Slow Cooker Brownie Cake
 
Prep time
Cook time
Total time
 
Serves: 6-8 servings
Ingredients
  • 1½ sticks unsalted butter, melted, plus more for greasing insert
  • 1½ cups sugar
  • ⅔ cup unsweetened cocoa powder
  • ⅓ cup all-purpose flour
  • 3 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • Kosher salt
  • ½ cup semisweet chocolate chunks
  • Vanilla ice cream, for serving
Instructions
  1. Line the insert of a 4- or 6-quart slow cooker with a large piece of foil, then generously butter the foil.
  2. Whisk together the melted butter, sugar, cocoa powder, flour, eggs, vanilla and ½ 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.
  3. Serve the cake warm, scooped into a bowl and topped with ice cream.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/slow-cooker-brownie-cake/