Vanessa and I rarely get together outside of the markets anymore since I'm in Colorado and she's in Montana. It's a real bummer, especially because we love to create together!! On Monday, she flew in for 2 days for a special project (that we hope to tell you about soon!) and we were able to get a little bit of baking in.
We went shopping for some fun oven safe vintage containers, and found a few gorgeous ironstone bowls at A & J Antique Mall here in Fort Collins. I guess I hadn't really thought about the fact that any oven-safe container would work, so now my horizons are expanded and I will look for those ANYTIME I'm out!
We found a recipe for chocolate cobbler and thought we'd try it since the prep and cook time together equaled 30 mins. We had an hour to bake it, style it, shoot it, and then run out the door for the airport. Living on the edge.
The topping didn't seem like it would have the crunch we were looking for, so we did more of a crumble topping. Delicious!! We also altered the amount of brown sugar in the filling since we were putting more brown sugar in the topping, and we both like our chocolate a little less sweet. The result is this gooey, moist, chocolately filling with a perfect crunch on top. Warning: it's rich. I don't know that I could eat an entire one by myself (Ok, I do know. I tried. I failed.)
Hope you enjoy!!
Hope you enjoy!!
filling recipe adapted from HERE
1 stick butter, melted
1 cup semi-sweet chocolate chips
2/3 cup packed brown sugar
1 tsp vanilla
1 cup flour
1/4 cup cocoa
1/2 tsp salt
1/3 cup flour
3 tablespoons oats
2 tablespoons butter
a pinch of salt
Instructions for topping:
Mix dry ingredients, add melted butter, and mix until small clumps form.
1. Preheat oven to 350.
2. In a saucepan, melt butter & chocolate chips on LOW, stirring until smooth (about 5 min).
3. Remove from heat & add brown sugar.
4. In a mixing bowl, beat eggs & vanilla. Add chocolate mixture.
5. Add flour, cocoa, & salt.
6. Grease oven-safe dishes, preferably small creme brûlée dishes. Pour in batter & add topping.
7. Bake 12-15 minutes based on your dish size, but be careful not to over bake. It should have a slightly gooey center.