Fudgy Chocolate Almond Slow Cooker Brownies Food

FUDGY KETO BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Line an 8-inch square glass or ceramic baking dish with parchment, leaving an overhang on 2 sides.
• Whisk together the butter, cocoa powder, heavy cream and vanilla in a medium bowl. Add the eggs and yolk and whisk to combine.
• Set aside a large pinch of the sweetener for the top. Whisk together the almond flour, salt and remaining sweetener in a separate medium bowl.
• Add the flour mixture to the butter-cocoa mixture and stir to combine. Scrape the batter into the prepared baking dish and use an offset spatula to spread it to the edges in an even layer. Sprinkle with the nuts or coconut chips if using. Sprinkle with the reserved sweetener.
• Bake until the edges of the brownie are matte and completely set but the center is still slightly shiny, 18 to 20 minutes. Cool in the baking dish for about 10 minutes, then use the parchment to transfer the brownie to a wire rack to cool completely. Cut into 12 pieces. Store at room temperature in an airtight container for up to 3 days.

SLOW-COOKER BROWNIES

Steps:

• Line the base of a slow cooker with baking parchment.
• Suspend a heatproof bowl over a pan of simmering water, making sure the base of the bowl does not touch the water. Add the chocolate and butter and stir until smooth and melted.
• Remove the bowl from the heat, then beat in the sugar until well combined (it will look slightly lumpy, but don't worry).
• Beat in each egg, one at a time, until well combined, then stir in the vanilla extract and fold in the flour. Pour the brownie mixture into the slow cooker.
• In the same bowl, mix the cream cheese with the condensed milk (it might look almost curdled, but again, don't worry). Drop teaspoonfuls of the cream cheese mixture on top of the brownie mixture, one at a time, swirling each through the mixture using a skewer to create a marbled effect. (Don't mix in the cream cheese completely.)
• Put the lid onto the slow cooker and cook the brownies on a high heat for 2-2½ hours, testing them after 2 hours by inserting a skewer into the centre - if the skewer comes out clean, and the top of the brownies look cooked (see tip), the brownies are ready.
• Lift the brownies out of the slow cooker using the paper lining to help you and transfer to a wire rack to cool. Do not try to peel the greaseproof paper from the brownies until they have completely cooled.
• To serve, cut the brownies into 20-24 small squares. The brownies should be sticky and fudgy inside with crisp, chewy edges.

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 FUDGY BROWNIES

Steps:

• In slow cooker (3 1/2 quarts to 6 quarts), insert plastic liner if desired, and coat with nonstick cooking spray. In a large bowl, stir together brownie mix, oil, egg and water until well combined. Transfer brownie mixture to lined slow cooker.
• Carefully spread half the can of sweetened condensed milk over the brownie mixture. Top with pecans and oatmeal; don't stir. Cook on high for 3 hours or until done and edges pull away from sides.