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Slow-Cooker Triple Chocolate Brownies

Think beyond stews: Uncover the sweet side of your slow cooker with these crowd-pleasing brownies.

  • yield: Makes 14

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Ingredients

  • Nonstick cooking spray
  • 1 1/4 cups all-purpose flour (spooned and leveled)
  • 1/4 cup unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 8 ounces bittersweet chocolate, chopped
  • 1 cup sugar
  • 3 large eggs, lightly beaten
  • 1 cup walnut halves, coarsely chopped
  • 1 cup semisweet chocolate chips (6 ounces)

Cook's Note

The center may look undercooked when time is up, but it will be perfect once cooled.

Directions

  1. Step 1

    Lightly coat a 5-quart slow-cooker insert 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.

  2. Step 2

    Place butter and chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring after each, until chocolate is melted. Add sugar; stir to combine. Stir in eggs. Add flour mixture, walnuts, and chocolate chips and stir just until moistened (do not overmix). Transfer to slow cooker and smooth top.

  3. Step 3

    Cover and cook on low, 3 1/2 hours. Uncover and cook 30 minutes. Remove insert from slow cooker and run a knife around edge to loosen brownies. Let cool completely in insert on a wire rack, about 2 hours. Turn out onto a work surface and cut into 14 brownies.

Source
Everyday Food, March 2011

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Reviews (9)

  • 23 Nov, 2012

    Just finished a batch of these and they are amazing. I followed the recipe exactly except I didn't use walnuts (nut allergies) and I used enough baking paper to go up the sides of the insert so that none of hte mix was touching the insert. A few little bits on the edges are a tiny bit overcooked but at least 95% of the batch is perfect.

  • 23 Sep, 2012

    This recipe did not seem to work at first in my Krups slow cooker (slash rice cooker slash steamer), and I had to bake for much longer than 3 & 1/2 hours but in the end it was worth it.

    Fortunately I had the extra time and didn't need the cooker for anything else. After about 6 hours these brownies came with us to a cook out and there literally wasn't a single person who didn't rave on and on about these. I am making them again in about 5 minutes. Yum!

  • 1 Mar, 2012

    Stealing a trick from another publication, I made a "collar" out of folded over aluminum foil and fitted it against the outside wall of the crock. This prevents (or at least greatly diminishes) the browning. Most slow cookers, in my experience, seem to get hottest nearest the control panel. The brownies themselves were wonderful!

  • 1 Mar, 2012

    If you don't have a microwave, I assume you can melt the butter and chocolate on the stovetop?

  • 1 Mar, 2012

    If you don't have a microwave, I assume you can melt the butter and chocolate on the stovetop?

  • 11 Aug, 2011

    Make sure you use an insert. It will keep the sides from getting too done.

  • 28 Jul, 2011

    The burnt edges is a slow cooker issue. Some cookers might have a "hot spot" where it is just unevenly heated. Wonder what the solution might have to be.

  • 22 Jul, 2011

    I had a similar experience with the burnt edges (only one side), I thought it was my slow cooker. However, everyone that tried them said that they were rich and fudgey, so they were a success overall.

  • 19 Jul, 2011

    I didn't add the nuts, but followed the recipe to the letter. Maybe it's my slow cooker, but even on low the edges were burned after 3 hours. The middle section though, once I cut off the over-done edges was pretty good though.