This Slow-Cooker Triple Chocolate Brownies Recipe is a rich and fudgy recipe, which is made with bittersweet chocolate and walnuts. It’s the ultimate comfort food recipe, ready after about 4 hours of cooking.
Slow-Cooker Triple Chocolate Brownies Recipe Ingredients
- Nonstick cooking spray
- 1 ¼ cups all-purpose flour (spooned and leveled)
- ¼ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon coarse salt
- ½ 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
- 1 cup semisweet chocolate chips (6 ounces)
How To Make Slow-Cooker Triple Chocolate Brownies
- Prep the Slow Cooker: Lightly coat the insert of a 5-quart slow cooker with nonstick cooking spray. Line the bottom with a piece of parchment paper and spray the parchment as well.
- Combine Dry Ingredients: In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Melt Chocolate and Butter: Place the butter and chopped bittersweet chocolate in a medium microwave-safe bowl. Microwave in 30-second increments, stirring after each one, until the chocolate is completely melted and smooth.
- Mix the Batter: Add the sugar to the melted chocolate mixture and stir to combine. Stir in the lightly beaten eggs. Add the flour mixture, chopped walnuts, and semisweet chocolate chips, and stir gently until just moistened. Do not overmix.
- Cook the Brownies: Transfer the batter to the prepared slow cooker and smooth the top. Cover and cook on the low setting for 3.5 hours. After that, uncover and continue to cook for another 30 minutes.
- Cool Completely: Remove the insert from the slow cooker. The center may look undercooked, but it will set as it cools. Run a knife around the edge of the brownies to loosen them. Let them cool completely in the insert on a wire rack, which will take about 2 hours. Once cool, turn the brownies out onto a work surface and cut into 14 pieces.
Recipe Tips
- How do I know when the brownies are done? The center of the brownies will look very gooey and undercooked when the time is up. This is normal for slow-cooker brownies! They are cooked from the outside in, and the residual heat will cause the center to set perfectly as it cools for 2 hours.
- Why line the slow cooker with parchment? The parchment paper on the bottom is crucial. It ensures the brownies won’t stick and makes it much easier to turn them out of the insert once they have cooled.
- Can I make these without walnuts? Absolutely. If you’re not a fan of nuts, you can simply omit them or substitute them with an extra cup of chocolate chips.
- Can I use a different size slow cooker? This recipe is designed for a 5-quart oval slow cooker. Using a larger one will result in thinner brownies that cook faster, while a smaller one will create thicker brownies that may need more time.
What To Serve With Slow-Cooker Brownies
These ultra-fudgy brownies are incredibly rich and perfect for serving warm with:
- A scoop of vanilla bean ice cream
- A drizzle of warm caramel or chocolate sauce
- A dollop of whipped cream
How To Store Slow-Cooker Brownies
- Room Temperature: Store the cooled brownies in an airtight container at room temperature for up to 2 days. They will become even fudgier as they sit.
- Freeze: These brownies freeze well. Wrap them tightly in plastic wrap, then place them in a freezer bag and store in the freezer for up to three months.
Slow-Cooker Triple Chocolate Brownies Nutrition Facts
- Calories: 350-400 kcal
- Fat: 22g
- Carbohydrates: 38g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The slow cooker provides gentle, even heat that results in an incredibly moist, dense, and fudgy brownie with a texture that’s almost impossible to achieve in a conventional oven.
Yes, you can use all semisweet chocolate if you prefer a slightly sweeter brownie. For a less sweet, more intense flavor, you could use all bittersweet chocolate.
All slow cookers can vary slightly in temperature. If your brownies are still too soft after the 2-hour cooling period, it may be that your slow cooker runs a little cool. Next time, you could try extending the uncovered cooking time by 15-20 minutes.
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Slow-Cooker Triple Chocolate Brownies Recipe
Description
An incredibly rich and fudgy brownie batter loaded with three types of chocolate and walnuts, baked to gooey perfection in the slow cooker.
Ingredients
Instructions
- Spray and line the bottom of a 5-quart slow-cooker insert with parchment paper.
- Whisk together flour, cocoa, baking powder, and salt.
- Melt butter and bittersweet chocolate in the microwave. Stir in sugar, then eggs.