Slow Cooker Triple Chocolate Fudge Brownies
Equipment
- Slow Cooker
- Mixing Bowl
- Measuring Cups
Ingredients
- ½ cup butter, melted
- 1 cup semisweet chocolate chips, divided
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ⅓ cup cocoa powder
- ¼ teaspoon salt
- ½ cup milk chocolate chips
- ¼ cup white chocolate chips
Instructions
- Lightly grease the inside of the slow cooker. In a mixing bowl, stir together the melted butter, sugar, eggs, and vanilla until smooth.
- Add the flour, cocoa powder, and salt to the wet mixture and stir until just combined. Fold in ¾ cup of the semisweet chocolate chips.
- Pour the batter into the prepared slow cooker and spread it evenly. Sprinkle the remaining ¼ cup semisweet chocolate chips, the milk chocolate chips, and the white chocolate chips over the top.
- Cover and cook on low for 2½ to 3 hours, until the edges look set but the center still has a slight give. Turn off the slow cooker and let the brownies rest for 15 minutes before serving.
Notes
For the best fudgy texture, check the brownies at the 2½-hour mark and avoid overcooking. Leftovers keep well in an airtight container at room temperature for up to two days and can be warmed briefly in the microwave to restore softness.
Course: Dessert
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Measuring Cups
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Measuring Cups