Best Crock Pot Brownie Bottoms Recipes

Brownie Bottoms - Crockpot image

Provided by tammarie

Categories Dessert

Time 1h15m

Yield 1 cake, 6 serving(s)

Number Of Ingredients 8

1/2 cup brown sugar
3/4 cup water
2 tablespoons cocoa powder
2 1/2 cups packaged brownie mix
1 (2 3/4 ounce) box instant chocolate pudding mix
1/2 cup milk chocolate chips
2 eggs
3 tablespoons butter (melted)

Steps:

lightly grease a 4 qt slow cooker with non-stick spray.
In a small saucepan, combine brown sugar, water, cocoa powder - bring to a boil.
In a small bowl, combine remaining ingredients with 1/2 cup water to form a batter.
Spread into slow cooker
Pour boiling cocoa mixture over batter.
Cover, cook on high for 1 1/2 hours. Turn off slow cooker and let stand for 30 minutes.
Serve warm topped with whipped cream or ice cream.

Nutrition Facts : Calories 210.2, Fat 8.6, SaturatedFat 4.7, Cholesterol 86.3, Sodium 259.7, Carbohydrate 31.7, Fiber 1.1, Sugar 25.7, Protein 3

Slow-Cooker Triple Chocolate Brownies image

Provided by Martha Stewart

Yield Makes 14

Number Of Ingredients 11

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)

Steps:

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.
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.
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.

Nutrition Facts : Calories 339 g, Fat 25 g, Fiber 3 g, Protein 6 g

crock pot brownie bottoms image

Provided by Tracey Kersten

Categories Chocolate

Time 1h40m

Number Of Ingredients 9

1/2 c packed brown sugar
1/2 c water
2 Tbsp cocoa, unsweetened
2 1/2 c brownie mix
1 small pkg chocolate instant pudding mix
1/2 c semi-sweet chocolate chips
2 eggs
1/2 c water
3 Tbsp butter, melted

Steps:

1. Lightly grease a 4 qt. crockpot with nonstick cooking spray. Mix together in small sauce pan the first 3 ingredients and bring to a boil.
2. In a bowl combine remaining ingredients to for a batter. Pour batter into crockpot and spread around to cover bottom. Pour boiling mixture over batter DO NOT STIR! Cover and cook on high for 90 mins. Turn off heat and let stand for 30 mins. Serve warm with whipped cream or ice cream. Enjoy!!