Slow Cooker Brownies + A Giveaway! Use your slow cooker for something sweet and fabulous! Make these rich, delicious Slow Cooker Brownies!! Flaky, chocolatety, fudgy and everything good. . you won’t believe these were made in a slow cooker!
You guys. I made these brownies in a slow cooker.
Well, in my KitchenAid multi-cooker to be exact. . . Using the low and high slow cooker settings.
January is National Slow Cooker Month so I’m all about my multi-cooker right now . . did you know you can make dessert in these babies?!!!
I could not for the life of me get a clear shot of the brownies inside the multi-cooker. You lay in and line the inside with parchment paper and cook the brownies in the parchment paper the entire time. This makes for very easy clean-up and you simply pull the parchment out when the brownies are done.
They will look like this. Crinkly because of the parchment paper. Crinkly, but still super delicious! Do you see that flaky goodness???!!!
You, unfortunately, have to let them cool for like 2 hours. And then you cut them. So, I tested these brownies 4 times. Because I couldn’t get the texture and consistency down. The key is turning up the slow cooker from low to high, after 4 to 5 hours, if you want your brownies to look like this. And then you have to let them cook on high for another few hours. And I actually let these cool overnight (so I could take photos). So, I think that also helped with the firmness factor.
Or, if you don’t want your brownies to cool at all, you can just top the brownies with loads of ice cream, immediately after taking them out of the slow cooker and just go to town and not let them cool at all. Most likely, the brownies will be very gooey and chocolatety, which wouldn’t be a bad thing!
Either way, it’s a win-win. Make these brownies. And then you can say you made brownies in a slow cooker!
I demo’ed this recipe during my last taping with Channel 3000 WISC-TV, which airs on Monday . . so I’ll share the link when I have it so you guys can watch me make these brownies! For the segment, I made more gooey, chocolatety brownies, which work best served hot with ice cream!
Slow Cooker Brownies + A Giveaway! (open to residents within the United States only)
I’m partnering with KitchenAid to giveaway one of these beautiful Multi-Cookers (winner picks the color)!!
Click here to ENTER.
Slow Cooker Brownies + A Giveaway!
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon coarse kosher salt
- 1/2 cup 1 stick unsalted butter, cut into pieces
- 8 ounces bittersweet chocolate chopped*
- 1 cup sugar
- 3 large eggs lightly beaten
- 1/2 cup peanut butter chips or butterscotch morsels
- 1/2 cup semi-sweet or bittersweet chocolate chips
- Serve with ice cream optional
- Line your slow cooker with parchment paper; use a sheet that is large enough to cover the bottom and go up the sides, all around. This will help you pull the brownies out when they are finished.
- Using a small bowl, whisk together the flour, cocoa, baking powder, and salt. Place the butter and chopped chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring after each, until the chocolate is melted. Add the sugar and stir to combine. Stir in the lightly beaten eggs.
- Mix in the dry flour mixture into the wet ingredients and add the peanut butter and chocolate chips and mix together again (do not over-mix).
- Using a rubber spatula, pour the brownie batter evenly into the slow cooker onto the parchment paper and smooth the top where needed.
- Cover with the lid and cook on low for 4 hours. After 4 hours, for more cakey brownies, turn the slow cooker to HIGH and cook for another 2 to 3 hours, using a toothpick to test doneness or by pressing your finger gently on top of the brownies; check after the 5th hour, and again after hour 6. All slow cookers work a little differently so you may have to cook on high for 4 to 5 hours. Keep checking. For more gooey brownies, keep on LOW and let cook for 1 to 2 more hours (about 5 to 6 hours total), again using a toothpick to test doneness or by pressing your finger gently on top of the brownies until you get the consistency you want. Remove the brownies from the slow cooker and let cool completely for about 2 to 3 hours before cutting and serving. (Cool overnight if you want them firm like mine). Serve with ice cream if desired and enjoy!!
Adapted from Martha Stewart
Disclosure: This is not a sponsored post. KitchenAid is providing the multi-cooker for the giveaway.