Slow Cooker Brownies Recipes

SLOW COOKER BROWNIES

Steps:

• 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.

SLOW COOKER BROWNIES

Steps:

• In a medium bowl, whisk together the butter and sugars until well combined. Whisk tin the eggs one at a time followed by the vanilla until smooth. In a separate bowl, combine the flour, cocoa, salt and baking powder. Fold the dry ingredients into the wet until a few streaks fo dry remain. Add the chocolate chips and the walnuts and fold until combined.
• Spray the inside of a 4 quart slow cooker with nonstick cooking spray. Pour the batter into the prepared slow cooker and cook on high for 3 hours. Remove the insert and place on wire rack to cool until just warm. Use a large spoon to scoop out servings of brownie and top with a scoop of vanilla ice cream if desired.

SLOW COOKER GOOEY BROWNIE CAKE

Steps:

• Line the insert of a 4- or 6-quart slow cooker with a large piece of foil, then generously butter the foil.
• Whisk together the melted butter, sugar, cocoa powder, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl. Fold in the chocolate chunks. Scrape the batter out into the prepared insert in an even layer. Cover and cook on low for 3 hours; the cake should be set around the edges and gooey in the center.
• Serve the cake warm, scooped into a bowl and topped with ice cream.

SLOW-COOKER TRIPLE CHOCOLATE BROWNIES

Steps:

• Lightly coat a 5-quart slow-cooker insert with cooking spray. Line bottom with parchment paper and lightly coat with spray. In a small bowl, whisk together flour, cocoa, baking powder, and salt.
• Place butter and chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring after each, until chocolate is melted. Add sugar; stir to combine. Stir in eggs. Add flour mixture, walnuts, and chocolate chips and stir just until moistened (do not overmix). Transfer to slow cooker and smooth top.
• Cover and cook on low, 3 1/2 hours. Uncover and cook 30 minutes. Remove insert from slow cooker and run a knife around edge to loosen brownies. Let cool completely in insert on a wire rack, about 2 hours. Turn out onto a work surface and cut into 14 brownies. Store in an airtight container, up to 2 days.

FUDGY CHOCOLATE-ALMOND SLOW-COOKER BROWNIES

Steps:

• In large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate syrup and vanilla. Add flour and baking powder, stirring just until moistened. Stir in chopped almonds., Spoon mixture into 8 greased half-pint jars. Center lids on jars and screw on bands until fingertip tight. Add hot water to a 7-qt. oval slow cooker; place jars in slow cooker. Cook, covered, on high until a toothpick inserted in center of brownies comes out clean, 2-3 hours. Remove jars from slow cooker to wire racks to cool completely., Meanwhile, bring creamer to a boil in a small saucepan over high heat. Stir in candy coating until melted. Remove from the heat; cool to room temperature. Spread ganache over cooled brownies. Sprinkle with sliced almonds.