Preheat your oven to 350°F (175°C).
In a medium bowl, whisk together the flour, baking powder, salt, granulated sugar, and 2 tablespoons of cocoa powder.
Stir in the milk, melted butter, and vanilla extract until smooth.
Fold in the chopped pecans, if using.
Pour the batter into an ungreased 9×9-inch baking dish.
In a separate bowl, mix the brown sugar and 1/4 cup of cocoa powder.
Sprinkle the brown sugar mixture evenly over the batter in the baking dish.
Carefully pour the hot water over the top of the mixture. Do not stir.
Bake in the preheated oven for 35-40 minutes, or until the top is cracked and the center is set.
Let the cobbler cool for a few minutes before serving. It will be gooey and molten underneath the cracked top.
Variations & Tips
For a nut-free version, simply omit the pecans. You can also add a pinch of cinnamon to the batter for a warm, spiced flavor. If you have picky eaters who aren’t fond of nuts, consider adding chocolate chips to the batter for an extra chocolatey surprise. For a more decadent twist, drizzle caramel sauce over the cobbler before serving.
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