New This Month

Slow-Cooker Triple Chocolate Brownies


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

  • Yield: Makes 14

Source: Everyday Food, March 2011


  • 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)


  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. 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. 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. Store in an airtight container, up to 2 days.

Cook's Notes

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

Reviews Add a comment

  • tazertag
    25 DEC, 2014
    I will probably try this again, but the 3 1/2 bake time at low was far too long for my crockpot. I turned it off at 3 hours as I smelled "burning" and continued from there. The bottom is entirely burned but the top is delicious. It's apparent that different users will need to tweak the recipe considerably to fit the temperature range of their own appliance.
  • Kathy M
    29 JUL, 2014
    7-2014 I made this in my 5 qt. slow cooker, to the recipe, and the edges where way overcooked, and the center almost undercooked. The only thing I did was I had it cooling in the liner on a table and it was cut into after 1 hour (husband could not wait longer). Then, after they were left sealed in a plastic bag for 2.5 days at room temp and revisited, the edges were softer but still dry and the center was not as gooey. We are at 6,700 ft. so perhaps a high altitude adjustment is necessary.
  • Teresha Aird
    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.
  • Bettye
    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!
  • PatrickMitchell
    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!
  • bethwankel
    1 MAR, 2012
    If you don't have a microwave, I assume you can melt the butter and chocolate on the stovetop?
  • bethwankel
    1 MAR, 2012
    If you don't have a microwave, I assume you can melt the butter and chocolate on the stovetop?
  • MS10550893
    11 AUG, 2011
    Make sure you use an insert. It will keep the sides from getting too done.
  • lala_c
    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.
  • PABeck58
    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.