Slow Cooker Gooey Brownie Cake Food

SLOW COOKER PEANUT BUTTER BROWNIE PUDDING

Steps:

• Mix brownies according to package directions. Stir in 1 cup peanut butter chips to the batter.
• In a second bowl, whisk pudding mix and milk until smooth.
• Spray the bottom of a slow cooker liner with nonstick cooking spray. Pour the brownie mix in, then the pudding mix.
• Place peanut butter in a small bowl and microwave for 30 seconds, or until just pourable. Drizzle over pudding mix. Sprinkle with chopped peanut butter cups.
• Cover the liner with paper towels and then place the lid on top. Cook on high for 1-2 hours or until the edges look done. All crockpots cook this recipe at different times, depending on how fast it cooks. It will still be quite wet on top but the brownie part will be done around the edges.

SLOW COOKER PEANUT BUTTER BROWNIES

Steps:

• Grease the inside of a 6-quart slow cooker with butter.
• In a large bowl, whisk together the oil, ¼ cup of water and two eggs. Add the brownie mix and stir until combined. Add the chopped Reese's cups and stir until combined.
• Spread the brownie batter evenly in the bottom of the greased slow cooker.
• In a separate bowl (or glass measuring cup), combine the hot fudge, peanut butter and remaining ½ cup of hot water. Whisk until smooth. Pour the sauce over the brownie mix in the slow cooker.
• Place the lid on the slow cooker and cook on HIGH power for 2 to 3 hours (or until center of brownie is just set). Serve warm topped with vanilla ice cream.

SLOW-COOKER BROWNIE PUDDING CAKE

Steps:

• In medium bowl, mix flour, granulated sugar, cocoa and salt. In separate bowl, stir oil, vanilla, egg whites and eggs with whisk. Add egg mixture to flour mixture; stir until blended. Stir in melted chocolate. Stir in walnuts.
• Spray 3 1/2-quart slow cooker with cooking spray. Pour batter into slow cooker.
• Cover; cook on Low heat setting 2 hours to 2 hours 30 minutes or until set around edges but still soft in center. Turn off slow cooker. Let stand covered 30 minutes before serving. Sprinkle with powdered sugar.

CROCK POT BROWNIES

Steps:

• Spray the bottom and sides of the crock with nonstick spray.
• Add ingredients to crock pot and stir to combine.
• Cover and cook on low for 2 to 2 1/2 hours, or until set. Turn power off and let stand for 30 minutes covered.
• Scoop into serving dishes and top with ice cream.

HOT FUDGE BROWNIE CAKE

Steps:

• In a large bowl mix together 1 cup brown sugar, flour, 3 Tbsp cocoa, baking powder, and salt.
• Stir in milk, butter, and vanilla. Spread over the bottom of a greased slow cooker.
• In a separate bowl, mix together 3/4 cup brown sugar and 1/4 cup cocoa. Sprinkle mixture over the batter in the bottom of the slow cooker.
• Warm up 1 3/4 cup of milk (or water) in the microwave. (I put mine in a glass pyrex measuring cup in the microwave on high for 2 minutes. It didn't boil but was close to it.) Don't stir the milk into the batter. During baking, the top layer bakes into a cake and the bottom layer turns into a fudgy pudding/hot fudge sauce. Cover and cook on HIGH 2-3 hours or until center is almost set.
• Scoop cake out into a serving bowl. Drizzle with the fudge sauce that is underneath the cake part. Serve warm with vanilla ice cream.

SLOW COOKER GOOEY BROWNIE CAKE

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 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.

SLOW COOKER GOOEY BROWNIE CAKE

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

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 FUDGE BROWNIE PUDDING CAKE

Steps:

• Spray slow cooker bottom and sides with Pam cooking spray.
• Stir cake mix and the cake mix ingredients together and pour into slow cooker.
• Mix in chocolate chips.
• Beat pudding mix and milk together with a hand mixer or wire whisk.
• Pour pudding mixture over cake mixture and chocolate chips evenly.
• Cook on 2 to 3 hours.

SLOW COOKER BROWNIE RECIPE

Steps:

• Line a slow cooker with foil. Lightly grease the foil with butter or spray oil.
• In a microwaveable bowl, add the butter and 1 cup chocolate chips.
• Place the bowl into a microwave and heat for about 1 minute or until the chocolate is melted.
• Mix in the eggs until well combined.
• Next, mix in the sugar, cocoa powder, plain flour, baking powder, vanilla, salt, and the optional chocolate chips.
• Pour into the prepared slow cooker and cook on low for about 4 hours.
• Allow to cool in the slow cooker for about 1 hour before slicing into pieces.
• Alternatively, if you're eating it warm, then serve straight from the slow cooker.

SLOW COOKER MACADAMIA BROWNIE CAKE

Steps:

• Mix brownie mix according to box instruction. I chose the extra egg for a more cake like texture.
• Melt the butter and pour into the bottom of your slow cooker.
• Sprinkle half of the nuts over the butter. Remember, these are the nuts you'll see on your finished cake. So spread evenly.
• Pour your brownie batter over the nuts.
• Sprinkle the rest of the nuts over the batter.
• Cover and cook on LOW for 3 to 3.5 hours.
• Let it sit for at least 15 min uncovered.
• To invert - Edge the brownie cake with a butter knife to loosen the sides. Place a large plate over the crock portion of your slow cooker. Hold the plate down as you lift the crock, flipping it upside down. The cake should plop out onto the plate.
• Serve alone or with ice cream.

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.