing to remember is to take each step slowly. And even though you aren’t rushing to put this dessert together, it is still ready for the oven in about 10 minutes tops.
Unlike a fruit cobbler, where the filling is underneath a biscuit dough, the Nutella Cobbler batter is both the filling and the topping. The melted butter bubbles up during cooking to create the chocolatey lava filling. The hot water poured over brown sugar and cocoa powder seep into the batter create a crust that’s similar to a brownie, firm, chewy, and moist.
This Nutella Cobbler is best warm, but cool for about 10-15 minutes after its done baking so the insides aren’t molten. Since the filling is more like a chocolate sauce, you can’t use the toothpick method. Instead, the cobbler is done when the edges are pulling away from the sides and the center is set.
Nutella Cobbler is delicious on it’s own, but just like all warm cobblers and chocolate desserts you know it’s even better with cool Vanilla Ice Cream. Go chocolate wild by topping with a Chocolate Ganache or Hot Fudge, with Nutella mixed in of course. And you can never go wrong with a dollop (or two) of homemade Whipped Cream on your dessert!
MORE DELICIOUS CHOCOLATE CAKE RECIPES:
VARIATIONS ON NUTELLA COBBLER
- Nuts: Add a layer of chopped nuts like hazelnuts, pecans, walnuts or pecans over the melted butter before adding the chocolate Nutella batter.
- Strawberry: Slice 2 cups strawberries, or other berries like blackberries or raspberries, and add them in a layer over the melted butter for Strawberry Nutella Cobbler.
- Banana: Make Banana Nutella Cobbler with 3 cups sliced bananas over the melted butter before adding the cake batter topping.
- Cookies: Fold in crushed cookies, like Oreos, Nutter Butters, or hard chocolate chip cookies, to the batter. You can also do a layer of graham crackers over the butter and then sprinkle graham cracker crumbs on top.
- Chocolate Chips: Add your favorite chocolate chips or baking chips to the batter, reserving half to sprinkle on top. Try dark chocolate chips, white chocolate chips, caramel chips, or peanut butter chips.
- Cake Mix: Substitute 1 box Devil’s Food Cake or Chocolate Cake mix, or a box brownie mix, for the dry ingredients. You don’t need to adjust the other ingredients for this hack.
Slow Cooker Nutella Cobbler
- Melt the butter and pour in the bottom of a greased slow cooker. Make sure to grease up the sides.
- Prepare the Nutella Cobbler batter and spoon over melted butter without mixing.
- Sprinkle brown sugar and cocoa powder over batter.
- Gently pour hot water evenly over everything, careful not to mix.
- Place a paper towel over slow cooker and cover with lid.
- Cook on low for 3-4 hours, or high 2 hours, or until edges are pulling away and middle is set.
SOME DELICIOUS TOPPING IDEAS:
HOW TO STORE NUTELLA COBBLER
- Serve: Serve Nutella Cobbler warm and keep at room temperature for up to 2 days.
- Store: Cover baking dish with plastic wrap and store Nutella Cobbler in the refrigerator for up to 1 week. Reheat in the microwave to serve, heating 30 seconds at a time until warm.
- Freeze: If you freeze Nutella Cobbler, the texture will not be the same when thawed but the flavor will still be good. Freeze for up to 1 month in a sealed container and thaw overnight in the refrigerator before heating.
- Yield: 10 servings
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
- 1/3 cup unsalted butter , melted
- 3/4 cup whole milk
- 2 teaspoons vanilla extract
- 1 1/2 cups sugar
- 1 1/4 cups flour
- 1/2 cup cocoa powder , divided
- 1/2 cup Nutella
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups light brown sugar , packed
- 1 1/2 cups hot water
Note: click on times in the instructions to start a kitchen timer while cooking.
Preheat oven to 350 degrees.
Spread melted butter over a 9x13 baking pan.
In a large bowl whisk together the milk, vanilla and sugar until mostly dissolved.
- Add in the flour, baking powder, salt and Nutella, then whisk until just combined and no dry streaks remain.
Spoon batter over the butter, careful to not mix the butter in.
- Mix remaining 1/4 cup cocoa powder with brown sugar and sprinkle over batter.
- Gently pour the water over the batter and sugar.
Bake for 30-35 minutes until the top is dry.
Yield: 10 servings, Amount per serving: 458 calories, Calories: 458g, Carbohydrates: 88g, Protein: 4g, Fat: 12g, Saturated Fat: 9g, Cholesterol: 18mg, Sodium: 203mg, Potassium: 302mg, Fiber: 3g, Sugar: 71g, Vitamin A: 219g, Calcium: 114g, Iron: 2g
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