Is there anything a slow cooker can’t do? This magical kitchen tool transforms ingredients into tasty soups, stews, dips and casseroles, but desserts?! Well now thanks to the fine folks over at Food Network Kitchen, slow cooker brownie cake exists and can be a part of all our lives.
This rich brownie cake is incredibly easy to make and offers a little something for everyone. It’s gooey with an almost fudge-like consistency on the inside but also slightly crisp around the outer crust, perfect for those ‘edge lovers’ like me.
The best thing about this recipe? It requires almost zero prep time and keeps your oven open for cooking the rest of your meal. Serve warm with a scoop of vanilla ice cream for a real crowd pleaser.
- 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
- Line the insert of a 4- or 6-quart slow cooker with a large piece of foil, then generously butter the foil.
- 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.
- Serve the cake warm, scooped into a bowl and topped with ice cream.