Slow Cooker Brownie Cake Squares Food

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SLOW COOKER BROWNIES



Slow Cooker Brownies image

Make and share this Slow Cooker Brownies recipe from Food.com.

Provided by cstsmiles

Categories     Dessert

Time 4h15m

Yield 14 squares, 14 serving(s)

Number Of Ingredients 11

nonstick cooking spray
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 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 semi-sweet chocolate chips (6 0z)

Steps:

  • Lightly coat 5 quart slow cooker 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 medium microwavable safe bowl and microwave in 30 second increments, stirring after each, until chocolate is melted. Add sugar; stir to combine. Stir n 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 for 3 1/2 hours. Uncover and cook for 30 minutes. Remove insert from slow cooker and run a knife around edges to loosen brownies. Let cool completely in insert on a wire rack, for 2 hours. Turn out onto a work surface to cut.

Nutrition Facts : Calories 285.2, Fat 17, SaturatedFat 7.3, Cholesterol 57.3, Sodium 120.8, Carbohydrate 32.6, Fiber 2.1, Sugar 21.1, Protein 4.7

SLOW COOKER GOOEY BROWNIE CAKE



Slow Cooker Gooey Brownie Cake image

This easy-to-make cake has the best parts of a soft, warm brownie: gooey on the inside and slightly crisp around the edges. It takes almost no time to prep and gives you the excuse to use your slow cooker for something sweet.

Provided by Food Network Kitchen

Categories     dessert

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 9

1 1/2 sticks unsalted butter, melted, plus more for greasing insert
1 1/2 cups sugar
2/3 cup unsweetened cocoa powder
1/3 cup all-purpose flour
3 large eggs, lightly beaten
1 teaspoon pure vanilla extract
Kosher salt
1/2 cup semisweet chocolate chunks
Vanilla ice cream, for serving

Steps:

  • Line the insert of a 4- or 6-quart slow cooker with a large piece of foil, then generously butter the foil.
  • Whisk together the melted butter, sugar, cocoa powder, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl. Fold in the chocolate chunks. Scrape the batter out into the prepared insert in an even layer. Cover and cook on low for 3 hours; the cake should be set around the edges and gooey in the center.
  • Serve the cake warm, scooped into a bowl and topped with ice cream.

SLOW COOKER GOOEY BROWNIE CAKE



Slow Cooker Gooey Brownie Cake image

Make and share this Slow Cooker Gooey Brownie Cake recipe from Food.com.

Provided by katie142rose

Categories     Dessert

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

3/4 cup unsalted butter, melted, plus more for greasing insert
1 1/2 cups sugar
2/3 cup unsweetened cocoa powder
1/3 cup all-purpose flour
3 large eggs, lightly beaten
1 teaspoon pure vanilla extract
kosher salt
1/2 cup semisweet chocolate chunk
vanilla ice cream, for serving

Steps:

  • Line the insert of a 4- or 6-quart slow cooker with a large piece of foil, then generously butter the foil.
  • Whisk together the melted butter, sugar, cocoa powder, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl. Fold in the chocolate chunks. Scrape the batter out into the prepared insert in an even layer.
  • Cover and cook on low for 3 hours; the cake should be set around the edges and gooey in the center.
  • Serve the cake warm, scooped into a bowl and topped with ice cream.

Nutrition Facts : Calories 578.3, Fat 31.6, SaturatedFat 19.1, Cholesterol 154.6, Sodium 41.7, Carbohydrate 73.4, Fiber 4.6, Sugar 60.2, Protein 6.8

FUDGY BROWNIE CAKE



Fudgy Brownie Cake image

Provided by Bruce Weinstein

Categories     Cake     Slow Cooker     Chocolate     Dessert     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves: 6 to 12

Number Of Ingredients 9

Ingredients for a medium (4- to 5 1/2-quart) slow cooker:
8 tablespoons (1 stick) unsalted butter, cut into small bits, plus more for greasing the canister
9 ounces dark chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2/3 cup all-purpose flour, plus more for coating the canister
1/2 teaspoon salt

Steps:

  • 1 Generously grease the inside of the slow cooker canister by holding a small slice of butter with a paper towel and rubbing the butter all over the surfaces. Add some flour, then turn the crock this way and that to coat both the bottom and the walls with a fine, even dusting. Tap out any excess flour.
  • 2 Set up a double boiler with about 1 inch of water in the bottom pan, simmering over medium heat-or place a large, heat-safe metal bowl over a medium saucepan with a similar amount of simmering water. Add the butter and both chocolates. Stir with a rubber spatula until about two-thirds of the chocolate has melted. Remove the top half of the double boiler or the bowl from the saucepan below, then continue stirring off the heat until all the chocolate has melted. Cool for 10 minutes.
  • 3 Meanwhile, beat the sugar, eggs, and vanilla in a large bowl with an electric mixer at medium speed until quite thick and pale yellow, up to 10 minutes.
  • 4 Beat in the cooled chocolate mixture until smooth, then scrape down and remove the beaters. Fold in the flour and salt with a rubber spatula, using wide, gentle arcs to make sure every speck of flour has been moistened. Pour and spread this mixture into the slow cooker.
  • 5 Lay long strips of paper towels across the top of the slow cooker, overlapping each other and hanging down the sides for stability. Set the lid in place, then cook on high for about 1 hour 20 minutes in a small (2- to 3 1/2-quart) slow cooker, about 1 hour 40 minutes in a medium (4- to 5 1/2-quart) one, or about 2 hours in a large (6- to 8-quart) model, or until the cake is firm to the touch and the edges are dry while the middle is dark and moist. Unplug, uncover, and cool in the canister for 30 minutes before cutting out slices with a nonstick-safe knife or setting a cutting board over the cooker, inverting it, and turning the cake out.

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