Crockpot Brownies

As I’m sure you’re all aware, the East Coast recently got rocked pretty hard by a blizzard by the name of a cartoon fish.  Luckily, where I’m located in NY, the damage was minimal.  The cleanup wasn’t fun but we powered through it and besides some ice and well, a little over a foot of snow, I’d say we did pretty well!  I was supposed to head to Philadelphia today for their annual tattoo convention but getting there would have been a bitch so I said screw it and decided to bake a little something instead.  So what did I come up with? Brownies made with the use of my handy-dandy crock pot!  Btw, side note sort of….I wanted to label this “Crock Pot Brownies” but I realized that would have sounded like something else so let’s stick with one word for now, mmmk?

  • Ingredients:
  • 4 oz. bittersweet chocolate chips
  • 4 oz. dark chocolate chips
  • 1/2 cup unsalted butter (I prefer Earth Balance because it doesn’t have those nasty oils) cut into pieces
  • 1 cup sugar
  • 3 whole eggs
  • 1 cup milk chocolate chips
  • 1 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  1. Coat the inside of your crockpot with cooking spray, line the bottom with parchment paper, and spray the parchment paper also with cooking spray.
  2. Melt bittersweet and dark chocolate chips with butter in a microwave-safe bowl.  Do this using 30 second intervals.  Continue to melt the ingredients together until the chocolate is melted.
  3. Stir in sugar and mix well.
  4. Add the eggs and blend until smooth.
  5. Stir in the milk chocolate chips and mix well.
  6. Pour the flour, cocoa powder, baking powder, and salt into the wet ingredients and stir until just combined.
  7. Pour into the crockpot and smooth the top with the help of a rubber spatula.
  8. Place a layer of paper towels on the top of the crockpot before placing the lid and closing it.  This will trap any moisture that would otherwise fall into the crockpot and make your brownies appear to be wet.
  9. Cook on low for 3 hours.
  10. Uncover and cook for an additional 10-20 minutes.  Around 10 minutes is when mine started to get a bit too crispy around the edges.
  11. Remove the inside portion of the crockpot and let it rest on a cooling rack for 25 minutes.
  12. Turn out the brownies and re-invert them.  Then allow them to cool for another 20 minutes.

Crockpot Brownies!


These came out extremely moist and gooey inside.  The outside retained a slightly tougher texture.  You’ll also get to enjoy the lovely rounded shape that they develop, compared to brownies that are made typically in a square pan.  Try to keep an eye on these during the final 10-20 minutes when they are uncovered.  That’s the part where mine almost burned.

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4 Responses to Crockpot Brownies

  1. filbio says:

    Meh, cartoon fish storm did not impress me, but these brownies do! Good thing you were far away that night!

  2. Must Have Boxes says:

    OMG these sounds amazing. I must make some immediately.

    – KW

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