Slow Cooker Brownie Cake Squares Recipes

SLOW-COOKER CHICKEN AND DUMPLINGS

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix both soups, broth and onion. Arrange chicken in slow cooker. Sprinkle with salt and 1/4 teaspoon pepper. Dot with butter.
• Cover; cook on Low heat setting 6 hours. Uncover; shred chicken, using 2 forks. Stir in peas and carrots. Increase heat setting to High. Cover; cook while preparing dumplings.
• On work surface, roll biscuits to flatten to 1/4-inch thickness. Cut each biscuit into 4 strips. Place strips in stew, pressing gently with back of spoon to submerge in liquid. Cover; cook on High heat setting 1 hour 30 minutes or until dumplings are thoroughly cooked. Sprinkle with parsley, egg and additional pepper.

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.

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 CAKE SLOW COOKER

Steps:

• 1. Coat: 4-6 quart slow cooker with cooking spray. Mix flour, sugar or Splenda sugar, cocoa powder, baking powder, and salt in bowl.
• 2. Combine: Milk, margarine, a egg and vanilla extract in another bowl. Mix in four until smooth, then stir in chocolate chips. Spread batter evenly in slow cooker.
• 3. Cover: Cook on low 2-3 hours or wooden pick inserted in center come out clean. Let cool then cake cut into 12 squares.

SLOW-COOKER REESE'S™ PEANUT BUTTER CUP SWIRL CAKE

Steps:

• Spray a 5- to 6-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
• Remove 2/3 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.
• Spoon 1/2 of the peanut butter batter into the slow cooker, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion.
• Cover; cook on High heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
• In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake.