Description
These Slow Cooker Brownies are a decadent treat, boasting a rich, fudgy texture that melts in your mouth. The deep chocolate flavor is enhanced by a hint of vanilla, creating a heavenly dessert experience that is both comforting and indulgent.
Ingredients
Scale
- Brownie Batter:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- In a large mixing bowl, combine melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in chocolate chips.
- Grease the slow cooker insert with cooking spray and pour the brownie batter into it.
- Cover and cook on low for 2 to 3 hours, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool for 30 minutes before serving to allow the brownies to firm up.
Notes
- Make-ahead: Brownie batter can be prepared a day in advance and stored in the refrigerator before cooking.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days.
- Substitutions: Use coconut oil instead of butter for a dairy-free option; substitute almond flour for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: desserts
- Method: slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (approximately 2 inches square)
- Calories: 250
- Sugar: 22 grams
- Sodium: 150 milligrams
- Fat: 12 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 2 grams
- Protein: 3 grams
- Cholesterol: 50 milligrams
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