Slow Cooker Brownie Cake Squares
Indulge in the rich, gooey decadence of Slow Cooker Brownie Cake Squares, a dessert that combines the fudgy texture of brownies with the convenience of slow-cooked baking. This easy yet impressive recipe features a luscious blend of melted butter and semi-sweet chocolate chips, creating a silky batter enhanced by the deep flavors of brown sugar, cocoa powder, and vanilla extract. Perfectly baked in a slow cooker with minimal effort, these brownie cake squares boast a soft, moist interior and a perfectly set edge. Customize each bite with optional toppings like chopped nuts or an extra sprinkle of chocolate chips, and serve them warm alongside a dollop of ice cream for a truly unforgettable treat. Ideal keywords for this recipe? Think "slow cooker desserts," "easy brownie recipe," and "fudgy chocolate squares."
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 1 cup Semi-sweet chocolate chips
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking powder
- Optional toppings (e.g., chopped nuts, chocolate chips, or powdered sugar)
Instructions
Prepare your slow cooker by lining it with parchment paper or greasing it with butter. Ensure the liner extends up the sides for easy removal later.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips in 30-second intervals, stirring between each interval, until smooth and fully combined. Let it cool slightly.
In a medium mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until light and fluffy.
Add the melted chocolate mixture to the sugar mixture, stirring until well combined.
In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Pour the batter into the prepared slow cooker, spreading it evenly.
If using optional toppings, sprinkle them over the batter.
Cover the slow cooker with its lid. Place a clean kitchen towel under the lid to catch any condensation and prevent it from dripping onto the brownies.
Cook on low for 2 to 3 hours, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overcooking for the best fudgy texture.
Once done, carefully lift the brownie cake out of the slow cooker using the parchment paper liner. Let it cool slightly before cutting into squares.
Serve warm or at room temperature. Optionally, dust with powdered sugar or pair with a scoop of ice cream.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 187 mg | 8% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 43.3 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 157 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
