Slow Cooker Brownie Bottoms Recipes

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 BROWNIES

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.

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.

BROWNIE BOTTOMS - CROCKPOT

Steps:

• lightly grease a 4 qt slow cooker with non-stick spray.
• In a small saucepan, combine brown sugar, water, cocoa powder - bring to a boil.
• In a small bowl, combine remaining ingredients with 1/2 cup water to form a batter.
• Spread into slow cooker
• Pour boiling cocoa mixture over batter.
• Cover, cook on high for 1 1/2 hours. Turn off slow cooker and let stand for 30 minutes.
• Serve warm topped with whipped cream or ice cream.