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Slow Cooker Brownies | Creme de la Crumb

Slow Cooker Brownies

Super fudgy brownies made right in your slow cooker!
Course Dessert
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 12
Author Tiffany


  • 1 1/4 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 1/2 cups semisweet chocolate chips
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • optional: 1 cup semisweet chocolate chips


  • First, use aluminum foil to make a "collar" to go inside your 6-quart slow cooker - this will keep the edges of your brownies from getting burned while the middle finishes baking. There is no perfect way to do this - just use a few sheets of foil, folded several times, and line the inside of your slow cooker. (See picture in post). 
  • Once you have the inside lined with a ring of foil, spray the whole inside with nonstick spray. Place a sheet of parchment paper in the bottom, inside the foil collar. (See picture)
  • In a small bowl, whisk together flour, cocoa, baking powder, and salt. Set aside. 
  • Place butter and chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring after each, until chocolate is melted and smooth. Add sugar; stir to combine. Stir in eggs and vanilla until smooth. 
  • Add flour mixture and chocolate chips and stir just until combined (do not overmix). Transfer batter to slow cooker.
  • Cover and cook on low for 3 hours. Uncover, turn the slow cooker off and allow to cool in the slow cooker for 1 hour. Remove (by lifting the parchment out) and allow to set completely before cutting into bars and serving.


*Other sizes of slow cookers make work for these brownies but you'll need to keep an eye on the cooking time.