Slow-Cooker Triple Chocolate Brownies
Think beyond stews: Uncover the sweet side of your slow cooker with these crowd-pleasing brownies.
Everyday Food, March 2011
431 Ratings
- 5 star values: 83
- 4 star values: 148
- 3 star values: 119
- 2 star values: 67
- 1 star values: 14
Martha Stewart Member
Rating: 2.0 stars
Waste of good ingredients, a crock pot liner, and time. Way too long cook time and very...bland for a chocolate brownie. I'll just stick with the good packaged variety and add nuts, chocolate chips, marshmellow crème, peanut butter, cinnamon/sugar pockets, whatever I like, etc. and hang around for the 35-40 min bake.
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: 1 stars
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.
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Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: 5 stars
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!
Martha Stewart Member
Rating: Unrated
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!
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Martha Stewart Member
Rating: Unrated
If you don't have a microwave, I assume you can melt the butter and chocolate on the stovetop?
Martha Stewart Member
Rating: Unrated
If you don't have a microwave, I assume you can melt the butter and chocolate on the stovetop?
Martha Stewart Member
Rating: Unrated
Make sure you use an insert. It will keep the sides from getting too done.
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
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.