Slow Cooker Gooey Brownie Cake Recipes

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.

EASY GOOEY BROWNIES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Melt together the butter, brown sugar, chocolate and golden syrup gently on a low heat until it is smooth. Remove the pan from the heat.
• Whisk together the eggs and caster sugar in a large bowl until light and fluffy - this will take a few minutes and is worth doing properly. Add the vanilla extract, then sift over the flour, baking powder and cocoa powder and add the chocolate mixture. Fold everything together quickly and scoop half of the mixture into the tin. Dot over scoops of caramel or chocolate hazelnut spread and then scoop the rest of the brownie mixture over the top. Add more scoops of caramel or chocolate spread, if you like, and bake for 30 mins. The top of the mixture should now be set and slightly cracked looking, but the mixture underneath will still have a slight wobble.
• Remove from the oven and allow to cool completely before cutting into squares. Dust the tops with cocoa or icing sugar, if you like, or if serving as a dessert drizzle with more caramel. Will keep for 3 days in an airtight container.

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.

GOOEY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 2.2-quart glass baking pan with aluminum foil and spray with nonstick cooking spray.
• Combine sugar, butter, and vanilla extract in a bowl. Beat with an electric mixer until smooth and fluffy.
• Sift 3/4 cup flour, cocoa powder, salt, and baking soda together in a second bowl.
• Beat eggs, one at a time, into the sugar and butter mixture, until thoroughly combined. Add the flour mixture in 2 to 3 batches, mixing slowly until batter is just combined.
• Toss chocolate chips and walnuts with 1 1/2 tablespoons flour. Fold into the batter. Pour batter into the prepared baking pan and use a rubber spatula to level off the top.
• Bake in the preheated oven until edges are set and start to pull away from the sides of the pan, 20 to 30 minutes. Let cool until center firms up.