Slow Cooker Brownies
User Reviews
4.9
Slow Cooker Brownies
Description
This Slow Cooker Brownies recipe begins by creating a custom foil collar inside a 6-quart slow cooker to protect the edges of the brownies from burning while the center bakes thoroughly. After lining with parchment paper and spraying with nonstick spray, the batter is prepared by whisking together dry ingredients including flour, cocoa powder, baking powder, and salt. Butter and semisweet chocolate are melted together, then combined with sugar, eggs, and vanilla until smooth. Incorporating the dry mix and optional chocolate chips completes the batter, which is poured into the slow cooker.
Covered and cooked on low heat for about three hours, the brownies develop a moist crumb with a tender texture throughout. Removing the lid at the end allows any excess moisture to evaporate. The slow cooking method provides an alternative to oven baking, especially when oven space is limited.
The recipe notes emphasize adjusting cooking times for slow cookers of different sizes and monitoring to avoid overcooking. This approach ensures uniformly cooked brownies avoiding dry edges, making it suitable for varied kitchen setups.
Ingredients
- 1 ¼ cups flour
- ¼ cup cocoa powder unsweetened
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter
- 1 ½ cups semisweet chocolate chips
- 1 cup sugar
- 3 large egg
- 2 teaspoons vanilla
- semisweet chocolate chips optional: 1 cup
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
- Use a foil collar inside the slow cooker to prevent brownie edges from overcooking.
- Check cooking times if using slow cookers of different sizes as they may require adjustment.
- Be sure to line the slow cooker with parchment paper for easy removal and cleanup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 155mg | 6% |
| Potassium | 201mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 95IU | 2% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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