Nutella Cobbler

10 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

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!

A rich chocolatey Nutella Cobbler is like Lava Cake for a crowd with a hazelnut twist. It’s one of the many easy Dessert Recipes you can make whenever a craving for gooey chocolate hits!

Nutella Cobbler in bowl 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.

Nutella Cobbler in baking dish before cooking

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!


Nutella Cobbler in baking dish with scoop removed


  • 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.

Nutella Cobbler in baking dish



  • 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.

Nutella Cobbler in baking dish with scoop removed

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Nutella Cobbler

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!
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


  • 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 ¼ 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.


Calories: 458kcal | Carbohydrates: 88g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 18mg | Sodium: 203mg | Potassium: 302mg | Fiber: 3g | Sugar: 71g | Vitamin A: 219IU | Calcium: 114mg | Iron: 2mg

Nutella Cobbler collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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