I’m a Brownie-from-a-box kind of girl and I’m not ashamed to admit it. It’s quick, easy and you always know what you’re going to get. However, I am also a variety-in-my-Crock-Pot kind of girl and really needed to try something new. Enter Martha Stewart’s Slow Cooker Triple Chocolate Brownies. I did a quick internet search for Chocolate in slow cookers (or something like that) and came up with a few options. There will be a chocolate and apple cake coming soon, but brownies seemed like a good place to start, and Martha Stewart is also usually a good place to start.
Slow Cooker Triple Chocolate Brownies
Ingredients:
- Nonstick cooking spray
- 1 1/4 cups all-purpose flour (spooned and leveled)
- 1/4 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon coarse 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 cup walnut halves, coarsely chopped (optional)
- 1 cup semisweet chocolate chips (6 ounces)
What’s Next:
- 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.)
Notes from my experience:
- I don’t do a lot of baking in my Crock Pot so I was a little skeptical, but in the end pleasantly surprised.
- This was an easy recipe– I even prepped my ingredients ahead of time and then put them all together around lunch so it would coordinate with after school arrival and there would be plenty of cooling time.
- My Crock Pot is a 6 quart, not a 5 quart, so next time I make this, and there will be a next time, I will reduce the cooking time to 3 hours. The brownies were a little too “cakey” for me. I like my brownies chewier.
- I took the liberty of omitting the nuts (I have texture issues and nuts in dessert is one of them) which is why I’ve listed them here as optional.
- I like white chocolate chips. I divided that last 1 cup of chocolate chips into half white and half semi sweet. In the end, the white chips got “lost” in the brownies. Next time, I think I will try sprinkling them on top for that last 1/2 hour of cooking rather than mixing them in with the batter.
