Slow Cooker Brownies
Super fudgy brownies made right in your slow cooker!
Servings:12 servings
Ingredients
- 1 ¼ cups flour
- ¼ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter
- 1 ½ cups semisweet chocolate chips
- 1 cup sugar
- 3 large eggs
- 2 teaspoons vanilla
- optional: 1 cup semisweet chocolate chips
Instructions
- 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.
Notes
*Other sizes of slow cookers make work for these brownies but you'll need to keep an eye on the cooking time.
Nutrition
Calories: 272 kcal, Carbohydrates: 40 g, Protein: 5 g, Fat: 11 g, Saturated Fat: 6 g, Trans Fat: 1 g, Cholesterol: 49 mg, Sodium: 155 mg, Potassium: 201 mg, Fiber: 3 g, Sugar: 26 g, Vitamin A: 95 IU, Calcium: 52 mg, Iron: 3 mg