I know what you are thinking – why in the world would you make brownies in the crockpot when you can make them in the oven much quicker? Well, I’m not entirely sure I have a good answer other than these are an option if you are somewhere that doesn’t have an oven and you really need to make brownies.
I’m not exactly sure why I had to try this recipe, since my oven was in fine working order, but I was really intrigued at how it would turn out.
Actually, they were quite delicious – crunchy around the outside and gooey in the center. They tasted best the next day with a nice 15 second warm up in the microwave.
- nonstick cooking spray
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 tsp. baking powder
- 1/2 tsp. coarse salt
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 8 ounces bittersweet chocolate, chopped or chips
- 1 cup sugar
- 3 large eggs, lightly beaten
- 1 cup walnuts, chopped
- 1 cup semisweet chocolate chips
1. Lightly coat a 5 quart slow cooker with cooking spray. Line bottom with parchment paper and lightly coat with spray.
2. In a small bowl, whisk together flour, cocoa, baking powder and salt.
3. Place butter and bittersweet chocolate in a medium sized microwave safe bowl. Microwave on high in 30 second increments, stirring between each, until chocolate is melted.
4. Add sugar to the chocolate mixture and stir to combine. Stir in eggs. Add flour mixture, walnuts and semisweet chips, stir until just moistened.
5. Transfer to slow cooker and cook on low for 3 1/2 hours. Uncover and cook for 30 minutes. Remove slow cooker insert when done cooking and allow to cool in slow cooker for about 2 hours. Turn out onto a wire rack to cool completely.
Source: Everyday Food, March 2011