Tag Archives: Chocolate Cobbler

Show 700, October 10, 2026: Better Than Grandma’s – Comfort Desserts We Grew Up Loving with Author Justin Ellen

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Justin Ellen of Everything Just Baked

“Better Than Grandma’s – Comfort Desserts We Grew Up Loving, is the delightful debut cookbook from baker extraordinaire and social media sensation Justin Ellen (who has over 4 million followers across Instagram, Facebook, TikTok, and YouTube).”

“Justin’s early success – he’s only 23! – stems from being a tremendously hard worker (and his enthusiasm is infectious!). Justin will speak about his decision to self-publish and build his cookbook team from scratch, how his grandmothers have influenced him, and how he engages with his followers and crafts original content. Justin launched his business at 16 with no seed money, no prior work experience, and no connections. He has been constantly researching, learning, and figuring things out as he went along, to great success.”

“Justin grew up with his nana teaching him that from-scratch is always better. Inspired by everything she taught him, he challenged himself to take the classic comfort desserts we all grew up loving and make them more flavorful, more reliable, and completely foolproof—with simple techniques and game-changing tips that actually make a difference. Because Justin believes that once you see how easy it is to make something from scratch, you might just be ready to drop the box mix for good.”

“With clear instructions, simple tips throughout (oil = moisture, butter = flavor), and links to step-by-step video tutorials for every single recipe, Better than Grandma’s shows you what actually makes a difference in baking. Whether you’ve never baked from scratch or have been baking for years, Justin’s better-than-Grandma’s recipes are designed to work every time. And while the title may be Better than Grandma’s, the book is actually a love letter to the grandmothers who taught Justin to find joy in every moment, to fill every room with confidence and laughter, and to bake in the first place. It’s about honoring the women along with the recipes—then building on them to make them even better.”

Justin is graciously sharing his recipe for Chocolate Cobbler.

Justin puts down his whisk to join us.

Chocolate Cobbler

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Chocolate Cobbler by Justin Ellen

Recipe excerpt from:
Better Than Grandma’s – Comfort Desserts We Grew Up Loving
by Justin Ellen

Batter

  • 1 cup (125 g) all-purpose flour

  • ¾ cup (150 g) granulated white sugar

  • ¼ cup (50 g) packed light brown sugar

  • ¼ cup (25 g) Dutch-process cocoa, sifted

  • 2 teaspoons baking powder

  • ½ teaspoon kosher salt

  • ½ cup (120 g) whole milk

  • ⅓ cup (75 g) salted butter, melted

  • 1 tablespoon neutral oil

  • 1 tablespoon vanilla extract

Chocolate Topping

  • ½ cup (100 g) granulated white sugar

  • ½ cup (100 g) packed light brown sugar

  • ¼ cup (25 g) Dutch-process cocoa, sifted

  • ¼ teaspoon kosher salt

  • ½ cup (85 g) semisweet chocolate chips

“Sauce”

  • 1¼ cups (300 g) hot water

  • 1 teaspoon instant espresso powder, optional

Vanilla Ice Cream for serving

Instructions

  1. Preheat the oven to 350°F (175°C). Grease an 8×8- or 9×9-inch baking dish.
  2. Make the batter: In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa, baking powder, and salt. Add the milk, melted butter, oil, and vanilla, and mix until smooth. The batter will be thick, like brownie batter. Spread evenly in the prepared baking dish.
  3. Add the topping: In a separate bowl, combine the granulated sugar, brown sugar, cocoa, and salt. Sprinkle evenly over the batter. Scatter the chocolate chips over the top. Do not mix.
  4. Add the “sauce” and bake: Pour the hot water into a small bowl. If using, stir in the espresso powder until dissolved. Slowly and evenly pour the hot water over the entire dish. Do not stir, do not mix, do not touch it. Trust the process. Bake for 35 to 40 minutes, until the edges are set, the top is cracked, and the center still has a slight jiggle. Do not overbake; the saucy layer underneath is the whole point.
  5. Finish and serve: Let cool for 10 minutes, then serve warm, scooped straight from the dish. A scoop of vanilla ice cream on top is mandatory. Store covered at room temperature for up to 1 day, or refrigerate for up to 3 days. Reheat before serving.