Crockpot Brownies
This recipe guides you in creating decadent, fudgy brownies using a slow cooker. It involves melting bittersweet chocolate and butter, then gently combining them with sugar, eggs, and dry ingredients. The mixture is slow-cooked, resulting in a moist, dense dessert perfect for effortless baking, ideal for gatherings or a comforting treat.
Equipment
- 1 Crockpot (Slow Cooker) A 6-quart or larger oval crockpot works best for even cooking.
- 2 Mixing Bowls One medium heatproof bowl for melting, one for dry ingredients.
- 1 Whisk For combining wet ingredients smoothly.
- 1 Rubber Spatula Essential for gentle mixing and folding to avoid overdeveloping gluten.
- 1 Measuring Cups and Spoons
Ingredients
Main
- * 8 oz bittersweet chocolate chopped
- * 1/2 cup unsalted butter
- * 1 cup sugar
- * 3 large egg
- * 1 cup walnut chopped (optional)
- * 1 cup chocolate chip
- * 1 1/4 cup all purpose flour
- * 1/4 cup unsweetened cocoa powder
- * 3/4 tsp baking powder
- * 1/2 tsp salt
Instructions
- Grease and line the crockpot with parchment paper or foil, leaving an overhang for easy removal.
- In a heatproof bowl, melt the chopped bittersweet chocolate and butter together until smooth.
- Stir in the sugar until dissolved, then whisk in the eggs one at a time until well combined.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Do not overmix.
- Fold in the chopped walnuts and chocolate chips (if using).
- Pour the brownie batter evenly into the prepared crockpot.
- Cover and cook on low for 2-3 hours, or until a toothpick inserted in the center comes out with moist crumbs.
- Carefully remove the crockpot insert (if applicable) and lift the brownies out using the parchment paper/foil handles.
- Allow the brownies to cool completely on a wire rack before cutting into squares and serving.
Notes
For optimal fudginess, ensure your chocolate and butter are fully melted and incorporated before adding other wet ingredients. When combining wet and dry mixtures, mix *just* until the flour disappears; overmixing develops gluten, leading to tougher, cake-like brownies rather than dense, chewy ones. Line your crockpot with parchment paper or foil, leaving an overhang, for effortless removal and cleanup. A critical step is testing for doneness: a toothpick inserted in the center should come out with moist crumbs, not wet batter. Be careful not to overcook, as this will dry them out. Cooling completely before cutting is paramount for clean slices and a truly rich texture. A sprinkle of flaky sea salt on top before serving can dramatically enhance the chocolate flavor.