Slow Cooker Double Chocolate Brownies
Substitute white chocolate chips for the chocolate chips or stir in a cup of chopped nuts for a different version.
Serves: 12Hands-on: 15 minutesTotal: 4 hoursDifficulty: Easy
- 3⁄4 cup unbleached all-purpose flour
- 1⁄2 cup cocoa powder
- 1⁄2 tsp. baking powder
- 1⁄2 tsp. kosher salt
- 1⁄2 cup unsalted butter
- 1 cup sugar
- 2 large eggs, lightly beaten
- 1 tsp. vanilla extract
- 3⁄4 cup semisweet chocolate chips
- Lightly spray the insert of a 4-quart slow cooker with cooking spray. Cut a circle of parchment paper and place on the bottom inside the insert. Lightly spray parchment as well.
- In a small mixing bowl, whisk together flour, cocoa, baking powder, and salt. Set aside.
- In a medium-sized heat-safe bowl, melt butter in microwave on high for 45 seconds. Stir until completely melted. Whisk in sugar, then eggs.
- Using a rubber spatula, stir the prepared flour mixture into the butter mixture just until incorporated. Fold in vanilla extract and chocolate chips. Spread chocolate mixture on bottom of prepared cooker.
- Cover and cook on low for 3 hours. The outer edges will be dry with the center still wet. Remove cover and continue to cook for another 30 minutes. The center should still be underdone, but will firm up as it cools.
- Cool 15 minutes. Run a table knife around the edges of the brownies. Carefully lift the brownies from the slow cooker and let cool completely before cutting.